GET READY – The holidays are right around the corner. You don’t have to pull out your cookbook to find the perfect recipe. You can impress without the stress this season by using our savory Prime Rib Rub. It will save any meal from a holiday disaster. Spotlight it on a Prime Rib or change thins up and rub it on pork or chicken. Pairs well with creamed spinach, green bean casserole, and mashed or scalloped potatoes.
Marinade de-stemmed mushrooms in Prime Rib Rub and let roast. Makes for a perfect appetizer or side dish.
Seasoning the Prime Rib: Season the Prime Rib at least 2 hours prior to cooking with the Prime Rib Rub on all sides, pressing it into the meat with your hands. If prepping the Prime Rib the night before you plan to roast it, place it in a casserole dish or other large rimmed pan and loosely cover with plastic wrap. Refrigerate overnight. Let the Prime Rib come to room temperature for 2 hours before you put it in the oven.
Roasting the Prime Rib: Preheat the oven to 450 degrees °F for at least 30 minutes while the Prime Rib comes to room temperature. Place the Prime Rib bone-side down in a high-sided roasting pan, using the bones as a natural roasting rack for the meat. Cook the roast for 15 minutes, then reduce the oven temperature to 325 degrees °F. Continue to cook the roast uncovered until a meat thermometer inserted into the thickest part of the roast reads 120 degrees °F for a finished medium rare Prime Rib. Estimate about 15 minutes of cooking time per per pound of Prime Rib. Once the thermometer hits its target temperature, remove it from the oven and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature, remove it from the oven and let it rest for 20 minutes. The roast will continue to cook while the juices inside settle, raising the internal temperature to 130 °F to be served medium-rare or to 140 degrees °F to be served medium.