Leigh Magowan: "Have made this multiple times now, turns out perf…" Read More
7Ingredients
15Minutes

Ingredients

US|METRIC
  • 1 whole rib eye roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib About 14 Pounds)
  • 4 tablespoons olive oil
  • 1/2 cup kosher salt
  • 4 tablespoons peppercorns (Tri-color, or Any Peppercorns)
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1/2 cup minced garlic
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    Made it

    Reviews(5)

    Leigh Magowan a month ago
    Have made this multiple times now, turns out perfect every time! A family favourite.
    Zoi Middle 7 months ago
    OMG!!!!! It came out perfect. My co-worker is asking for the recipe so she can make it
    Albert Phimmas 7 months ago
    The prime rib came out delicious
    Go Away 7 months 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 7 months 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 Y. 10 months 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 10 months 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 F. a year 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 a year 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
    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!
    Amazing, first real meal I ever cooked. Cooked about 3 pounds, and did about half the time of cooking and turned out great.
    Dar a year ago
    This was amazing. whole family loved it. ill be making this again for sure.
    Joshua T. a year ago
    Outstanding! Did not need to modify the recipe. We’ve made this dish several times and it is a hit every time.
    Willow Love a year ago
    The best prime rib ever.....HANDS DOWN!!
    jl gom a year ago
    Heavenly aroma and great taste! This recipe is a keeper!
    Debra Cleary 2 years ago
    Delicious! Have made this numerous times alway a hit with the family.
    Chuck A. 2 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
    T C. 2 years ago
    Added honey and white wine
    Linda F. 2 years ago
    My first time doing Prime Rib, and this recipe was excellent. Will definitely be making again.
    Sandusky 2 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
    Frances L. 2 years ago
    Awesome! Easy to make and everyone loved it!
    Christi F. 2 years ago
    FAIL PROOF!! TURN OUT AMAZING!!!! REALLY LIKED THE RUB MIXTURE, NOT A BIG FAN OF ROSEMARY BUT IT WAS REALLY GOOD THIS TIME
    Patrick D. 3 years ago
    Excellent crush. Delicious taste. Cook it low and slow for at least 4 hours. Serve with Bordeaux, asparagus and a twice baked potatoes

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