Prime Rib with Texas Dry Rub
Transform your dinner table into a steakhouse-worthy feast with this Prime Rib with Texas Dry Rub recipe, a perfect showcase of bold, smoky flavors and tender, juicy meat. This mouthwatering centerpiece features a bone-in prime rib roast generously crusted with a homemade Texas dry rub—a blend of smoked paprika, garlic powder, cayenne pepper, and fragrant herbs like oregano and thyme. The seasoning, combined with a golden-brown crust achieved through high-heat roasting, elevates the natural richness of the beef. With simple preparation and a hands-off roasting method, this recipe ensures perfectly cooked results every time, whether you prefer rare or medium. Serve it up with your favorite sides for an unforgettable meal that’s ideal for holidays, special occasions, or whenever you’re craving a touch of Lone Star State flair.
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Recipe Information
Ingredients
- 8 lb Prime rib roast (bone-in, 4-bone rack)
- 2 tbsp Kosher salt
- 1 tbsp Black pepper (coarsely ground)
- 2 tsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Cayenne pepper
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 2 tbsp Olive oil
Instructions
Remove the prime rib from the refrigerator at least 1 hour before cooking to bring it to room temperature. This ensures more even cooking.
Preheat your oven to 450°F (232°C). Place a roasting rack inside a large roasting pan and set aside.
In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and dried thyme. Mix well to create the Texas dry rub.
Pat the prime rib roast dry with paper towels. Rub olive oil all over the surface of the roast to help the dry rub adhere.
Generously coat the entire roast with the Texas dry rub, pressing it into the meat to create a flavorful crust.
Place the seasoned prime rib onto the prepared roasting rack with the fat cap facing up. Insert a meat thermometer into the thickest part of the roast, avoiding bone.
Roast the prime rib in the preheated oven at 450°F (232°C) for 20 minutes to create a golden-brown crust.
Reduce the oven temperature to 325°F (163°C) and continue cooking until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This should take approximately 1.5–2 hours depending on the size of the roast.
Once the desired internal temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 20 minutes to let the juices redistribute.
Carve the roast into thick slices, ensuring each portion gets a bit of the flavorful crust. Serve immediately alongside your favorite sides.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
