How to make the Best Prime Rib for the Holidays
November 29, 2012–Nothing says “holiday season” quite like a perfectly prepared piece of roast beef. With tons of seasoning and just the right amount of heat, you too can recreate this ideal holiday dinner for friends, family and loved ones. Personally, we think this dish is great just about any time of the year but that’s just between you and us. We actually stumbled upon this one-of-a-kind recipe from The Pioneer Woman and, because everything she makes looks fabulous, we absolutely HAD to try this recipe out.
While Prime Rib might sound extraordinarily difficult and complicated to prepare, these simple ingredients and step-by-step instructions will have you wondering why you never made this dish before. Impress your friends this holiday season and try this Prime Rib recipe.
- 1 whole Rib Eye Roast (14 lbs)
- 4 Tablespoons of Olive Oil
- ½ cup of Kosher Salt
- 4 Tablespoons Tri-color Peppercorns
- 3 sprigs of Rosemary
- 3 sprigs of Thyme
- ½ cup of Minced Garlic
Preheat oven to 500°F. Cut rib loin in half (roast halves separately for more controlled/even cooking). Then begin heating a heavy iron skillet with olive oil over high heat.
Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme sprigs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
After the meat is browned, transfer it to a roasting pan with the fat side up.Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.) Remove from oven and let rest at least 20 minutes before slicing.
**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING**