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7Ingredients
65Minutes
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Ingredients
US|METRIC
12 SERVINGS
- 1 whole prime rib roast (boneless or bone-in, about 14 lbs.)
- 4 Tbsp. olive oil
- 1/2 cup kosher salt
- 4 Tbsp. peppercorns (tri-color or black)
- 3 sprigs rosemary
- 3 sprigs thyme
- 1/2 cup minced garlic
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Reviews(32)
Lockwood 3 years ago
was great, but prefer some additional seasoning. if you remove bone prior, put garlick and fresh herbs on meat and use butcher string to replace bone hile meat cooks you end up with a tastier roast.
Luke 3 years ago
Pretty good but a little more cooked then I wanted. Need to remove earlier than thermometer says for rest.
Susan Harris 4 years ago
Awesome! This is the second time I’ve made it and both times it turned out nice and rare! Only thing I changed was I only used 1 tablespoon of salt the second time for the rub, first time was too salty for us.
Jennifer Griffis 4 years ago
Ended up being medium through the middle instead of medium rare - removed from the oven when the meat thermometer read 132 degrees in the middle. I will take it out sooner next time.
Cari 4 years ago
It turned out perfectly. Ours was 6.8 lbs with the bones cut off and retied to the roast. Ask the butcher and they will be happy to do this. After searing and rubbing it went in the 500° oven for 20 minutes and then switched to convection at 300° for just under an hour. Temp was abour 130° and I left it to rest (in the roaster with the lid on) for over an hour while I did the yorkshires, mashed potatoes, gravy, salad & veg. My honey is a happy man! 🙂
Paul B. 4 years ago
top marks. started with a 6.5 prime roast which sounds like half of pioneer womans roast prior to her dividing hers in two. followed the instructions with following exception. 1. i used a self made rub of 2 teaspoon sea salt, 2 teaspoons garlic powder, 3. 2 teaspoons thym. 4. 2 teaspoons fresh cracked peppe. all mixed up...only used half. also had 6 cloves garlic with rosemary. Sear the roast without and herbs or spices..watch for big roast, they are heavy and hot. after searing, set on plate and use rub on all sides including caps. for the rosemary and garlic take a paring knife and in center of roast make 1 to 2 in slits, stuff with garlic and rosmary. do not sear with herbs on, they can get bitter.. as for time, just watch the 30 at 300 and have a good meat thermometer. plesse let it rest tented 30 minutes and gather juices from the pan and where rested to add to your au jus or gravy...loaded with flavor. enjoy
T 4 years ago
This was excellent!! This was the first time I have made prime rib and was surprised how easy it was. My guests all asked for the recipe!
Leigh Magowan 5 years ago
Have made this multiple times now, turns out perfect every time! A family favourite.
Zoi Middle 5 years ago
OMG!!!!! It came out perfect. My co-worker is asking for the recipe so she can make it
Go Away 5 years ago
Simple ingredient list, straightforward directions. Have to scroll through a blog post, but it’s worthwhile to read the post the first time.
Elizabeth Hinojos 5 years ago
I roasted it a about 10 min longer since I like mine med rare and it turned out delicious! I’ll make it again
Erica Youngs Casario 5 years ago
This Prime Rib was a show stopper! My husband paid me more compliments on this than any other recipe i have used the crust complimented the beef so well and each bite was delicious
Each recipe of Ree Drummond’s that I try is a keeper!!
Mrs D 5 years ago
This was better than any prime rib I’ve ever had at any restaurant. The rub turns into a delectable crust that is AMAZING!! The trick with this roast is patience, and a meat thermometer.. I brought roast to room temperature prior to cooking then I cooked ours slightly rare, at 155 degrees and tented for 20 minutes. Perfection:)
Arielle Lightcap 5 years ago
The recipe was a success, but the slow roast cooking period was much much longer for me. After the initial 30 minutes at 500 degrees I’d say it was closer to and hour at 300 degrees for my 6 lbs prime rib to reach the point of rare. I pulled my prime rib out when my meat thermometer reached 119. I let it rest for 20 minutes to get to 127.
Mao Mao 5 years ago
Great recipe. Easy to make. First time a little bit well done and skin was too salty but that’s my fault really hahaha
Tanya Barbare Allen 5 years ago
Cooked this for the family 2 Christmas’s ago. Asked the almost grown kiddos what they wanted this year for Christmas and I got the make the Pioneers lady prime rib Mom!!!! It was so good so I’m all set for Christmas morning. Now I just have to make my red velvet cheesecake cake! So anyone scared in making prime rib don’t be go for it it really is and beautiful cut of meat the flavor is Devine and I think hands down easier to cook than grilled chicken! Happy cooking everyone...be brave!
Donald Schmidt III 5 years ago
Amazing, first real meal I ever cooked. Cooked about 3 pounds, and did about half the time of cooking and turned out great.
Joshua Tokita 5 years ago
Outstanding!
Did not need to modify the recipe. We’ve made this dish several times and it is a hit every time.
Chuck A. 6 years ago
Excellent perfect recipe been a long time since ive done a roast this size so i decided to follow a recipe and this one did not disappoint loved it. Thank You
Linda F. 6 years ago
My first time doing Prime Rib, and this recipe was excellent. Will definitely be making again.
Sandusky 6 years ago
Great, everyone loved it, no fault of the recipe, I did have a problem with my meat thermometer malfunctioning but I will definitely be doing this again