Prime Rib with Rosemary Salt Crust-twist from the Pioneer Woman
- Number of Servings: 20
Ingredients
1 whole boneless prime rib (about 5 lbs)olive oil (about 2tbsp)1/8cup tri-color peppercorns3 sprigs fresh thyme2 sprigs fresh rosemary1/4 cup kosher salt1/4 cup minced garlic
Preheat the oven to 500 F.
Cut the rib eye in half (more controlled cooking).
Heat some oil in a large skillet over high heat. ear both rib eye halves until a nice dark golden color, 2-3 min ea side.
Place the peppercorns into a bag and crush. Shred the leaves from the herbs. Mix this with the salt and garlic. Pour the oil over the rib eye and pour on the rub mix. Pat slightly to stick o the meat. Roast for 20 min, then reduce the heat to 275F and roast until a meat thermometer registers at 125F about 20 min. Remove and let rest for 15-20 min.
Serving Size: Makes about 20 4oz servings
Number of Servings: 20
Recipe submitted by SparkPeople user KUNTRYJENN.
Cut the rib eye in half (more controlled cooking).
Heat some oil in a large skillet over high heat. ear both rib eye halves until a nice dark golden color, 2-3 min ea side.
Place the peppercorns into a bag and crush. Shred the leaves from the herbs. Mix this with the salt and garlic. Pour the oil over the rib eye and pour on the rub mix. Pat slightly to stick o the meat. Roast for 20 min, then reduce the heat to 275F and roast until a meat thermometer registers at 125F about 20 min. Remove and let rest for 15-20 min.
Serving Size: Makes about 20 4oz servings
Number of Servings: 20
Recipe submitted by SparkPeople user KUNTRYJENN.
Nutritional Info Amount Per Serving
- Calories: 240.7
- Total Fat: 20.4 g
- Cholesterol: 225.0 mg
- Sodium: 2,398.6 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.3 g
- Protein: 25.7 g
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