- 1 whole rib eye roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib About 14 Pounds)
- 4 tablespoons olive oil
- 1/2 cup kosher salt
- 4 tablespoons peppercorns (Tri-color, or Any Peppercorns)
- 3 sprigs rosemary
- 3 sprigs thyme
- 1/2 cup minced garlic
Erica Y. 14 days ago
This Prime Rib was a show stopper! My husband paid me more compliments on this than any other recipe i have used the crust complimented the beef so well and each bite was delicious Each recipe of Ree Drummond’s that I try is a keeper!!
Mrs D 16 days ago
This was better than any prime rib I’ve ever had at any restaurant. The rub turns into a delectable crust that is AMAZING!! The trick with this roast is patience, and a meat thermometer.. I brought roast to room temperature prior to cooking then I cooked ours slightly rare, at 155 degrees and tented for 20 minutes. Perfection:)
Arielle F. 24 days ago
The recipe was a success, but the slow roast cooking period was much much longer for me. After the initial 30 minutes at 500 degrees I’d say it was closer to and hour at 300 degrees for my 6 lbs prime rib to reach the point of rare. I pulled my prime rib out when my meat thermometer reached 119. I let it rest for 20 minutes to get to 127.
Mao Mao 26 days ago
Great recipe. Easy to make. First time a little bit well done and skin was too salty but that’s my fault really hahaha
Tanya Barbare Allen 27 days ago
Cooked this for the family 2 Christmas’s ago. Asked the almost grown kiddos what they wanted this year for Christmas and I got the make the Pioneers lady prime rib Mom!!!! It was so good so I’m all set for Christmas morning. Now I just have to make my red velvet cheesecake cake! So anyone scared in making prime rib don’t be go for it it really is and beautiful cut of meat the flavor is Devine and I think hands down easier to cook than grilled chicken! Happy cooking everyone...be brave!
Donald Schmidt III 10 Dec 2018
Amazing, first real meal I ever cooked. Cooked about 3 pounds, and did about half the time of cooking and turned out great.
Normand 29 Nov 2018
This was amazing. whole family loved it. ill be making this again for sure.
Joshua T. 24 Nov 2018
Outstanding! Did not need to modify the recipe. We’ve made this dish several times and it is a hit every time.
Willow L. 29 Oct 2018
The best prime rib ever.....HANDS DOWN!!
jl gom 29 Sep 2018
Heavenly aroma and great taste! This recipe is a keeper!
Debra Cleary 1 Apr 2018
Delicious! Have made this numerous times alway a hit with the family.
Chuck A. 31 Mar 2018
Excellent perfect recipe been a long time since ive done a roast this size so i decided to follow a recipe and this one did not disappoint loved it. Thank You
T C. 17 Jan 2018
Added honey and white wine
Linda F. 2 Jan 2018
My first time doing Prime Rib, and this recipe was excellent. Will definitely be making again.
Sandusky 26 Dec 2017
Great, everyone loved it, no fault of the recipe, I did have a problem with my meat thermometer malfunctioning but I will definitely be doing this again
Frances L. 25 Nov 2017
Awesome! Easy to make and everyone loved it!
Christi F. 18 May 2017
FAIL PROOF!! TURN OUT AMAZING!!!! REALLY LIKED THE RUB MIXTURE, NOT A BIG FAN OF ROSEMARY BUT IT WAS REALLY GOOD THIS TIME
Patrick D. 31 Aug 2016
Excellent crush. Delicious taste. Cook it low and slow for at least 4 hours. Serve with Bordeaux, asparagus and a twice baked potatoes