Best Prime Rib Rub and Classic Prime Rib Recipe

overhead of rare rib roast on a cutting board with fresh herbs and garlic cloves

Best Prime Rib Rub and Classic Prime Rib Recipe

Course: Main Course, Main Dish

Cuisine: American

Keyword: beef rib roast, best prime rib rub, boneless prime rib roast, how to cook prime rib, prime rib bark, prime rib cooking times, prime rib internal temperature, prime rib recipe, prime rib roast recipe, prime rib rub, standing rib roast

Prep Time: 1 30

Cook Time: 1

Resting Time: 1

Total Time: 3 30

Servings:

Calories: 687kcal

Author: Chef Jessica Formicola

This is my best prime rib rub and foolproof prime rib recipe for holidays and special occasions. A simple garlic herb prime rib rub creates a flavorful bark on bone-in or boneless prime rib, with step-by-step cook times, internal temperatures, and chef tips for juicy, tender slices every time.

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Equipment

Ingredients

4-6 pound bone-in or boneless rib roast , dabbed dry with paper towels
4 garlic cloves , minced or grated
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon black pepper , freshly ground
1 tablespoon coarse Kosher salt
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon celery seed
2 tablespoons Dijon mustard
1 tablespoons extra virgin olive oil
onion, carrots or celery , optional and coarsely chopped
Horseradish Cream Sauce

Instructions

Tie the 4-6 pound bone-in or boneless rib roast with cooking twine at 2 inch increments. Preheat the oven to 475°F. Prepare a wire rack or broiler pan for the roast.
In a small bowl, stir together the minced or grated 4 garlic cloves, 1 tablespoon dried parsley, 1 tablespoon dried oregano, 1 tablespoon black pepper 1 tablespoon coarse Kosher salt, 2 teaspoons dried rosemary , 2 teaspoons dried thyme , 1 teaspoon onion powder, 1 teaspoon garlic powder and 1/2 teaspoon celery seed. Set aside.
In another small bowl, whisk together the 2 tablespoons Dijon mustard and 1 tablespoons extra virgin olive oil. Using a spatula or clean hands, smother this mixture onto the roast. Pat the dry herb mixture into the wet mixture so it sticks. Set aside for 15 minutes.
If you want to season the drippings for an au jus, adding coarsely chopped onion, carrots or celery , to the bottom of the roasting pan will help give it flavor while it cooks. This is optional and only needed if you plan to make an au jus sauce.
Sear the roast at 475°F for 15 minutes. Then lower the oven temperature to 325°F and cook for 10-12 min per pound for rare prime rib, or 13-14 min per pound for medium rare prime rib, or 14-15 min per pound for medium well prime rib. Check the temperature using a digital thermometer.
Remove the roast, tent with aluminum foil and allow to rest for 30 minutes.
Place the roast on a cutting board and slice into 2-inch slices. Serve with your favorite sauce or compound butter (listed in the post!).
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

If making a smaller roast, some folks use an Instant Pot trivet or wire rack in a cast iron skillet.

Rare- 120-130°F
Medium rare- 130-135°F
Medium- 135-145°F
Medium Well- 145-155°F
Well Done- 155°+F

Prime is best prepared medium rare. If one of your guests likes it more well done, I highly suggest carving and then putting just that one slice back into a hot oven, in the juices, for another 10 minutes.

I’ve been making this garlic herb prime rib rub for years, and it works on everything from a small 2-rib roast to a show-stopping 7-rib prime rib. Don’t skip the resting time or the bark-building high-heat phase- that’s what gives you a deeply flavorful crust and that perfectly rosy center.

Nutrition