Oven-Roasted Prime Rib with Dry Rib Rub | Midwest Living

Oven-Roasted Prime Rib with Dry Rib Rub

Oven-Roasted Prime Rib with Dry Rib Rub

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  • Makes: 12 servings
  • Prep 15 mins
  • Roast 1 hr
  • Stand 15 mins

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When life calls for a celebration, prime rib comes to the rescue. The homemade spice rub is delicious on the beef in this elegant entree, but it also complements more affordable cuts of beef, or even pork or chicken.


  • 1/3 cup kosher salt
  • 3 tablespoons dry mustard
  • 4 teaspoons coarsely ground black pepper
  • 1 tablespoon granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried thyme, crushed
  • 2 teaspoons dried oregano, crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons celery seeds
  • 1 tablespoon olive oil
  • 1 4 - 6 - pound beef rib roast


  1. In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.)
  2. Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1x1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn't touch the bones.
  3. Roast beef in a 350 degrees oven for 1-3/4 to 2-1/4 hours for medium-rare (135 degrees ) or 2-1/4 to 2-3/4 hours for medium (150 degrees ).
  4. Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.)


  • * At this point, you can cover the meat loosely with plastic wrap and chill up to 24 hours before roasting.

Nutrition Facts

(Oven-Roasted Prime Rib with Dry Rib Rub)

Servings Per Recipe 12, Thiamin (mg) 0, Riboflavin (mg) 0, chol. (mg) 88, sat. fat (g) 9, Niacin (mg) 4, Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, vit. A (IU) 0, Folate (µg) 8, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 4, sugar (g) 0, fiber (g) 0, sodium (mg) 934, vit. C (mg) 0, Potassium (mg) 448, calcium (mg) 20, cal. (kcal) 318, iron (mg) 3, pro. (g) 30, Fat, total (g) 21, carb. (g) 0

Comments (1)

sumrichards wrote:
This was WAY too salty. Oh my...I would use maybe a tablespoon, probably even less. Completely ruined a perfectly good prime rib roast with this recipe.

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