Description
This Pioneer Woman–style prime rib is juicy, flavorful, and perfectly tender. Coated in a simple herb-salt rub and roasted to perfection, it makes the ultimate holiday centerpiece for Christmas, New Year’s, or any special gathering.
Ingredients
1 (4–6 pound) bone-in prime rib roast
3 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried rosemary, crushed
1 tablespoon dried thyme
3 cloves garlic, minced
3 tablespoons olive oil or softened butter
Optional: beef broth or red wine for pan jus
Instructions
1. Remove the prime rib from the refrigerator 1–2 hours before roasting.
2. Preheat oven to 450°F (230°C).
3. Mix salt, pepper, garlic powder, onion powder, rosemary, thyme, minced garlic, and olive oil or butter to form a paste.
4. Pat the roast dry and rub the mixture all over the meat.
5. Place the roast bone-side down in a roasting pan.
6. Roast at 450°F for 15–20 minutes to develop a browned crust.
7. Reduce oven temperature to 325°F (165°C) and roast 1 1/2–2 hours, or until internal temperature reaches 120–125°F (49–52°C) for medium-rare.
8. Remove from oven, tent loosely with foil, and rest 20–30 minutes.
9. Slice along the bones to remove them, then carve into thick slices.
10. Optional: Make pan jus by adding beef broth or wine to the pan and simmering while scraping up browned bits.
Notes
Use a meat thermometer for perfect doneness.
Letting the roast rest ensures super-juicy slices.
Pairs perfectly with mashed potatoes, Yorkshire pudding, or roasted vegetables.