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:
- 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.
- At home, pat your roast dry. Brush lightly with an Extra Virgin Olive Oil, then coat liberally with the Prime Rib Rub.
- Wrap the seasoned roast in plastic wrap and place in the refrigerator overnight.
- 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).
- 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.
- 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.
- 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.