This Oven Roasted Prime Rib with Dry Rib Rub is one of those amazing dishes that needs no preamble! It is a meal that is reserved for special occasions because it is so incredibly delicious!
Superbly seasoned and absolutely tender and moist, this seasonal holiday treat truly deserves to be the centerpiece of your family gatherings!
Prime Rib Roast Recipe {with Dry Rib Rub}
My go-to method for cooking a perfect prime rib is this easy oven-roasted recipe! Of course, I like to change flavors up so I have certainly played with seasoning, or added things like horseradish and roasted garlic, etc. 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! Sage. It's not just for pork.
Pair your prime rib roast and your prime rib sandwiches with our creamy horseradish sauce and prime rib red wine au jus to make the meal even more sensational! You can also check out my page for all of your holiday dinner menu planning if you are wondering 'What To Serve With Prime Rib'!
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!
*Remember that cooking times will vary depending on your oven temperatures and the size of your prime rib portion, rely on your meat thermometer for removing the roast at an internal temperature of 120 degrees F (49 degrees C) and 130 degrees F (54 degrees C) when done resting.
Be sure to take a look at my page featuring all of my popular and creative leftover prime rib recipes!
Oven Roasted Prime Rib with Dry Rib Rub
Ingredients
- 5-6 lb 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
Instructions
- Preheat your oven to 450 degrees F (232 degrees 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 degrees F (232 degrees C), then reduce the temperature to 325 degrees F (162 degrees 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 degrees F (49 degrees 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 degrees F (54 degrees C) when the roast has rested, before serving.
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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!