An easy prime rib dry rub for seasoning your prime rib! This simple seasoning blend results in delicious savory meat. The key to perfect prime rib is nailing the internal temperature so be sure to keep your thermometer handy!
While I’ve been known to slather a prime rib in garlic butter (as seen in my Garlic Butter Prime Rib) I often go with a less-is-more approach and keep it simple with a dry rub.
My family celebrated this last Thanksgiving with prime rib as the centerpiece, and I made this exact dry rub to season it!
Not only is this a great dry rub for prime rib, but it’s also the perfect dry rub rub for any cut of beef, pork, chicken, or even fish! I often use the same rub on a rack of ribs or a whole chicken prior to smoking them on the smoker.
This recipe makes enough seasoning for 5 to 8 pounds of meat. For a larger prime rib roast, I recommend doubling the recipe. This way you can use what you need and save the rest for future cooking endeavors.
Let’s dive into the details!
Prime Rib Dry Rub Ingredients:
- Sea Salt or Kosher Salt
- Garlic Powder
- Onion Powder
- Paprika
- Brown Sugar
- Dried Oregano
- Black Pepper
This combination of ingredients yields savory incredible flavors with the tiniest kick of sweetness to complete the flavor profile. I truly think it is the best prime rib rub recipe!
Recipe Customizations:
- For a kick of spice, add your desired amount of red pepper flakes or cayenne pepper.
- Omit the sugar if you aren’t into it, or swap it for coconut sugar for an unrefined option.
- If you love the flavor of herbs, finely chop some fresh rosemary (or use dried rosemary) and add it into the blend.
How to Make Prime Rib Dry Rub:
Simply add all of the ingredients for the dry rub to a small bowl or a jar. Stir or shake well until all of the ingredients are evenly distributed.
Remove the prime rib from its packaging and pat off any excess moisture with paper towels.
Sprinkle dry rub all over the entire roast generously. Be sure to get the sides and the bottom too and pat the seasoning into the meat as you go in order to achieve a delicious crust.
If you have any leftover seasoning, save the remaining mixture in a jar to use as a dry rub for steak or chicken. Use your favorite cooking method for preparing the roast, or see my instructions below.
How to Cook Prime Rib
Transfer your seasoned standing rib roast to a roasting rack inside of a roasting pan. If it hasn’t already come close to room temperature, allow it to sit on the counter with the dry rib on for 30 minutes to 1 hour.
Bake prime rib in the oven at 500 degrees Fahrenheit for 5 minutes per pound (for a 5-pound prime rib, this takes 25 minutes). The purpose of this step is to get a good crust for crispy fat.
Open the oven door to let out some of the heat and change your oven temperature to 300 degrees Fahrenheit. Continue baking until the internal temperature reaches 120 to 125 degrees F for rare, 130 to 135 degrees F for medium-rare, or 138 to 140 degrees F for medium.
A 5-pound prime rib takes just under two hours of baking for medium-rare prime rib. The greatest trick for perfectly cooked prime rib is getting the final internal temperature right.
Be sure to spot check for temperature near the end of the cooking process.
Remove the prime rib from the oven and let the meat rest for 20 minutes before slicing and serving.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Looking for condiments and side dishes to serve with prime rib? Here are my top picks.
Serving Suggestions for Prime Rib
- Garlic Compound Butter
- Caramelized Onions and Mushrooms
- Italian Salad
- Gluten Free Cornbread
- Buttermilk Mashed Potatoes
Frequently Asked Questions:
Yes! If you have followed my site for some time, you know I am all about dry brining large roasts 24 hours ahead of time. Rather than just using plain salt, you can easily use a dry rub to dry brine a prime rib (or any large roast).
To do so, simply cover the whole prime rib in the dry rub (make sure to get the sides and bottom) and refrigerate in a roasting pan in the refrigerator overnight (ideally 24 hours).
Bring the prime rib out of the refrigerator 1 hour before cooking in order to bring it closer to room temperature. If you’d like, you can sprinkle the roast with more dry rub if it seems like it needs it.
You can, but it isn’t necessary. If you enjoy making a seasoning slurry using oil, you most definitely can!
To do so, use a 1:1 ratio of oil to seasoning. I recommend using avocado oil instead of olive oil because avocado oil withstands high temperatures much better.
My personal bias is that it all starts with a great cut of meat. I recommend buying prime cuts for the perfect results, as other beef cuts won’t turn out as flavorful, rich, and tender. This way, the meat’s natural flavor does most of the talking and the seasoning is there just to create a flavorful crust.
If you own a smoker with pure wood pellets, I find a slow-smoked prime rib roast to be absolutely divine. Otherwise, the oven works great too.
Yes! Whether you’re cooking a bone-in prime rib roast, or a boneless prime rib roast, this easy seasoning blend is the perfect way to maximize the flavor of your meat.
And that’s it! Keep this versatile spice blend on file for preparing a prime rib for special occasions, especially during the holiday season! It results in flavorful meat every single time!
Enjoy this easy dry rub recipe on all your favorite cuts of meat!
Prime Rib Dry Rub
Ingredients
- 1 Tbsp sea salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1 Tbsp dried oregano
- 2 Tbsp brown sugar*
- 1 tsp black pepper
Instructions
- Simply add all of the ingredients for the dry rub to a small bowl or a jar. Stir or shake well until all of the ingredients are evenly distributed.
- Remove the prime rib from its packaging and pat off any excess moisture with paper towels.
- Sprinkle dry rub all over the entire roast generously. Be sure to get the sides and the bottom too and pat the seasoning into the meat as you go in order to achieve a delicious crust. If you have any leftover seasoning, save the remaining mixture in a jar to use as a dry rub for steak or chicken. Use your favorite cooking method for preparing the roast, or see my roasting instructions above.
Using the dry rub on Christmas Day. I have an 8 lb boneless sirloin roast. Can I use the same cooking method?
Hi Anne! I’m happy to hear you’re using the dry rub on your sirloin roast! I think it will be delicious! I haven’t tested the recipe on a sirloin roast, so I’m not sure how it would turn out. If it were me, I would google instructions on how to roast sirloin 🙂 I hope you enjoy it and that you have a marvelous Christmas and New Year!