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!
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!
If you are as addicted to this perfectly seasoned roast as we are you can always use other, less expensive, cuts of beef for your roast throughout the year. No matter the time of year, or the roast beef selection, the sandwiches from the leftovers are a tasty treat!
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 (and you can save yourself from wanting to actually lick the plate clean!)…
*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.
Oven Roasted Prime Rib with Dry Rib Rub
- 5-6 lb prime rib roast (we used a boneless prime rib roast)
- 3 Tbsp salt (coarse ground)
- 2 Tbsp pepper (coarse ground)
- 1 Tbsp garlic powder
- 1/2 Tbsp ground sage
- 1/2 Tbsp dried rosemary
- 1/2 Tbsp dried thyme
- 1 tsp dried oregano
- 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.
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!