Ingredients
Scale
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried rosemary (or 2 teaspoons fresh, finely chopped)
- 1 tablespoon dried thyme (or 2 teaspoons fresh, finely chopped)
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 teaspoon ground cumin (optional, for depth)
- 1/2 teaspoon cayenne pepper (optional, for a slight kick)
- 2 tablespoons olive oil or softened butter (for rubbing)
Instructions
Prepare the Rub:
- In a small bowl, mix together salt, black pepper, garlic powder, onion powder, rosemary, thyme, smoked paprika, mustard powder, cumin, and cayenne pepper.
Apply to the Prime Rib:
- Pat the prime rib roast dry with paper towels.
- Rub the roast all over with olive oil or softened butter to help the seasoning adhere.
- Generously coat the meat with the prepared rub, pressing it into the surface for full coverage.
Marinate for Maximum Flavor (Optional but Recommended):
- Wrap the seasoned roast in plastic wrap and refrigerate for at least 4 hours, preferably overnight, for deeper flavor absorption.
Cook as Desired:
- Oven Roasting: Preheat the oven to 450°F for the first 20 minutes, then reduce to 325°F and cook until the internal temperature reaches your desired doneness.
- Grilling/Smoking: Use indirect heat and smoke at 225°F until the internal temperature reaches the preferred doneness.
Rest Before Slicing:
- Let the roast rest for at least 20-30 minutes before slicing to retain juices.
Notes
- Best Doneness Temps:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Storage: Store leftover rub in an airtight container for up to 6 months in a cool, dry place.
- Customize It: Add brown sugar for a sweet crust or ground coffee for a smoky depth.
- Extra Crust: Add Dijon mustard before applying the rub for extra adhesion and flavor.
- Prep Time: 5 minutes
- Cook Time: 4+ hours