Pioneer Woman Prime Rib Recipe
Ree Drummond's simple yet delicious prime rib recipe uses a mustard-mayo-herb rub to create a tender, flavorful roast perfect for special occasions.
Equipment
- Roasting pan with rack
- Large heavy-bottomed skillet
- Meat thermometer
- Sharp kitchen knife
- Spoon or brush for seasoning
Ingredients
- 5 to 7 lbs prime rib roast
- Olive oil for searing
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 5 cloves minced garlic
- Tri-color peppercorns optional
- Crushed red pepper flakes optional
Instructions
- Preheat oven to 500°F. Let the prime rib sit at room temperature for 1 hour.
- Season the roast with salt, pepper, and minced garlic.
- Heat olive oil in a skillet and sear the roast until golden brown on all sides.
- Transfer roast to a roasting pan, rub with rosemary, thyme, and optional peppercorns.
- Insert meat thermometer into thickest part of roast.
- Roast in oven until internal temperature reaches 120°F (medium-rare), about 20-30 minutes.
- Rest roast before slicing.
Notes
Nutrition Facts (per serving):
- Calories: 504
- Total Fat: 40g
- Saturated Fat: 16g
- Trans Fat: 2g
- Cholesterol: 120mg
- Sodium: 445mg
- Potassium: 463mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 0g
- Protein: 33g