PW's Prime Rib with Rosemary Salt Crust
Show: The Pioneer WomanEpisode: Christmas
Rate This RecipeRead users' reviews (30)
- Recipe categories: Meat, Beef,
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Ree Drummond serves up soul-satisfying recipes in The Pioneer Woman Cooks: Food from My Frontier. Order Now
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Total Reviews: 30
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By mssnookums
Colorado
on April 10, 2012
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The best prime rib ever and the recipe was so easy to follow.
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...
By Erikabc
Marana, Arizona
on January 11, 2012
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Came out perfect.... Thanks again Ree... I just love ur show!!
By malane_13145527
conway, nh
on January 07, 2012
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Wow - perfect rib roast! Everyone loved the crust and it cooked perfectly. Thanks Ree - love watching your show and trying your recipes!
By fdbklvr
Cincinnati
on January 06, 2012
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I was so excited to try this based on the reviews. It was a total disappointment. No flavor at all. What a waste of a $70 prime rib.
By lexie-2k
Medina, MN
on January 04, 2012
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When I seared the roast my cooktop and backsplash were covered in grease spatter! Than when I roasted it at 500 my house filled with smoke and set off our alarms! Not a great start to the evening which ended up taking way longer to cook also. Taste was great and am happy with the final product but possibly some more instructions on how to avoid the smoke and mess. Possibly I am not using the right equipment or need different pans? Any suggestions would be greatly appreciated!
By LynnHorvat
on January 03, 2012
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The herbs in this recipe were a great combination! I used just a small prime rib roast and it was cooked to perfection! I don't know if I didn't cut the salt enough, but it was too salty for my taste. I would cut the salt in half again. I can taste salt still today and it has been over 15 hrs since I ate.
By avasophiaelia
on December 31, 2011
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The end pieces were edible (barely after cooking for an additional hour! The crust fell off and any part that was not directly touching the crust did not have much flavor. We've been done eating for 30 minutes and the rest of the (very bloody prime rib is still in the oven finishing cooking. My mother in law is a huge fan of pioneer woman. Please correct the cooking time and I'd bet this would be a great recipe.