Spotlight Spice: Prime Rib Rub

Today is National Prime Rib Day so, naturally, we’re shining the spotlight on our Prime Rib Rub. Our rub is a savory blend of salt, pepper, garlic, onion, shallots, rosemary, and our secret ingredient – bourbon! It’s a customer favorite.

To prepare a prime rib using the rub, you’ll want to plan a day or two in advance. Here’s the method we like to use:

1. Select a roast. We try to choose a prime rib roast with a fair amount of marbling and always chose bone-in. We usually aim for around 1 lb. per person.
2. At home, pat your roast dry. Brush lightly with an Extra Virgin Olive Oil, then coat liberally with the Prime Rib Rub.
3. Wrap the seasoned roast in plastic wrap and place in the refrigerator overnight.
4. A few hours before you plan to start cooking the prime rib, remove it from the refrigerator, unwrap it, and allow it to warm to near room temperature (2-3 hours for a medium sized roast).
5. Preheat your oven to 450°F. Once the oven reaches temperature, place the roast in a roasting pan, rib side down, on the center rack and cook for 30 minutes.
6. After 30 minutes, reduce the oven temperature to 325°F and allow the roast to cook until it reaches your desired level of doneness (aim for about 115°F for rare, 120°F for medium-rare, or 130°F for medium*). Plan on a cook time of around 20-25 minutes per pound for medium-rare.
7. Once the roast is cooked through, remove it from the oven. Transfer to a wooden cutting board and cover loosely with tinfoil. Allow the roast to rest for 20 minutes before slicing and serving.

* Yes, the USDA recommends a minimum temperature of 145°F for beef as the safe minimum internal temperature, so choose your own adventure based on how much of a risk-taker you are. Be aware that cooking a prime rib roast to an internal temperature of 145°F will result in a well-done roast which is brown all the way through – no pink – which isn’t our jam.

Like most of our products, our Prime Rib Rub isn’t just a one trick pony. Try it for seasoning pot roast, meatloaf, venison and elk, and even your hamburger meat.