Prime Rib

The Pioneer Woman host, her husband, Ladd, and their kids go to great lengths on Christmas Eve so they can sleep in and do nothing the next[ day. Ladd gives the cattle a double feeding, and Ree serves her big holiday meal, a prime rib feast. "When the meat comes to the table, that's the moment we all get excited about Christmas," she says. Ree keeps the rest of the menu simple: Yorkshire pudding (made with beef drippings), roasted potatoes, and mushrooms cooked in red wine. "It's a Christmas Eve tradition everybody loves," she says.]

Total Time:
2 hr 40 min
Prep:
25 min
Inactive:
15 min
Cook:
2 hr

Yield:
12 to 18 servings
Level:
Easy

Ingredients
  • 4 tablespoons tricolor peppercorns (or any peppercorns)
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1/3 cup kosher salt
  • 8 cloves garlic, minced
  • 1 10 -to-14-pound boneless rib-eye roast
  • 1/4 cup olive oil
Directions
  • Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside.

  • Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands.

  • Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.)

  • Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you're ready to serve, carve it into slices of your preferred width.

  • Serve with Yorkshire pudding

  • Photograph by Con Poulos


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    This recipe is featured in:

    The Best Christmas Recipes