Oven Roasted Prime Rib With Dry Rib Rub Recipe 375 Recipes

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THE PERFECT PRIME RIB ROAST



The Perfect Prime Rib Roast image

This is the best prime rib I've ever eaten or made. I will not even order from a restaurant anymore. Add any other seasonings to your taste.

Provided by Luckyz Recipes

Categories     Main Dish Recipes     Roast Recipes

Time 4h25m

Yield 6

Number Of Ingredients 6

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill weed
1 teaspoon ground black pepper
1 teaspoon salt
3 pounds prime rib roast, ribs removed and trussed onto roast, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
  • Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
  • Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 0.9 g, Cholesterol 84.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 13.6 g, Sodium 449.9 mg, Sugar 0.2 g

OVEN-ROASTED PRIME RIB WITH DRY RIB RUB RECIPE - (3.7/5)



Oven-Roasted Prime Rib with Dry Rib Rub Recipe - (3.7/5) image

Provided by KathieC

Number Of Ingredients 11

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- to 6-pound beef rib roast or one 4- to 6-pound pork loin center rib roast (backbone loosened)

Steps:

  • 1. For dry rub: 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 small jar or plastic bag. Seal; store in cool, dry place for up to 3 months. Stir or shake before using.) 2. Rub oil over meat. Sprinkle the 1/4 cup dry rub evenly over meat; rub in with your fingers. Make six 1-inch by 1/2-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 without touching bones.

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