PW'S PRIME RIB WITH ROSEMARY SALT CRUST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h25m
Yield 16 servings
Number Of Ingredients 7
Steps:
- 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.
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- Finely chop the 2 sprigs of rosemary and add the rosemary with the kosher salt and black pepper. Finely mince the 5 garlic cloves and add to the salt, pepper, and rosemary. Mix the seasoning mixture well.
- Rub the prime rib with 2 tablespoons of olive oil and rub the seasoning mixture over the entire prime rib roast. Cover with plastic wrap and place in the refrigerator overnight, or at least, 4 hours. Remove plastic wrap and allow to sit at room temperature for 1 hour before cooking.
- Preheat the Ninja Cooking System with Auto IQ on STOVE and HIGH. Wait 5 minutes. Sear the prime rib roast on all sides for 2-3 minutes. The prime rib should be browned. Once seared, remove from slow cooker. While the slow cooker is still on HIGH, add the beef broth, red wine, garlic cloves, butter, and a sprig of rosemary.
- Add the rack to the slow cooker and change the setting to BAKE/ DRY and cook at 350 Degrees for one hour. Once finished, remove from slow cooker and place on cutting board covered with aluminum foil. DO NOT CUT THE PRIME RIB RIGHT AWAY. Allow resting for about 10-15 minutes before carving.
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