Pioneer Woman Prime Rib With Rosemary Salt Crust is a stunning holiday centerpiece featuring a juicy, boneless ribeye roast encrusted in rosemary, garlic, thyme, and crushed peppercorns. With its crispy crust and tender interior, it’s a guaranteed showstopper for special occasions or indulgent Sunday dinners.
Why You’ll Love This Prime Rib Recipe
- Bold Flavor: Herb-packed salt crust creates a savory, aromatic bite.
- Crowd Favorite: Impresses guests and serves a crowd (up to 15!).
- Reliable Results: Simple method ensures even cooking and juicy texture.
- Perfect for Leftovers: Sliced thin for sandwiches or served cold on a charcuterie board.
Ingredients
- 1 whole boneless rib eye (12–15 pounds)
- Olive oil, for coating
- ¼ cup tri-color peppercorns, crushed
- 5 sprigs fresh thyme (leaves only)
- 3 sprigs fresh rosemary (leaves only)
- ½ cup kosher salt
- ½ cup minced garlic
How to Make Pioneer Woman Prime Rib With Rosemary Salt Crust
- Rest: Let roast rest for 15–20 minutes before slicing to keep juices in.
- Preheat Oven: Set oven to 500°F.
- Split the Roast: Slice rib eye lengthwise for more controlled cooking. You’ll roast each half separately.
- Sear for Flavor: Heat a skillet with oil. Sear each rib eye half for 2–3 minutes per side until golden.
- Prepare the Rub: In a bowl, combine crushed peppercorns, minced garlic, rosemary, thyme, and kosher salt.
- Season the Beef: Rub roast halves with olive oil, then press herb mixture onto the meat to form a crust.
- Roast: Place roasts in the oven for 20 minutes. Reduce heat to 275°F and roast an additional 20–25 minutes or until internal temp hits 125°F (medium-rare).
Expert Tips
- Split the Roast: Halving the roast ensures better searing and even doneness.
- Use a Thermometer: For perfect medium-rare, remove from oven at 125°F. Temp will rise slightly while resting.
- Sear First: Builds flavor and locks in juices before roasting.
- Rest Before Carving: Essential for moist, tender slices.
Recipe Variations
- Crust Options: Swap in Dijon mustard under the rub for added zing.
- Add Heat: Mix red pepper flakes or cayenne into the rub.
- Garlic-Herb Butter Finish: Drizzle melted herb butter over slices just before serving.
What to Serve With Prime Rib
Pair this elegant roast with:
- Spinach Strawberry Salad – bright and fresh
- Whiskey Carrots – sweet and savory
- Tennessee Onions – melty and rich
- Focaccia Bread – perfect for mopping up juices
- Bagel Bombs or Ranch Pizza Pie – crowd-friendly sides
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for 3–5 days.
- Freezer: Wrap tightly in foil or freezer bags and freeze for up to 3 months.
Reheating Tips
- Oven: Cover with foil and warm at 250°F for 10 minutes.
- Stovetop: Heat slices gently with a splash of broth to keep them moist.
- Microwave: Use a damp paper towel and heat in 30-second intervals.
FREQUENTLY ASKED QUESTIONS
Why did my prime rib turn out dry?
It may have overcooked or wasn’t rested long enough. Use a thermometer and let it rest.
Should I salt the roast the night before?
Yes! Salting overnight enhances flavor and helps dry the surface for better browning.
Why is my prime rib chewy?
Overcooking is usually the culprit. Pull the roast early and allow it to rest.
How do I know when it’s done?
Use a meat thermometer—125°F for medium-rare is ideal for prime rib.
Try More Pioneer Woman Recipes:
Nutrition Facts
Amount Per Serving
- Calories 290
- Total Fat 23g
- Saturated Fat 9.3g
- Cholesterol 71mg
- Sodium 54mg
- Potassium 275.4mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Protein 19g
Pioneer Woman Prime Rib With Rosemary Salt Crust
Description
Pioneer Woman’s Prime Rib With Rosemary Salt Crust is made with whole boneless rib eye, olive oil, tri-color peppercorns, fresh thyme, kosher salt, and garlic, roasted in 55 minutes to perfection!
Ingredients
Instructions
- Preheat oven to 500°F.
- Cut ribeye in half lengthwise.
- Sear both halves in a skillet with oil, 2–3 mins/side.
- Combine herbs, salt, garlic, and pepper.
- Coat beef with oil, then press on rub.
- Roast 20 mins, reduce to 275°F, and cook until 125°F internal temp.
- Rest 15–20 mins before slicing.
Notes
- Split the Roast: Halving the roast ensures better searing and even doneness.
Use a Thermometer: For perfect medium-rare, remove from oven at 125°F. Temp will rise slightly while resting.
Sear First: Builds flavor and locks in juices before roasting.
Rest Before Carving: Essential for moist, tender slices.
