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.
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By MyBlessedMess
East Coast, USA
on February 07, 2012
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I used a filet mignon roast and it was awesome! I call it "Christmas Steak" with all the colorings of Christmas. It was truly a sight to behold and enjoy. Thanks for sharing, Ree!
By rhawley137
on January 30, 2012
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My family saw the Christmas episode of Pioneer Woman where this recipe featured, and, out of curiosity, we invited some family over and made the whole meal from the episode on New Year's Eve! It was an all-day family affair, but it all turned out great, especially this! Awesome recipe!
By recipe_hoarder
on January 16, 2012
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This was DIVINE. It made the drippings even better as well for the a jus. Judging by the picture of the finished rub posted on Ree's blog, my store-bought sprigs of rosemary & thyme didn't produce enough quantity of leaves, so I used several more sprigs of rosemary & 1 or 2 more of the thyme. This has got to be my favorite Pioneer Woman recipe yet, and this recipe is definitely a keeper. In fact I'm getting out my stone tablet as I type this...
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