PW's Prime Rib with Rosemary Salt Crust

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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!

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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.

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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.

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My 1st Prime Rib roast! This recipe was awesome! I didn't have fresh thyme, so I used the dry instead. I also only had ground black pepper instead of the tri-colored peppercorns. I had a 6pd roast and just cut the ingredients in half. When cooking it at 500 degrees for 20 mins you have to put the roast on the lower rack in the oven, or you will surely burn the roast! It definitely takes longer to finish roasting at 275 but I think the meat turned out PERFECTLY ROASTED! A friend recommended putting garlic cloves in the meat, so I cut 6 slices , about 1 1/2 inches deep and stuffed a clove in each one. My father-in-law bought us the Prime rib and it was $30.00 for a 6pd. Roast. I will definitely have to save up for Christmas next year and buy two, it was delicious!!!

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Great- tasty! The whole family loved it.

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This is now my go to prime rib recipe. It was delicious and EVERYONE loved it! I used a different method I found to roast at a high heat for about 20 minutes for crust and then 15 minutes per pound after that. This rub mixture was delicious and makes all the difference using all fresh ingredients. Even better was the Whiskey Cream Sauce to go a long with it.

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I agree with everyone....seems we were all brave and trying this for Christmas dinner for the first time! Also my first time cooking a Prime Rib. It was a little frustrating because it did take quite a bit of extra time, but the minute we tasted it, we got over it! Delicious. And it's so easy!

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This was AWESOME for Christmas dinner. My whole family loved it! I agree with some of the other reviewers that the timing is a little off. After reducing the heat it was another hour before it was done to 125 degrees. But the flavor was so good. This was my first time cooking prime rib but won't be my last :

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Fabulous Christmas day dinner! I found this to be the best recipe for roasting a boneless rib eye yet! I used a 3.5lb BRE, and just cut the salt-pepper mixture in thirds. I followed the same searing and roasting method, and let the temp rise to 126 before removing from the oven. My husband, daughter and I were in blissful beef heaven! Cooked to perfection, juicy, tender and I only set off the smoke alarm briefly while searing! I also made Ree's whiskey cream sauce to go with it. Highly recommended! Will do this again and again. Thank you Ree!!!

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wow, what a meal. made it this christmas for dinner. first time cooking a prime rib. it came out so good. thirs receipe was great. it just took longer to cook. while cooking i lost my wifi conection. so i winged it with the help of my husband and a meat thermometer it turned out great. thank you ree and food network