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PS Prime Rib Roast

Main Course

Begin by selecting a beautiful prime rib roast from your local meat market, rub with our flavorsome blend of herbs and seasonings, and heat to tender perfection. Serve with a smooth red wine such as Bordeaux or Merlot, or pair with a nice ale or Porter. 


1/3 Cup Kosher Salt
3 Tbsp Dry Mustard                               
4 tsp Coarsely Ground Black Pepper
1 Tbsp Granulated Garlic
1 Tbsp Onion Powder
2 tsp Thyme, Crushed
2 tsp Celery Seeds
1 Tbsp  Prime Rib Rub
1½ Tbsp Olive Oil
1 4-6 Lb. Beef Rib Roast


1) Preheat oven to 350°.

2) In small bowl, combine the first 8 dry seasonings; setting aside ¼ Cup. 

3) Rub olive oil over meat and sprinkle ¼ Cup of the spice mixture evenly over the meat. Be sure to firmly rub seasonings into the meat with your fingers. 

4) Make six 1 X 1 2-inch knife slits into the fat side of the meat allowing the seasonings to penetrate into it. 

5) Place meat, fat side up, in a large roasting pan. Insert an oven-safe meat thermometer into the center of the roast being sure that it does not touch bone

6) Roast for 1½ to 2 ½ hours for medium-rare; about 135°. For a medium roast, cook for 2 hours and 45 minutes or until thermometer reads 150°. Note: Keep in mind that the meat temperature will rise 5° to 10° while standing. 

7) Once meat is cooked to your preference, transfer to a cutting board, cover with foil and let stand 15 minutes before cutting. Tent the meat loosely with foil and rest the meat for at least 30 minutes before serving. 


3 Hours Serves 6 Ingredients: 1/3 Cup Kosher Salt, 3 Tbsp Dry Mustard, 4 tsp Black Pepper, Coarsely Ground, 1 Tbsp Granulated Garlic, 1 Tbsp Onion Powder, 2 tsp Thyme, Crushed, 2 tsp Celery Seeds, 1 Tbsp Prime Rib Rub, 1 1/2 Tbsp Olive Oil, 1 4 to 6 Lb. Beef Rib Roast

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