This oven roasted prime rib with dry rib rub is one of those amazing dishes reserved for special occasions because it is simply delicious! The meat is juicy, tender, and incredibly flavorful. It's my go-to method for cooking a perfect prime rib every time!
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Instructions
Preheat your oven to 450°F (230°C).
Combine all of the herbs: salt, pepper, garlic powder, ground sage, dried rosemary, dried thyme, and dried oregano in a small bowl. Rub the prime rib roast with the seasoning blend, making sure to coat all sides evenly.
Place the seasoned prime rib roast in a shallow roasting pan on a rack with the fat side facing upward. Sear the roast for 15 minutes in a preheated oven at 450°F (230°C), then reduce the temperature to 325°F (160°C) and cook for an additional 45 minutes before starting to check the internal meat temperature.
When the internal temperature (inserted into the thickest middle portion of the roast) reaches 120°F (50°C), remove the roast from the oven and transfer to a cutting board. Then cover loosely with aluminum foil, forming a 'tent' over the roast while allowing your prime rib to rest for 20-30 minutes before serving. The internal temperature should be 130°F (55°C) when the roast has rested, before serving.
Notes
*(optional) After rubbing the dry seasoning mix into the roast, wrap the roast tightly in plastic wrap then place on a baking sheet and refrigerate overnight. Bring to room temperature before roasting.
Remember that cooking times will vary depending on your oven temperatures and the size of your prime rib portion so make sure to use your meat thermometer.
When checking the internal temperature, make sure that your meat thermometer is inserted into the thickest middle portion of the roast.
The internal temperature should be 130°F (54°C) when the roast has rested, before serving.
Let your roast sit at room temperature for an hour before cooking to ensure that it cooks as evenly as possible.
To store: Place the meat in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 6 months, just make sure to let it defrost for 24 hours before reheating.
To reheat: Place your roast in a pan and cover it with foil. To maintain juiciness, add ¼ cup of beef broth. Bake in the oven at 300°F (149°C) for 20-30 minutes.