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Christmas: Prime Rib

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 4 Tbsp tricolor peppercorns (or any peppercorns)
  
• 3 rosemary sprigs
  
• 3 thyme sprigs
  
• 1/3 cup kosher salt
  
• 8 cloves garlic, minced
  
• 1 rib-eye roast (bone-in or boneless), 10 to 14 pounds
  
• 4 Tbsp olive oil
  






Instructions



1. Move the oven rack to the bottom and preheat the oven to 500°F.
   Throw the peppercorns in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the kosher salt and the herb leaves, and add the minced garlic. Use your fingers to toss it all together, then set it aside.
   
   
2. Place the beef, fat side up, onto a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn mixture all over the surface of the beef, pressing it lightly with your hands. Roast the beef for 45 minutes for the first stage.
   
   
3. Reduce the oven temperature to 300° and insert a meat thermometer sideways into the roast.
   Roast the beef for an additional 1 hour and 15 minutes to 1 hour and 30 minutes, or until the meat registers 120° to 125°F in the center for medium-rare. Remove the beef from the rack and let it rest for about 15 minutes. This is an important step because it allows the juices to redistribute throughout the meat. (This is a perfect time to get the Yorkshire Pudding in the oven!) When you're ready to serve, carve it into slices in between the bones; if boneless, cut it into slices of your preferred width.
   
   Makes 12 to 18 servings.