Pioneer Woman Prime Rib Recipe
If you’ve ever wondered how to cook the perfect prime rib, the Pioneer Woman version is as close as you can get!And I've got all her tricks right in one place.One of my favorite parts of this recipe is the use of a high oven temperature to initially sear the meat, locking in those marvelous juices for a tender roast.Letting the meat rest at room temperature before roasting is key—this helps it cook evenly and achieve that perfect medium-rare color throughout.I’ve found that pairing the roast with some classic sides like Yorkshire pudding or roasted potatoes makes for an unbeatable meal.And don’t forget, a well-seasoned crust is essential; salt, herbs, and peppercorns work wonders!
Ingredients
- 1 Prime Rib Roast 5-7 lbs.
- 2 tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Fresh Rosemary chopped
- 1 tbsp Fresh Thyme chopped
- 5 cloves Garlic minced
Instructions
- Preheat your oven to 500°F.
- Let the prime rib sit at room temperature for at least an hour.
- This step brings the roast to a consistent temperature for even cooking.
- Mix salt, black pepper, rosemary, thyme, and garlic in a small bowl.
- Rub the prime rib all over with olive oil, then coat thoroughly with the herb mixture.
- Place the seasoned prime rib on a rack in a roasting pan, bone-side down.
- Roast in the preheated oven for 15 minutes.
- This sears the exterior and seals in flavor.
- Reduce the oven temperature to 325°F.
- Continue roasting until the internal temperature reaches your desired doneness: 115°F for rare, 125°F for medium-rare.
- This takes about 2 to 2.5 hours.
- Remove the roast from the oven, tent it with foil, and let it rest for at least 20 minutes.
- Letting it rest ensures juicy, tender cuts.
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