Oven-Roasted Prime Rib with Dry Rib Rub

This recipe is just too good to not share. I only make prime rib once a year, and there is some pressure with that, considering it's an expensive cut of meat, and if you mess it up, that's a lot of wasted money and disappointed eaters.

The Dry Rib Rub

Makes more than you need, so you'll keep the remaining rub for a future roast. It's great on pork, chicken, and beef.

1/3 cup kosher salt

3 tablespoons dry mustard

4 teaspoons coarsely ground 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 ground coriander

2 teaspoons celery seeds


For the Roast:

1 tablespoon olive oil

1 4-6 pound (or whatever pound you want, you'll just adjust the time needed to cook) beef rib roast (bone-in or boneless), or 4-6 pound pork loin center rib roast (just loosen the backbone)


Directions: 

1. Make the dry rub, set aside 1/4 cup. Transfer the remainder to a jar or plastic bag. Seal; store in a cool, dry place up to 3 months. Stir or shake to use.

2. Score the meat. Make six 1/2-inch-wide knife slits 1-inch deep into the fat side so the seasoning penetrates the meat. 

3. Rub oil over the meat. Sprinkle 1/4 cup dry rub evenly over the meat; rub it in with your fingers. At this point, if you aren't going to roast it right away, you can cover the meat loosely with plastic wrap and chill for up to 24 hours before roasting.

4. Place the meat, fat side up, in a roasting pan. Insert an oven-going meat thermometer (this is critical). You are not going to time your roast; you are going to roast it based on temperature.

5. Roast beef in a 350-degree oven for about 2 hours, but it might take longer or less time. You are going to roast it to 125 with the thermometer probe in the center of the roast, and then you are going to pull it. If you want your roast medium-rare, pull it when it hits 125. If you want it more medium throughout and medium-well on the ends, you roast to 135, and then pull it for medium. Roast the pork at 325 degrees for about 2 hours, and when it reaches 150 degrees, you will pull it. This is for pork only. 

6. Transfer to a cutting board. Cover with foil and let it rest for 15-20 minutes before carving.

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