Oven Roasted Prime Rib with Dry Rib Rub

🧂 Ingredients

• 5 lbs prime rib roast

  (we used a boneless prime rib roast)
• 3 tablespoon salt

  (coarse ground)
• 2 tablespoon pepper

  (coarse ground)
• 1 tablespoon garlic powder
• ½ tablespoon ground sage
• ½ tablespoon dried rosemary
• ½ tablespoon dried thyme
• 1 teaspoon dried oregano

Instructions

• 1 Preheat your oven to 450°F (230°C).
• 2 Combine all of the herbs: salt, pepper, garlic powder, ground sage, dried
  rosemary, dried thyme, and dried oregano in a small bowl. Rub the prime rib
  roast with the seasoning blend, making sure to coat all sides evenly.
• 3 Place the seasoned prime rib roast in a shallow roasting pan on a rack with the
  fat side facing upward. Sear the roast for 15 minutes in a preheated oven at
  450°F (230°C), then reduce the temperature to 325°F (160°C) and cook for an
  additional 45 minutes before starting to check the internal meat temperature.
• 4 When the internal temperature (inserted into the thickest middle portion of the
  roast) reaches 120°F (50°C), remove the roast from the oven and transfer to a
  cutting board. Then cover loosely with aluminum foil, forming a 'tent' over the
  roast while allowing your prime rib to rest for 20-30 minutes before serving.
  The internal temperature should be 130°F (55°C) when the roast has rested,
  before serving.

Nutrition Info