2011 Ree Drummond, all Rights Reserved.
Directions for: Prime Rib with Rosemary Salt Crust
Ingredients
1 whole rib eye (12-15 lbs)
olive oil
cup tri-colour peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
cup kosher salt
cup garlic, minced
Directions
1. Preheat the oven to 500F.
2. Cut the rib eye in half (roast halves separately for more controlled/even cooking).
3. Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden colour, 2 to 3 minutes per side.
4. Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275F and roast until a meat thermometer registers 125F for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.
See more: Beef, Dinner, Herbs, Main, Roast