Food Beef Oven-Roasted Prime Rib with Dry Rib Rub 4.0 (4) 3 Reviews When life calls for a celebration, prime rib comes to the rescue. The homemade spice rub is delicious on the beef in this elegant entree, but it also complements more affordable cuts of beef, or even pork or chicken. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Updated on December 6, 2023 Print Share Prep Time: 15 mins Roast Time: 1 hr 45 mins Stand Time: 15 mins Total Time: 2 hrs 15 mins Servings: 12 Jump to Nutrition Facts Ingredients ⅓ cup kosher salt 3 tablespoons dry mustard 4 teaspoons coarsely ground black pepper 1 tablespoon granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder 1 tablespoon onion powder 2 teaspoons dried thyme, crushed 2 teaspoons dried oregano, crushed 2 teaspoons ground coriander 2 teaspoons celery seeds 1 tablespoon olive oil 1 4-6 pound beef rib roast Directions In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.) Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1x1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn't touch the bones. Roast beef in a 350° oven for 1-3/4 to 2-1/4 hours for medium-rare (135°) or 2-1/4 to 2-3/4 hours for medium (150°). Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.) *Make-Ahead Tip At this point, you can cover the meat loosely with plastic wrap and chill up to 24 hours before roasting. Print Nutrition Facts (per serving) 318 Calories 21g Fat 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 318 % Daily Value * Total Fat 21g 27% Saturated Fat 9g 45% Cholesterol 88mg 29% Sodium 934mg 41% Protein 30g Calcium 20mg 2% Iron 3mg 18% Potassium 448mg 10%