Spiced Rubbed Prime Rib Recipe

Bring to room temperature

Remove the prime rib from the refrigerator 2 hours before cooking. Pat dry thoroughly with paper towels. If roast is not tied, tie every 1–2 inches with kitchen twine to ensure even cooking.

Prepare the rub

In a small bowl combine kosher salt, freshly ground black pepper, smoked paprika, ground cumin, ground coriander, garlic powder, and onion powder. Stir in the olive oil to form a paste.

Apply rub

Rub the oil-spice mixture all over the surface of the roast, pressing it into any crevices. Make sure the rub covers the top and sides evenly. Let rest for 30 minutes at room temperature to allow flavors to adhere.

Roasting - low and slow then sear

Preheat oven to 275°F (135°C). Place the roast on a wire rack set in a roasting pan, fat side up. Insert a probe thermometer into the thickest part of the central eye, not touching bone. Roast at 275°F until the internal temperature reaches 115°F for rare, 125°F for medium-rare, or 135°F for medium (this will take approximately 20–25 minutes per pound; for a 6 lb roast plan ~2–2.5 hours to reach 125°F).

High-heat sear

Once the roast reaches your target internal temperature for pulling before carryover (e.g., 125°F for medium-rare), increase oven temperature to 500°F (260°C) or transfer roast to a 500°F oven. Roast 8–12 minutes until the exterior is deeply browned and crusted. Alternatively sear in a very hot skillet with 1 tbs oil for 2–3 minutes per side before finishing in the oven.

Rest

Remove roast from oven and tent loosely with foil. Let rest 20–30 minutes; internal temperature will rise about 5–10°F during rest. During resting, melt the butter and brush lightly over the crust for added sheen if desired.

Carve

Transfer to a cutting board and use a sharp slicing knife to cut between the ribs to make individual servings or slice against the grain into 1/2-inch thick slices. Serve with chimichurri and horseradish cream on the side, and optional au jus.

While the roast is cooking or resting, combine prepared horseradish, sour cream, mayonnaise, lemon juice, and Dijon mustard in a bowl. Whisk until smooth and homogenous.

Season with fine sea salt and freshly ground black pepper. Taste and adjust: add more horseradish for heat, more lemon for brightness, or a touch more mayonnaise/sour cream for creaminess.

Fold in finely chopped chives. Chill covered in the refrigerator for at least 20 minutes to let flavors meld. Bring to cool room temperature before serving alongside sliced prime rib.

Finely chop parsley, cilantro (if using), and oregano leaves by hand or pulse briefly in a food processor—avoid pureeing; you want a coarse, bright texture.

In a bowl combine the chopped herbs with minced garlic, red wine vinegar, red pepper flakes, coarse salt, freshly ground black pepper and lemon zest. Stir well.

Slowly whisk in extra-virgin olive oil until emulsified. Taste and adjust seasoning—add more salt, vinegar, or red pepper flakes to preference.

Let chimichurri sit at room temperature for at least 20–30 minutes before serving to allow flavors to meld. It can be made several hours in advance and refrigerated; bring back to room temperature before serving.

If using pan drippings or au jus, strain and warm gently. Slice the rested prime rib and serve topped or accompanied by chimichurri and a dollop of horseradish cream. Pass au jus at the table.

Leftovers: Store sliced beef with a little au jus in an airtight container in the refrigerator for up to 3 days. Chimichurri and horseradish cream keep separately for 4–5 days.