Hamdi Saidani Pioneer Woman Prime Rib Recipe is made with rib eye roast, olive oil, tri-color peppercorns, rosemary, thyme, kosher salt, and minced garlic. This Oven Baked Rib Eye Roast recipe creates a tasty family dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 12 people.
Pioneer Woman Prime Rib Recipe Ingredients
- 1 whole rib eye roast (boneless or bone-in prime rib), about 6-8 pounds
- 6 tbsp olive oil, divided
- 4 tbsp tri-color peppercorns (or any peppercorns of your choice)
- 3 sprigs of rosemary (leaves only)
- 3 sprigs of thyme (leaves only)
- 1/2 cup kosher salt
- 1/2 cup minced garlic
How To Make Pioneer Woman Prime Rib
- Preheat your oven to 500°F (260°C). Take the rib eye roast out of the refrigerator and let it sit at room temperature for 30 minutes to 1 hour.
- Prepare the roast: Cut the rib eye roast in half. This helps in cooking the meat more evenly.
- Sear the meat: Heat a large skillet over very high heat. Add 2 tablespoons of olive oil and sear both halves of the roast until they achieve a nice dark golden color. Place the tri-color peppercorns into a bag and crush them with a rolling pin. Strip the leaves from the rosemary and thyme sprigs. In a bowl, mix the salt, crushed peppercorns, rosemary leaves, thyme leaves, and minced garlic to create the rub.
- Begin Roasting the Rib Eye: Drizzle the remaining 4 tablespoons of olive oil over the rib eye halves and apply the rub mix evenly on all sides. Pat the rub slightly to ensure it adheres well to the meat. Place the meat in the oven and roast at 500°F (260°C) for 20 to 30 minutes. This initial high temperature will help create a delicious crust.
- Reduce Heat and Finish Roasting: After the initial roasting period, reduce the oven temperature to 300°F (150°C). Continue roasting until a meat thermometer inserted into the thickest part of the meat registers 125°F (52°C) for rare to medium-rare, approximately 30 to 50 additional minutes. If you prefer your meat more well-done, continue roasting, checking the temperature regularly with the meat thermometer to achieve your desired level of doneness.
- Rest and serve: Remove the roast from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute throughout the meat, enhancing its flavor and tenderness.
Recipe Tips
- Check the Meat with a Thermometer: Use a meat thermometer to cook your roast just right. The temperature will keep rising a bit even after you take it out of the oven.
- Buy Less Meat if Needed: If you’re cooking for fewer people, just buy half the meat. You can follow the same steps to cook one piece of prime rib.
- Mix a Tasty Rub: Make a rub from salt, crushed peppercorns, garlic, and herbs. This mix isn’t a thick crust but a light layer that makes the roast tasty and pretty.
- Sear with High Heat: First, cook the meat in a very hot pan with lots of olive oil. This makes the outside golden and tasty.
- Rest the Meat Before Cutting: Let the roast rest covered for at least 20 minutes after cooking. This makes sure it’s juicy and full of flavor when you slice it.
What To Serve With Prime Rib
Serve Prime Rib Roast with garlic mashed potatoes, roasted Brussels sprouts, glazed carrots, and mushrooms. Also, try it with horseradish sauce, a green salad, dinner rolls, and sweet potatoes for a tasty meal.
How To Store Prime Rib
- In the fridge: Let the roast cool completely. Then cover it with plastic wrap or put it in a sealed container. Keep it in the fridge for up to 3-4 days.
- In the freezer: Wrap the roast well with foil and put it in a freezer bag or container. You can freeze it for up to 2 months. Thaw it in the fridge overnight before you reheat it.
How To Reheat Leftover Prime Rib
- In the oven: Heat your oven to 350°F (175°C). Put the roast in a baking dish and cover with foil. Warm it up for 15-20 minutes until it’s hot all through.
- In the microwave: Put the roast slices on a microwave-safe plate. Cover with a wet paper towel. Microwave on medium for 1-2 minutes. Check every 30 seconds to see if it’s hot.
- In the air fryer: Turn on your air fryer to 350°F (175°C). Put the roast slices in the basket. Heat them for 3-4 minutes until they’re warm.
FAQs
What If I Don’t Have Tri-color Peppercorns?
