Best 10 Dry Rubbed Prime Rib Roast Recipes

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Are you looking for a tender, juicy, and flavorful prime rib roast that will impress your family and friends? Dry rubbed prime rib roast is a classic dish that is perfect for special occasions or a simple weekend meal. With the right ingredients and a bit of preparation, you can easily create a delicious and memorable dish. In this article, we will guide you through the steps of preparing a dry rubbed prime rib roast, from selecting the right cut of meat to creating a flavorful rub and cooking it to perfection.

Let's cook with our recipes!

DRY-RUBBED RIB-EYE



Dry-Rubbed Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time P1DT1h5m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons salt*
2 tablespoons brown sugar
1 teaspoon pulverized crushed red pepper
2 teaspoons pimenton (Smoked Spanish Paprika)
1 teaspoon garlic powder
Oil, for brushing grill
2 (22 to 24-ounce) bone-in rib-eye steaks
Extra-virgin olive oil

Steps:

  • Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
  • Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY



Prime Rib With Garlic Herb Butter Recipe by Tasty image

Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean

Provided by Alvin Zhou

Categories     Dinner

Yield 7 servings

Number Of Ingredients 11

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5 lb boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
mashed potato, to serve
green bean, to serve

Steps:

  • Preheat oven to 500°F (260°C).
  • Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
  • Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
  • Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
  • Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
  • Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  • Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
  • Remove from heat and strain the sauce into a gravy dish.
  • Carve the prime rib into ¾-inch (20 mm) slices.
  • Serve with the mashed potatoes, green beans, and sauce!
  • Enjoy!

Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams

HERB-CRUSTED PRIME RIB



Herb-Crusted Prime Rib image

Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. -Jennifer Dennis, Alhambra, California

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 8 servings.

Number Of Ingredients 15

1 large shallot, coarsely chopped
6 garlic cloves, quartered
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons olive oil
3 teaspoons pepper
1 teaspoon salt
1 bone-in beef rib roast (4 pounds)
SAUCE:
1-1/2 cups reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 teaspoon butter
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

Nutrition Facts : Calories 338 calories, Fat 19g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

PRIME RIB ROAST



Prime Rib Roast image

This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7

15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves, for garnish
1/3 cup finely grated orange zest (2 to 3 oranges)
1 1/2 to 2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

Steps:

  • Stir together crumbled bay leaves, sage, orange zest, salt, pepper and the oil in a mortar and pestle. Rub herb mixture all over the beef, coating evenly. Refrigerate, covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450 degrees.
  • Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
  • Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

REVERSE-SEAR PRIME RIB ROAST



Reverse-Sear Prime Rib Roast image

After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.

Provided by hello angie

Categories     Main Dish Recipes     Roast Recipes

Time 14h11m

Yield 20

Number Of Ingredients 6

1 (10 pound) bone-in standing rib roast
2 tablespoons kosher salt
½ cup butter, softened
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
ground black pepper to taste

Steps:

  • Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
  • Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
  • Preheat oven to 200 degrees F (95 degrees C).
  • Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
  • Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
  • Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
  • Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

Nutrition Facts : Calories 339 calories, Carbohydrate 0.1 g, Cholesterol 93.5 mg, Fat 25.8 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 672.3 mg

BEEF AND PRIME RIB RUB



Beef and Prime Rib Rub image

Great for any beef and especially on prime rib that is roasted low and slow.

Provided by Joe Werner

Categories     100+ Everyday Cooking Recipes

Time 5m

Yield 14

Number Of Ingredients 10

2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons Montreal steak seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Cajun spice
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried basil

Steps:

  • Combine salt, pepper, paprika, steak seasoning, garlic powder, onion powder, Cajun spice, thyme, rosemary, and basil in a container with an airtight lid.

Nutrition Facts : Calories 14.4 calories, Carbohydrate 3.1 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 1493 mg, Sugar 0.4 g

DRY AGED PRIME RIB ROAST



Dry Aged Prime Rib Roast image

Provided by Guy Fieri

Categories     main-dish

Time P10DT3h20m

Yield 5 to 6 servings

Number Of Ingredients 20

Pan drippings from roast, about 1 1/2 cups
3/4 cup red wine
2 cups beef stock
3 tablespoons unsalted butter
Salt and freshly cracked black pepper
6 rib beef roast, bone in, approximately 10 to 12 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 roasting rack to fit in sheet pan
1 tablespoon dried thyme
1 1/2 tablespoon dried rosemary
4 tablespoons freshly cracked tri-color pepper
1 1/2 tablespoons granulated garlic
1 1/2 tablespoons granulated onion
3 tablespoons kosher salt
1 tablespoon coriander, toasted and cracked
3 tablespoons olive oil
3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
2 yellow onions, peeled and quartered
2 cups water

Steps:

  • For the roast:
  • Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
  • Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
  • Preheat oven to 500 degrees F.
  • Place roast on a rack in a large, heavy roasting pan.
  • Special equipment: Space in back of refrigerator for up to 10 days .
  • For the seasoning mixture:
  • In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
  • Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
  • After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.
  • For the Au Jus:
  • Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.

