PRIME RIB RUB (Pioneer Woman)  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, not to fine 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns) 6 sprigs Rosemary 4 sprigs Thyme 1/2 cup Minced Garlic

PRIME RIB RUB (Pioneer Woman) 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, not to fine 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns) 6 sprigs Rosemary 4 sprigs Thyme 1/2 cup Minced Garlic

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ROAST BONELESS PRIME RIB: ~ From: Saveur.Com ~ Yield: (8 TO 10 Servings) ~ A liberal dusting of salt, a quick, crust-forming pan sear, and a stint in the oven is all that's needed to yield a juicy, flavorful prime rib of beef. This recipe first appeared in our December 2013 issue along with Mike Colameco's article All is Calm, All is Bright.

ROAST BONELESS PRIME RIB: ~ From: Saveur.Com ~ Yield: (8 TO 10 Servings) ~ A liberal dusting of salt, a quick, crust-forming pan sear, and a stint in the oven is all that's needed to yield a juicy, flavorful prime rib of beef. This recipe first appeared in our December 2013 issue along with Mike Colameco's article All is Calm, All is Bright.

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Prime Rib - Made this for New Years Eve dinner party. Absolutely perfect results. I used an digital internal [external part sits on countertop] OXO thermometer. 500 degrees 25 minutes, 300 degrees for about 45 minutes and then bumped the temp up to 325 to finish. Definitely takes longer than 20-30 minutes at 300 for a 4 rib roast. Plan and use a thermometer!

Prime Rib - Made this for New Years Eve dinner party. Absolutely perfect results. I used an digital internal [external part sits on countertop] OXO thermometer. 500 degrees 25 minutes, 300 degrees for about 45 minutes and then bumped the temp up to 325 to finish. Definitely takes longer than 20-30 minutes at 300 for a 4 rib roast. Plan and use a thermometer!

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A boneless prime rib roast made with a rub of olive oil, herbs, spices and seasonings and served with an au jus. Offer an optional sour cream horseradish sauce at the table.

A boneless prime rib roast made with a rub of olive oil, herbs, spices and seasonings and served with an au jus. Offer an optional sour cream horseradish sauce at the table.

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This boneless prime rib roast spends a night in the refrigerator to dry before being rubbed with horseradish and mustard, sprinkled with seasonings, and roasted to perfection. Serve it with the thin, savory pan gravy called au jus.

This boneless prime rib roast spends a night in the refrigerator to dry before being rubbed with horseradish and mustard, sprinkled with seasonings, and roasted to perfection. Serve it with the thin, savory pan gravy called au jus.

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Prime rib roast.  This is the sear-last method, the only way to get a uniform red throughout the whole roast.
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Prime Rib  im going to try this this fall, never cooked before but sounds easy:)

Prime Rib im going to try this this fall, never cooked before but sounds easy:)

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