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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Dry Rub Prime Rib Roast Recipe
My prime rib roast is so delicious that it's hard to beat! Of course, I like to change flavors up so I have certainly played with seasoning, or added things like horseradish and roasted garlic. However, I always keep this dry rub for prime rib ready as it's a no-fail favorite.
There are always plenty of choices when seasoning a prime rib roast, but the addition of ground sage in this dry rib rub is perfectly flavorful. So, be sure to add some sage to your spice selection.
We always use the drippings to make our fun and easy traditional Yorkshire puddings as well, making the perfect dinner roll for sopping up all of the juice from the prime rib. You certainly won't want to leave any on the plate.
Be sure to take a look at my page featuring all of my popular and creative leftover prime rib recipes!
Whether you're a pro at hosting Christmas dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Christmas a help! Don't forget to safely thaw your holiday prime rib early, too!
🥘 Ingredients
You can purchase a prime rib roast at any grocery store. I used a boneless rib roast, but you can get a bone-in one if you want.
- Prime Rib Roast - A 5-6 pound prime rib roast. Try to choose one with plenty of marbling.
Dry Rub Ingredients
You can make my prime rib rub ahead of time and use it for roasts, steaks, chops, etc.
- Salt - 3 tablespoons of coarse ground salt.
- Pepper - 2 tablespoons of coarse ground pepper.
- Garlic Powder - 1 tablespoon of garlic powder.
- Sage - ½ tablespoon of ground sage.
- Rosemary - ½ tablespoon of dried rosemary.
- Thyme - ½ tablespoon of dried thyme.
- Oregano - 1 teaspoon of dried oregano.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Oven Roasted Prime Rib
This recipe is so simple, the hardest part is seasoning the meat. You will need a roasting pan and a meat thermometer.
My roast made about 10 servings, but these portions will vary due to the weight of your prime rib. Figure about ½ lbs per person. If you want to feed a larger crowd, buy a larger roast.
- Preheat. Preheat your oven to 450°F (230°C).
- Combine all of the herbs. In a small bowl, combine 3 tablespoons of salt, 2 tablespoons of pepper, 1 tablespoon of garlic powder, ½ tablespoon each of sage, rosemary, and thyme, and 1 teaspoon of dried oregano. Then rub the prime rib roast with the seasoning blend, making sure to coat all sides evenly.
- Cook. Place the seasoned prime rib roast in a shallow roasting pan on a rack with the fat side facing upward. Once the oven is done preheating, sear the roast for 15 minutes then reduce the temperature to 325°F (160°C) and cook for an additional 45 minutes.
- Remove and rest. When the internal temperature reaches 120°F (50°C), remove the roast from the oven and transfer it 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 (*see note).
Pair your prime rib roast and prime rib sandwiches with my creamy horseradish sauce and red wine au jus or prime rib au jus to make the meal even more sensational. For some side dish inspiration, check out my post on what to serve with prime rib.
💭 Angela's Pro Tips & Recipe Notes
- 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.
🥡 Storing & Reheating
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.
Reheating
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.
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❓ Recipe FAQs
No matter the weight, the first 15 minutes should be at a higher temperature in order to sear the meat. Once you have lowered the temperature, a general rule of thumb would be 10-12 minutes per pound for rare, 13-14 minutes per pound for medium-rare, or roughly 15 minutes per pound for medium. I have an entire post about prime rib cooking temperatures if you want to know more!
Do not cover your prime rib! If you cover the roast in the oven, it won't be able to sear correctly (which is where that signature flavor comes from!) You don't want to cover the meat until after it is done cooking.
If you have the time and want to maximize your flavors, yes! The salt will dissolve into the meat, making it extra tender. Additionally, this gives the roast plenty of time to absorb all of the flavors. However, if you don't have the time to let it sit overnight, don't worry, your roast will still be delicious!
🥩 Leftover Prime Rib Recipes
- Prime Rib Fried Rice - Fried rice loaded with savory bits of prime rib is the comfort food you didn't know you needed.
- Prime Rib Soup - A warm bowl of this cozy beef and vegetable soup is perfect for cold weather.
- Prime Rib Eggs Benedict - An elegant prime rib egg Benedict is the perfect way to start Christmas morning (or any morning for that matter).
- Prime Rib Mongolian Beef - This prime rib Mongolian beef is saucy and sticky just like your favorite restaurant.
- Leftover Prime Rib Taquitos - Turn your leftover prime rib into crispy beef taquitos.
- Leftover Prime Rib Breakfast Burritos - Why not use your leftover prime rib to make an extra hearty breakfast burrito?
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📖 Recipe Card
Oven Roasted Prime Rib with Dry Rib Rub
Ingredients
- 5 lbs prime rib roast (we used a boneless prime rib roast)
- 3 tablespoon salt (coarse ground)
- 2 tablespoon pepper (coarse ground)
- 1 tablespoon garlic powder
- ½ tablespoon ground sage
- ½ tablespoon dried rosemary
- ½ tablespoon dried thyme
- 1 teaspoon dried oregano
(Note: 2x or 3x only changes the ingredient list)
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
- 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.
Nutrition
Patti says
*Bake It With Love!
Very BEST prime rib I ever prepared with Bake It With Love and very best prime we ever ate!
Thank you *Bake It With Love!!!
Traci says
We made this for Christmas and it was fantastic!! We used a ribeye roast and did the dry rub the night before. The roast was delicious!! Ours was 5# and took longer than 48 hours to thaw in the fridge, and took closer to 2 hours total to cook, but I understand there are lots of factors that can affect that. We will use this recipe every time!
Carmen Acevedo says
prepare un rib eye este 31 de diciembre era la primera vez pero segui sus explicaciones y a mi esposo le parecio super rica. muchas gracias.
"I prepared a rib eye this December 31, it was the first time but I followed his explanations and my husband thought it was super tasty. Thanks a lot."
Lorna P. Williams says
I have tried MANY different recipes and this is my new forever go-to. Small changes…I didn’t add the sage (didnt have Ny on hand. I may try it next time). Used fresh rosemary and thyme. This was amazing. Thank you.
Candice says
Made a 16 lb of this last Saturday for Friends-mas and it was delicious! I put the rub on the night before to let the flavors sit. Perfect flavor combo!
Janice says
This was my very first time making a prime rib; it was so easy and FABULOUS! There will never be another turkey again for Christmas Eve dinner. Put rub on 5 lb boneless roast and wrapped in plastic wrap overnight in the fridge, took it out 1 hour prior to come to room temp, and cooked it as described in recipe to 125 degrees internal temp with oven probe (about 1.25 hours) Let it rest 30 min while I made Bobby Flay's wine au jus (don't need to add any seasoning to the au jus since this roast has the rub). It had a wonderful "crust" on top and was tender and juicy. I forgot to put out the horseradish sauce I'd made that nobody missed because the au jus was sooooo good. A new Christmas Eve tradition for our family - thanks so much Angela!