Prime Rib Roast with Homemade Rustic Rub

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Recipe intro

This recipe for prime rib roast with homemade rustic rub is a mouthwatering delight that will impress your guests and satisfy your taste buds. The combination of tender, juicy meat and flavorful rub creates a perfect harmony of flavors. With just a few simple ingredients, you can create a show-stopping dish that is sure to be the star of any special occasion. Whether it's a holiday gathering or a Sunday dinner, this recipe is guaranteed to leave everyone wanting more.

Keywords: prime rib roast, homemade, rustic rub, flavorful, special occasion.

Prime rib roast with homemade rustic rub recipe details

Prime rib roast with homemade rustic rub recipe, recipe Rating: 4.7
Number of votes:121

Who can resist a perfectly cooked prime rib? You’ll have a perfectly cooked rib roast every time with these instructions.
Ready in: 3 hours 30 mins

Ingredients

Serves: 8

• Rustic Rub
• 1 tablespoon salt
• 2 teaspoons pepper
• 2 teaspoons onion salt
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 2 teaspoons celery salt
• 
  
• 1 (5 to 7 pound) boneless beef rib roast
• 3 tablespoons room temperature butter
• 3 tablespoons olive oil

Preparation method

Prep: 20 mins | Cook: 3 hours | Extra time: 10 mins, resting

1. Preheat oven to 500 degrees F. Line a roasting pan with aluminum foil.
2. Mix the dry rub ingredients together and set aside.
3. Rinse the roast and pat dry with paper towels. Butter the ends of roast and rub remainder with olive oil. Rub the rustic rub into the oiled part of the roast only to form an outer crust. Place the roast into the prepared roasting pan, fat-side-up.
4. Roast in the preheated oven for 15 minutes at 500 degrees F. Then reduce heat to 325 and continue roasting 20 to 25 minutes per pound until cooked to your desired degree of doneness.
5. When the roast is 10 degrees lower than your desired temperature, remove from the oven. Cover with aluminum foil and let stand 10 to 15 minutes while the roast comes to its final temperature.Use for leftovers:

If and when there are any I slice very thin – its the best Beef on Weck you can have – if your not from buffalo Beef on weck is Thin sliced roast beef on hard roll with coarse salt and kimmelweck seeds, au jus to keep it moist – with ketchup and horseradish.

Roast temperatures:

120* to 125* – Rare
130* to 135* – Medium Rare
140* to 145* – Medium
150* to 155* – Medium Well
160* to 165* – Well done