Rib Roast Seasoning: Our Best Prime Rib Rub Recipe

Follow these simple steps to create your own prime rib roast seasoning mix!

I hesitate to say that rib roast is the best way to eat beef ever, because everything is a matter of preference and opinion, right?

Right?

Anyway, it’s the best. And making your own rib roast seasoning can make it even better.

There’s a reason that ribeye is a favorite steak among meat lovers! It’s tender, juicy, and flavorful.

While I only get to indulge in prime rib on special occasions, it’s certainly something I look forward to just as much as, if not more than, the gifts under the tree. Prime rib has been part of our family’s Christmas dinner menu for several years, and many people associate it with the holiday season.

(I also recommend scouting out the “Prime Rib Special” night at your local fine dining establishment for a fancy dinner out, because the only thing better than making the perfect prime rib is eating one that someone else cleans up after — but I digress.)

Prime rib roast is delicious, and one secret to the flavor and texture you know and love is the seasoning, which we will help break down for you!

Should I Season Rib Roast?

You absolutely want to season your rib roast.

Seasoning is a simple way to flavor your prime rib.

I recommend salting the rib the night before, but at a minimum, you will want to do it at least 45 minutes before you begin cooking. 

My personal bare minimum suggestion is double this time, at 1 ½ hours.

Different recipes may call for different salting times, but in general, you want to hit that sweet spot where the meat’s surface is dried out. This drier exterior helps create a crisp crust that perfectly contrasts the tender, juicy meat inside.

The salt also acts as a tenderizer, breaking down myosin. Myosin is a protein that forms the contractile filaments of muscle cells and is involved in motion in other types of cells. 

Too much science for you? All you really need to know is that dissolving these meat proteins will loosen the structure of the meat and allow the juices to be reabsorbed into the meat. Nice.

Don’t rinse the salt off the meat! In fact, don’t rinse any meat, ever. You risk splashing bacteria from uncooked food around that can make you and others really sick.

To salt your rib roast, generously coat the entire roast with kosher salt, making sure to coat all sides. Then, cover and return the roast to the refrigerator to set overnight. 

If you plan to cook the roast that same day, leave it on the counter at room temperature for at least an hour but no more than two. (Longer than that is a health risk.)

At the bare minimum, you want to season your rib roast with kosher salt and coarse pepper.

But we’re obviously here for much more than that!

I can sense you asking: What IS a good rub for a prime rib?

Well, here’s…

Our Flavorful, Favorite Prime Rib Roast Seasoning Mix

You know you can trust us with recipes for the perfect spicy seasoning rub, my favorite Cajun blackened seasoning for fish, and Creole seasoning, so it’s not really a leap of faith to trust our prime rib roast seasoning mix as well!

This is a recipe that even beginners can use to make a perfect prime rib roast that will taste like you’ve been a top chef for years!

Rib Roast Seasoning Ingredients

Making your own homemade seasoning blends is ultimately a matter of personal preference. But we suggest you start your spice mix with these simple ingredients.

Next time if you want to get more creative, you can experiment with adding brown sugar, a pinch of chili powder, or fresh herbs (such as garlic cloves or fresh thyme) to your homemade prime rib seasoning.

• ¼ Cup ground black pepper (coarse for added texture)

• ½ Cup kosher salt

• ¼ Cup garlic powder

• 2 Tbsp paprika

• ½ Cup onion powder

• 2 Tbsp seasoning salt

• 1 Tbsp celery salt

• 1 Tbsp dried rosemary

• 1 tsp dried thyme

I grew up with my mother using Lawry’s, and that’s what our editor swears by. But my current favorite seasoned salt that I use on everything is Jane’s Krazy Mixed Salt. Use whatever seasoned salt you most prefer for your dry rub, as they are all unique!

You can also add some additional flavor to your prime cut of beef by cooking it in herb butter in a cast iron skillet.

Seasoning Instructions

The first step is to combine all ingredients in a small bowl, stirring well until they become uniform.

Rub ½ cup of seasoning mix per 10 lbs of meat. You can work in the seasoning using olive oil for a neutral taste, or soy sauce to make it more flavorful.

Add seasoning until you have the desired amount, making sure to coat all sides of the roast.

Place the mixture in a large dish covered in plastic wrap in the refrigerator and allow it to soak for at least 24 hours before cooking.

Tips for Making the Perfect Prime Rib Roast

Many people ask, “What is the secret to the best prime rib?” There isn’t one specific secret.

The fact is that many components go into making a perfect prime rib roast, and we’re going to share the tips that we think will give you the best results every time.

1. Start with the best meat!

Choose the most marbled prime cut that fits your budget to get the most flavor and moisture.

2. Buy bone-in beef.

Bones have a higher thermal resistance than meat, meaning the meat surrounding the intact bones will cook slower than the rest of the roast. This means an extra-tender, juicy roast. Remove the bones and tie them back to the roast if you prefer a boneless prime rib. A butcher can also do this if you’d like.

3. Remove the meat from the oven at an internal temperature of 105 degrees F.

The meat will continue to cook while resting, for a final temperature of 120°F (rare). For medium-rare, remove from oven between 115 and 120°F (125 to 130°F after resting), or remove at 125 to 130°F for medium (final temp of 135 to 140°F after resting).

You can also cook it well-done, I guess. If you’re in the mood to lose your dignity. (Okay, that’s harsh, but… please consider aiming for rarer meat for the best flavor!)

For whatever temperature you wish to cook it at, you can see our guide for prime rib temperatures. But always make sure to factor in resting!

4. On that note: let it rest.

This will improve juiciness and texture.

5. Use an instant-read meat thermometer.

This will give you the most accurate reading.

6. Cook at 500°F for 5 minutes per pound of meat.

Then shut off the oven and allow the roast to sit for 3 hours. Do not open the oven door.

7. Alternatively, start out hot at 450°F for 15 minutes.

Then drop the roast down to 325-350 for the remainder of the cooking time. On average, you will cook a roast for 35-45 minutes per pound for a medium-rare roast.

8. You can also roast in reverse.

Many people prefer this approach. For this, you will want to cook the meat slowly at first and then apply the higher temperatures at the end.

If you want detailed instructions for cooking times and how to cook the best prime rib recipe, we’ve got you covered.

9. Do not place your prime rib roast in a glass dish.

This is due to hot cooking temperatures. (We’ve covered all the basics of using glass in an oven) Use a roasting pan.

10. Low and slow is key, so do not rush it.

Turning up the temperature to hurry the roast along will ruin all of the meat's qualities, so treat it like the delicate, expensive cut that it is and follow the directions! This low-and-slow method is how restaurants make such tender prime ribs.

11. Purchase the right amount of meat for your guest list.

We have compiled a handy guide for estimating the exact amount of roast you’ll need. If you’re also serving some children or pickier eaters, you can supplement the rib roast with a different cut and make a pot roast.

Making a second roast using a less expensive cut of meat will help reduce the overall cost of your holiday dinner by providing an alternative for people who do not strongly prefer higher-end meats.

Rib roast is a true delicacy when cooked properly, which we hope we’ve helped you achieve! Do you have a tried-and-true method that we didn’t highlight? Share it with us!