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Blackened Prime Rib


Cayenne gives the rub for blackened prime rib a bit of a kick. The combination of herbs is reminiscent of New Orleans, so let the good times roll!

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  • Blackened Rub:
  • 1 (10-pound) 1 (10-pound) prime rib roast
  • 1 1/2 tablespoons 1 1/2 tablespoons paprika
  • 1 tablespoon 1 tablespoon garlic powder
  • 1 tablespoon 1 tablespoon onion powder
  • 1 tablespoon 1 tablespoon ground dried thyme
  • 1 teaspoon 1 teaspoon ground black pepper
  • 1 teaspoon 1 teaspoon cayenne pepper
  • 1 teaspoon 1 teaspoon dried basil
  • 1 teaspoon 1 teaspoon dried oregano


Preparation time 10mins
Cooking time 405mins


Step 1

To prepare prime rib roast, trim off excessive fat, leaving a layer of 1/8- to 1/4-inch thick.

To make the rub, mix together paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil and oregano. Can be made ahead and stored in an airtight container.

Coat roast with the spice rub and place in a sealed container in the fridge for 4 hours.

Preheat oven to 350°F.

Place prime rib in roasting pan. Roast until the meat reaches an internal temperature of 145°F to 150°F. Remove from oven, cover with foil and let rest 15 minutes. Make pan juices into gravy, if desired.

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