This week has been so full of cooking, baking etc. I like to call it the season of eating lol. I made two things that were especially delicious and I’d like to share the recipes with you! One is a Prime Rib Roast and the other is an Egg Bake, I will share in another post.
Whenever, I am in charge of Christmas dinner I make a Prime Rib Roast. This year I made a Roast with a recipe I got from the Pioneer Woman as a base. However, I made a couple of changes.
1 hr 25 min Prep: 10 min Inactive: 20 min Cook: 55 min Yield: 16 servings
1 whole boneless rib eye (12 to 15 pounds)
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic
My added ingredients:
Preheat the oven to 500 degrees F.
Cut the rib eye in half (roast halves separately for more controlled/even cooking).
Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
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 275 degrees F and roast until a meat thermometer registers 125 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.
Recipe From FoodNetwork 2011 Ree Drummond, All Rights Reserved
Pictures my own.
Until next time, stay chic dolls 💜
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