You can substitute tri-color peppercorns with black peppercorns or a mix of available peppercorns you have. The goal is to infuse the meat with a peppery flavor, regardless of the color.
How Can I Check If The Roast Is Done Without A Thermometer?
If you don’t have a thermometer, cut into the thickest part of the roast to see. If the juices are clear or it looks slightly pink for medium rare, it’s ready.
Can I Prepare This Roast Ahead Of Time?
Yes, you can put the rub on the roast and leave it in the fridge overnight. This makes the roast taste even better. Just let it warm up before cooking.
What Temperature Should You Cook Prime Rib To?
Cook prime rib to about 120 to 125 degrees Fahrenheit for rare. For medium, cook it to 125 to 130 degrees Fahrenheit. Don’t cook it more than 130 degrees or it might get dry and tough.
What Can You Make With Leftover Prime Rib?
You can use leftover prime rib to make sandwiches, cube it for stew or pot pie, or incorporate it into beef stroganoff.
Pioneer Woman Prime Rib Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 524
- Total Fat: 42 g
- Saturated Fat: 16 g
- Trans Fat: 2 g
- Cholesterol: 120 mg
- Sodium: 450 mg
- Carbohydrates: 3 g
- Dietary Fiber: 1 g
- Sugar: 0 g
- Protein: 33 g
Try More Pioneer Woman Recipes:
- Pioneer Woman Sirloin Tip Roast
- Pioneer Woman Pot Roast With Pepperoncini
- Pioneer Woman Crock Pot Roast
- Pioneer Woman Chili With Chuck Roast
- Pioneer Woman Crock Pot Cube Steak
Pioneer Woman Prime Rib Recipe
Description
Pioneer Woman Prime Rib Recipe is made with rib eye roast, olive oil, tri-color peppercorns, rosemary, thyme, kosher salt, and minced garlic. This Oven Baked Rib Eye Roast recipe creates a tasty family dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat your oven to 500°F (260°C). Take the rib eye roast out of the refrigerator and let it sit at room temperature for 30 minutes to 1 hour.
- Prepare the roast: Cut the rib eye roast in half. This helps in cooking the meat more evenly.
- Sear the meat: Heat a large skillet over very high heat. Add 2 tablespoons of olive oil and sear both halves of the roast until they achieve a nice dark golden color. Place the tri-color peppercorns into a bag and crush them with a rolling pin. Strip the leaves from the rosemary and thyme sprigs. In a bowl, mix the salt, crushed peppercorns, rosemary leaves, thyme leaves, and minced garlic to create the rub.
- Begin Roasting the Rib Eye: Drizzle the remaining 4 tablespoons of olive oil over the rib eye halves and apply the rub mix evenly on all sides. Pat the rub slightly to ensure it adheres well to the meat. Place the meat in the oven and roast at 500°F (260°C) for 20 to 30 minutes. This initial high temperature will help create a delicious crust.
- Reduce Heat and Finish Roasting: After the initial roasting period, reduce the oven temperature to 300°F (150°C). Continue roasting until a meat thermometer inserted into the thickest part of the meat registers 125°F (52°C) for rare to medium-rare, approximately 30 to 50 additional minutes. If you prefer your meat more well-done, continue roasting, checking the temperature regularly with the meat thermometer to achieve your desired level of doneness.
- Rest and serve: Remove the roast from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute throughout the meat, enhancing its flavor and tenderness.
Notes
- Check the Meat with a Thermometer: Use a meat thermometer to cook your roast just right. The temperature will keep rising a bit even after you take it out of the oven.
- Buy Less Meat if Needed: If you’re cooking for fewer people, just buy half the meat. You can follow the same steps to cook one piece of prime rib.
- Mix a Tasty Rub: Make a rub from salt, crushed peppercorns, garlic, and herbs. This mix isn’t a thick crust but a light layer that makes the roast tasty and pretty.
- Sear with High Heat: First, cook the meat in a very hot pan with lots of olive oil. This makes the outside golden and tasty.
- Rest the Meat Before Cutting: Let the roast rest covered for at least 20 minutes after cooking. This makes sure it’s juicy and full of flavor when you slice it.
Pioneer Woman Prime Rib Recipe, Ree Drummond Prime Rib Recipe
