Name: Pioneer Woman Prime Rib Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 6 pounds prime rib, bone-in (with bones cut off and tied back on); 1/2 cup butter, softened; 6 garlic cloves, minced; 1 tablespoon kosher salt; 1 teaspoon finely chopped fresh thyme; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon black pepper; 1 onion, quartered (if making the red wine au jus); 1/4 cup drippings from prime rib pan, make sure to separate the fat from the drippings; 2 cups beef broth; 1 1/2 cups red wine; Optional. 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken

Are you ready for the ultimate prime rib recipe. This prime rib recipe from the pioneer woman is a foolproof, meltingly soft, and juicy prime rib that has a garlic-crusted exterior and will have all of your guests fawning over it.

Jump to Recipe Print Recipe

What is Prime Rib?

Like turkey, honey-baked ham, and beef tenderloin, prime rib (or standing rib roast) is one of those dishes that seems difficult to prepare. It’s the massive cut of steak that everyone raves over at the Thanksgiving table. To be honest, you probably don’t want to overcook it or otherwise ruin it for your visitors.

Prime rib is intimidating because of its high cost. If you’ve ever had a prime rib that was cooked to perfection, you know that it’s expensive but that it’s well worth it.

Pioneer Woman Prime Rib Ingredients

It doesn’t take much to complement such a fine steak. You can get by with simply salt and pepper. But today, for the most delectable crust ever, we’ll add some minced garlic and herbs.

Prime Rib. Get yourself a prime rib from the butcher with the bone in.
Butter. The seasoning is better able to adhere to the meat, and the outside is crisped. Alternate dairy-free options include ghee or oil.
Herbs. When combined with garlic, fresh herbs like rosemary and thyme provide a delicious flavor.
Salt. This is something you should have plenty of. Additionally, kosher salt should be used rather than regular salt.
Pepper. Black pepper, if you have it, should be freshly cracked.

What Size Prime Rib Should I Buy?

Prime rib should be served at a rate of 1 pound per person as a rule of thumb. That, however, is a lot of meat, in my opinion. A more accurate estimate would be three-quarters of a pound per person or perhaps half a pound if you plan to serve a lot of sides. As a rule of thumb, consider the following.

We recommend a 4 1/2-pound prime rib for 6 people, a 6-pound prime rib for 8 people, and a 9-pound prime rib for 12 people.

Bone-in vs. Boneless Prime Rib

Prime rib can be ordered with the bone in or bone out. Both options are good in this recipe, but I choose bone-in chicken for the most flavor. The meat is kept from sinking to the bottom of the pan thanks to the bones acting as a natural rack. The bones also insulate the meat, which helps it retain its juices.

The butcher can remove the bones, but it’s a good idea to tie them back on later. The health benefits of the bones can be obtained in this manner without the hassle of individually removing them. The thread and bones can be removed right before serving. So easy!

How To Make Pioneer Woman Prime Rib

Prime Rib

Allow the prime rib to come to room temperature in the refrigerator for 2-3 hours before cooking.
Preheat the oven to 450 degrees Fahrenheit/230 degrees Celsius. Combine the butter, garlic, salt, thyme, rosemary, and black pepper in a small mixing bowl.
After allowing the prime rib to come to room temperature, blot it dry with paper towels. Then, massage the herb butter mixture all over the exterior of the prime rib.
Place the prime rib bones side down, fat-side up, in an oven-safe pan or roasting tray. If you’re cooking the red wine au jus, arrange the onion slices around the meat in the pan. If not, leave out the onions.
Cook the prime rib for 20 minutes at 450°F in the center of the oven. The exterior should receive a beautiful sear. If not, simmer it for a few more minutes. Reduce the oven temperature to 325 degrees Fahrenheit and continue cooking until the internal temperature reaches 120 degrees Fahrenheit (approximately an hour and a half) for medium-rare. However, go by temperature rather than time, as this will depend on the size of your prime rib and your oven.
Allow the prime rib to rest for 20-30 minutes after removing it from the oven. To keep it warm, cover it with aluminum foil. Then, remove the string and bones and cut them into 1/2″ thick slices.

Red Wine Au Jus

After removing the fat from the pan, return up to 1/4 cup of the drippings to the pan, along with the beef broth and red wine. If you have any leftover herbs, add them in as well.
Simmer for 15 minutes, or until the liquid has been reduced by half. It’s supposed to be a thin sauce, but you may thicken it with a little thickener if you like. Remove the onion and any browned parts from the au jus, then drizzle over the prime rib.

What To Serve With Prime Rib?

Garlic Herb Roasted Potatoes
Green Beans with Shallots
Mashed Potatoes
Roasted Brussels Sprouts
Mashed Cauliflower

How Long to Cook Prime Rib?

A 6-pound prime rib will take around an hour and a half to cook for this recipe. For a medium-rare steak, subtract 13 minutes from the estimated cooking time per pound. Prim ribs vary in size, so you may need to modify the cooking time accordingly. Here are some approximations; nevertheless, you should always rely on the interior temperature rather than the clock. Plus, every oven has a somewhat different cooking method.

Depending on their weight, 2 ribs weighing 4 to 5 pounds will take around 60 to 70 minutes, 3 ribs weighing 7 to 8.5 pounds will take about 1-1/2 to 1-3/4 hours, and 4 ribs weighing 9 to 10.5 pounds will take approximately 1-3/4 to 2-1/4 hours.

How To Know when Prime Rib is cooked?

Using a meat thermometer is the most accurate method; however, keep in mind that the prime rib will continue to cook somewhat even after being removed from the oven due to the residual heat. That translates to an additional 7-10 degrees of internal warming. Don’t let it become too dry in the oven! Moreover, you should always (always) let it rest for 20-30 minutes.

Rare. The temperature of 110 degrees Fahrenheit is the cutoff point. The resting temperature will be 117-120°F. Bright crimson in the middle and pink on the outskirts.
Medium Rare. If the temperature rises above 120 degrees Fahrenheit, take it out. The resting temperature will be between 127 and 130 degrees Fahrenheit. Extremely pink in the middle, with a brownish tinge on the outskirts.
Medium. At 130 degrees Fahrenheit, take it out. The resting temperature will be 137-140°F. The core has a pale pink color, while the outside is brown.
Medium Well. As soon as the temperature reaches 140 degrees Fahrenheit, take it out. The resting temperature will be 147-150°F. Avoid the color pink at all costs.
Well. At 150F, take it out. The resting temperature will be between 157 and 165 degrees Fahrenheit.

How To Store Prime Rib Leftovers?

In The Fridge. You may keep prime rib leftovers in a storage container that is airtight in the refrigerator for four to five days if you just have a few slices left over from the meal and you expect to consume them later that week.
In The Freezer. If you have more leftover prime rib than you know what to do with, put it in the freezer! Allow the meat to totally cool down. After that, cut it into pieces, put it in bags that are appropriate for the freezer, and squeeze out all of the air. If you put it in the freezer, it will keep for approximately a month.
To Reheat. If the prime rib is frozen, you should let it defrost in the refrigerator one day before you want to consume it. After that, simply reheat it in the microwave for one or two minutes, until it is completely hot.

Try More Recipes:

Pioneer Woman Prime Rib Nutrition Facts

Amount Per Serving

Calories 290
Total Fat 23g
Saturated Fat 9.3g
Cholesterol 71mg
Sodium 54mg
Potassium 275mg
Total Carbohydrate 0g
Dietary Fiber 0g
Protein 19g
Calcium 0.8%
Iron 11%

Nutrition Facts Source: Source