Prime Rib Roast Rub Recipe
This Prime Rib Roast Recipe delivers a juicy, tender, and flavorful roast with a perfect crust. Using a homemade rub of garlic, herbs, and spices, this classic dish is ideal for special occasions or holiday dinners.
Equipment
- 1 Roasting Pan with Rack
- 1 Meat thermometer
- 1 Sharp knife
- 1 Cutting board
- 1 Small mixing bowl
Ingredients
- 1 5-7 lb bone-in prime rib roast
- 2 tbsp kosher salt
- 1 tbsp black pepper freshly ground
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tsp smoked paprika
- 1/2 cup unsalted butter softened
- 4 cloves garlic minced
Instructions
Prepare the Roast
- Take the prime rib out of the refrigerator 2 hours before cooking to bring it to room temperature.
- Pat the meat dry with paper towels.
Make the Seasoning Rub
- In a small mixing bowl, combine butter, garlic, rosemary, thyme, paprika, salt, and black pepper.
- Mix until a smooth paste forms.
Season the Prime Rib
- Rub the seasoning mixture evenly over the entire roast.
- Ensure that the rub coats all sides for maximum flavor.
Preheat the Oven
- Preheat your oven to 450°F (230°C).
- Place a roasting rack inside a roasting pan.
- Roast at High Temperature
- Place the prime rib bone-side down in the roasting pan.
- Roast for 20 minutes at 450°F to create a crispy crust.
- Reduce Heat and Continue Roasting
- Lower the oven temperature to 325°F (160°C).
- Continue roasting for 12-15 minutes per pound, until the desired internal temperature is reached:
- Rare: 120°F (49°C)
- Medium Rare: 130°F (54°C)
- Medium: 140°F (60°C)
Rest the Meat
- Remove the roast from the oven and loosely cover it with foil.
- Let it rest for 30 minutes before slicing to retain juices.
Slice and Serve
- Use a sharp knife to slice the prime rib into thick or thin portions.
- Serve with au jus, horseradish sauce, or your favorite sides.
Notes
For extra flavor, season the roast overnight and let it dry-brine in the fridge.
Always use a meat thermometer to prevent overcooking.
Serve with mashed potatoes, roasted vegetables, or creamed spinach for a complete meal.
Always use a meat thermometer to prevent overcooking.
Serve with mashed potatoes, roasted vegetables, or creamed spinach for a complete meal.