PRIME RIB WITH TEXAS DRY RUB



Prime Rib With Texas Dry Rub image

Make and share this Prime Rib With Texas Dry Rub recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 3h

Yield 12-15 serving(s)

Number Of Ingredients 10

2 tablespoons cumin seeds
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon mustard seeds
1 tablespoon coriander seed
2 tablespoons kosher salt
2 tablespoons packed brown sugar
1 tablespoon garlic salt
2 teaspoons cayenne pepper
1 (10 -12 lb) boneless prime rib roast

Steps:

  • To make the rub: In a large saute pan over med-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2-3 minutes.
  • Transfer mixture to a mortar or coffee grinder; add in salt, brown sugar, garlic salt, and cayenne; grind the mixture coarsely.
  • Trim nearly all of the fat from the prime rib.
  • Evenly spread the rub all over the prime rib.
  • Cover with plastic wrap and refrigerate for at least 3 hours and as long as 12 hours.
  • Grill the prime rib, fat side up, INDIRECTLY over medium heat for about 2 ½ hours.
  • Remove the prime rib when it reaches the desired doneness (use an internal thermometer, if desired).
  • Loosely cover the prime rib with foil and allow it to rest for 30 minutes before slicing (internal temperature will rise 5-10 degrees).
  • Cut into slices ½ to 1 inch thick; serve warm.

Nutrition Facts : Calories 1402.2, Fat 125.2, SaturatedFat 52, Cholesterol 275.9, Sodium 1379, Carbohydrate 4.7, Fiber 1.4, Sugar 2.5, Protein 61

BEEF RIBS DRY RUB ROASTED



Beef Ribs Dry Rub Roasted image

This dry roasted beef rib recipe is a creation of mine that takes time to cook but its all oven cooking but once it is done you will be amazed at the tenderness and flavor. These spices can also be used for Prime Rib As well

Provided by bggio

Categories     One Dish Meal

Time 5h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

6 -8 lbs beef short ribs, prior to being cross cut (with a good layer of meat above the ribs)
2 tablespoons sea salt, fine
1 1/2 teaspoons ground ancho chilies
1 tablespoon black pepper
1 tablespoon granulated garlic
1 teaspoon cayenne
1 teaspoon ground coriander
1 teaspoon ground allspice

Steps:

  • Blend the spices well.
  • Remove the thick layer of white tendon under the ribs.
  • Dry rub the entire rib ensuring good coverage.
  • let marinate over night or as long as you prefer.
  • Pre heat oven to 255 degrees.
  • Place on baking rack within a pan to be above the base of the pan.
  • Cook uncovered for 2 hours and 30 minutes.
  • Remove from oven and cover pan and cook for an additional 2 hour 30 minutes raising temperature to 275 degrees.
  • now you have 2 choices you can eat as is my preferred or pick your favorite beef sauce and put a light amount on and barbeque for 5 minutes per side for that smokey flavor.

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.

Tips:

  • Choose a high-quality prime rib roast with good marbling for optimal flavor.
  • Generously season the roast with a flavorful combination of herbs, spices, and aromatics to enhance its natural taste.
  • Allow the roast to rest at room temperature for about an hour before cooking to ensure even cooking throughout.
  • Roast the prime rib roast in a preheated oven at a high temperature initially, then reduce the heat to allow the roast to cook slowly and evenly.
  • Use a meat thermometer to accurately measure the internal temperature of the roast and ensure it reaches your desired doneness.
  • Allow the roast to rest for about 15 minutes before slicing and serving to allow the juices to redistribute throughout the meat.

Conclusion:

Dry-rubbed prime rib roast is a delectable and impressive dish that is perfect for special occasions or a memorable meal. With careful preparation, attention to detail, and following these tips, you can create a tender, flavorful, and juicy prime rib roast that will delight your taste buds and impress your guests. Remember to experiment with different rubs and cooking techniques to discover your perfect combination for this classic dish.

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