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Oven-Roasted Prime Rib with Dry Rib Rub


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Rate this recipe 3.5/5 (4 Votes)


  • 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)


Servings 12


Step 1

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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