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pioneer woman prime rib recipe

Pioneer Woman Prime Rib Recipe

A good prime rib should have a deep crust on the outside and stay juicy in the center, and Pioneer Woman's method is 100% my fave!
I start with a well-marbled roast and let it sit at room temperature for at least an hour before cooking.
A thick coating of salt, black pepper, and garlic gives the crust an incredible depth of seasoning.
Roasting at a low temperature first, then blasting it with high heat at the end, locks in the juices.
Letting it rest for at least 20 minutes before slicing keeps it from losing too much juice.
Pairing it with a rich au jus or a dab of horseradish makes each slice even better!
Prep Time1 hour 15 minutes
Cook Time2 hours
Total Time3 hours 15 minutes
Course: Main Course
Servings: 12

Ingredients

  • 1 Whole Rib Eye Roast 14 lb.
  • 6 tbsp Olive Oil
  • 4 tbsp Tri-color Peppercorns crushed
  • 3 tbsp Kosher Salt
  • 6 cloves Garlic minced
  • 2 tbsp Fresh Rosemary chopped
  • 1 tbsp Fresh Thyme chopped

Instructions

  • Preheat your oven to 450°F.
  • Let the roast sit at room temperature for about an hour to warm up.
  • Mix olive oil, peppercorns, kosher salt, garlic, rosemary, and thyme in a small bowl.
  • Massage this mixture thoroughly over the entire surface of the roast.
  • Place the seasoned roast on a rack in a large roasting pan, fat side up.
  • Insert a meat thermometer into the thickest part of the roast without touching bone.
  • Roast in the oven for 45 minutes.
  • Reduce the oven temperature to 325°F and continue roasting.
  • Cook until the thermometer reads the desired level of doneness.
  • Remove the roast from the oven when it reaches 135°F for medium-rare.
  • Let it rest for at least 15 minutes before slicing.