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.