Wednesday, January 11, 2012

The Pioneer Woman's Prime Rib

I love chicken, I love pork and I can devour some seafood but when you get right down to it I am a red meat girl at heart.  Born and raised in the South in a meat-loving family, the word vegetarian never entered my vocabulary! When I saw The Pioneer Woman's Christmas Special on the Food Network I called my dad and told him we absolutely had to have this for the next Sunday dinner, which as it turned out wasn't for several weeks as the holiday schedule sort of threw us off.  This only caused me to crave it all the more!  With the menu set to include broccoli with hollandaise sauce, Burgundy Mushrooms (another of The Pioneer Woman's recipes) and stuffed potatoes I was salivating by Saturday and still had to wait another day for this amazing meal!  After a long break from our weekly dinners, we were all exhausted from the holidays and my darling nephews first birthday and christening so maybe it was the fatigue, maybe it was the wine, maybe it was both but we enjoyed this meal completely and laughed our way through dinner....sometimes it is nice to get back to the old routine!

The Pioneer Woman's Prime Rib

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
½ cups Kosher Salt
4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
3 sprigs Rosemary
3 sprigs Thyme
½ cups Minced Garlic
 
IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

Preheat oven to 500°F

Cut rib loin in half (roast halves separately for more controlled/even cooking.)

Sear both halves in olive oil over very high heat until nice dark golden color. 
 
Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. 
 
Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)
Ruthie Note: I found that I needed to have this on the very bottom rack as it started smoking when I had it higher and closer to the heat source but it is normal for the crust to get charred so don't get nervous....unless it is flaming!

NOTE: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare!

**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***

Remove from oven and let rest at least 20 minutes before slicing.
 
NOTE: You can buy half this quantity of meat and just proceed with the preparation instructions. You’ll wind up with one prime rib instead of two!


My mom also made a quick and easy horseradish sauce to go with the prime rib and it was amazing so I thought I would share that as well!!

Mom's Horseradish Sauce
1 cup sour cream
2-3 heaping tablespoons horseradish
1 teaspoon lemon juice
Mix together and serve....Yep, it's just that easy!!
 
 

And of course we have to have a family picture thrown in there too so here is Maggie with a few of our beloved pets!
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