Oven Roasted Prime Rib with Spiced Rub

Prep: 20 minutes

Roast: about 2 ½ Hours @ 350° F

Stand: 15 Minutes



·        One 4–6 pound     prime rib beef roast

·        4 teaspoons           kosher salt

·        1 tablespoon         dry mustard

·        1 ¼ teaspoons       coarsely ground black pepper

·        1 teaspoon            granulated, or dried minced garlic or ½ teaspoon garlic powder

·        1 teaspoon            onion powder

·        ½ teaspoon           dried thyme, crushed

·        ½ teaspoon           dried oregano, crushed

·        1 tablespoon         olive oil


1 – Preheat oven to 350° F. For dry rub, in a small bowl, combine kosher salt, dry mustard, pepper, garlic, onion powder, thyme and oregano.  Set Aside


2 – Rub oil all over meat. Sprinkle the dry rub evenly all over meat; rub in with your fingers. Using a sharp knife, make 6 x ½ inch slits into the fat side (the slits allow the seasoning to penetrate into the meat).


3 – Place meat, fat side up, in a large roasting pan. Insert an oven capable meat thermometer into the center of the roast. Thermometer should not touch bone.  Roast for 1¾ to 2¼ hours for medium-rare (135°F), or 2¼ to 2¾ hours for medium doneness (150°F).


4 – Transfer meat to a cutting board. Cover with foil. Let stand for 15 minutes before carving. Temperature of the meat after standing should be 145°F for medium-rare, or 160°F for medium doneness.


TO MAKE AHEAD: Prepare roast as in steps 1 and 2 above. Cover loosely with plastic wrap and chill for up to 24 hours. Continue as directed.


NOTE: If you don’t have an oven capable meat thermometer, use an instant read thermometer inserted into the thickest portion of the roast to test the temperature.