Ingredients
- 8 to 10 pound prime rib roast
- 3 tablespoons coarse kosher salt
- 2 tablespoons freshly cracked black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon dry mustard powder
- 1 tablespoon brown sugar (optional)
Instructions
- Mix all the rub ingredients in a small bowl.
- Pat the roast dry and coat it evenly on all sides with the rub.
- Refrigerate uncovered for 24 to 48 hours.
- Take the roast out of the fridge 2 to 3 hours before cooking.
- Roast at 250°F (120°C) until the center reaches 110°F (43°C) for rare or 120°F (49°C) for medium-rare.
- Rest for 30 minutes.
- Sear at 500°F (260°C) for about 15 minutes to form the crust, then slice and serve.
Notes
Use a digital probe thermometer; cooking time depends on the size of your roast. Leftover rub keeps up to 6 months in an airtight jar.
- Prep Time: 10 minutes
- Cook Time: 4 hours 45 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American