1 Video | Photo: PW's Prime Rib with Rosemary Salt Crust Recipe
Ingredients
- 1 whole boneless rib eye (12 to 15 pounds)
- Olive oil
- 1/4 cup tri-color peppercorns
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1/2 cup kosher salt
- 1/2 cup minced garlic
Directions
Preheat the oven to 500 degrees F.
Cut the rib eye in half (roast halves separately for more controlled/even cooking).
Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 53 reviews
By FINECULINARY
New York
on March 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love this recipe! I make Yukon Gold mashed potatoes, Bearnaise sauce with it and some Ocean Spray jellied cranberry sauce and peas too. One of our favorite meals.
By dnclayto1_11067293
CHICAGO, IL
on February 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was very tasty. I had to leave it in the oven a little longer, my family wasn't feeling the redness of the meat.
By sixkritters
Williams, CA
on January 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Prime Rib excellent!! Everyone loved it. While it was cooking everyone was saying how the house smelled like garlic. I did bone-in that's where all the flavor is, no bone no flavor. Our cooking method was different. I have this technique that I have use for years and I'm willing to share. BE SURE PRIME RIB IS A ROOM TEMPERATURE!!!
PAY ATTENTION: PREHEAT OVEN 5 HOURS BEFORE YOU WANT TO EAT AT 375, PREHEAT FOR 2 HOURS BEFORE PUTTING ROOM TEMPERATURE MEAT IN OVEN. COOK 1 HOUR-THEN TURN OVEN OFF!!! DO NOT OPEN DOOR!!! 50-60 MINUTES BEFORE READY TO EAT TURN OVEN BACK ON AT 375 AND COOK.
THE KEY IS TO NEVER OPEN THE OVEN.
LET REST ABOUT 25 MINUTES BEFORE CUTTING INTO.
ENJOY!!!
Read all 53 reviews