How to Season a Prime Rib Roast for the Holidays

A holiday prime rib needs only a few things done well: the right roast, enough seasoning, enough time for the salt to work, and a thermometer. This guide covers how big a roast to buy, how much rub to use and when, two reliable roasting methods (classic sear-first and reverse sear), a timing chart, doneness temperatures, carving, sauces and leftovers. It uses Savu Birra Prime Rib Rub Seasoning, a blend of sea salt, smoked paprika, garlic, onion, black pepper and ancho chile, to build a savory, deeply browned crust.

Choosing your roast

• Bone-in or boneless? Bone-in (a "standing rib roast") cooks a little more gently, looks dramatic and gives you bones for snacking or stock. Boneless is easier to carve. Both work with this method.
• How much to buy: plan on about 1 pound bone-in, or 3/4 pound boneless, per guest. Each rib bone feeds about 2 people.
• Which end: the "first cut" or small end (ribs 10 to 12) is leaner with a bigger eye; the chuck end has more marbling and fat.
• Grade: Prime has the most marbling and is the most forgiving; Choice is excellent and more affordable.

How much rub to use on prime rib

Start with about 1 tablespoon of rub per 2 pounds of roast. A 3-bone roast of about 6 to 7 pounds takes roughly 3 to 3 1/2 tablespoons. The blend already contains sea salt, so skip extra salt at first. Pat the roast dry, rub a thin film of oil over the surface, then press the seasoning evenly over the top, sides and ends.

When to season: the day before

For the best crust, season the roast 12 to 24 hours ahead. Set it on a rack over a tray and refrigerate uncovered. The salt seasons deeper into the meat, and the dry surface browns better in the oven. If you're short on time, season at least 1 hour before roasting and let the roast sit at room temperature for no more than 2 hours.

Method 1: classic sear-first roast

1. Heat the oven to 450°F. Place the seasoned roast bone side down in a roasting pan.
2. Roast for 15 minutes to start the crust, then lower the oven to 325°F.
3. Continue roasting, checking the center with an instant-read or leave-in thermometer. Begin checking early, because roast size and shape change the timing.
4. Remove the roast when it is about 5 to 10°F below your target, since the temperature keeps rising while it rests.
5. Rest, loosely tented with foil, for 20 to 30 minutes before carving.

Method 2: reverse sear for edge-to-edge pink

Many cooks prefer this method because it gives an even color from edge to center and a built-in buffer for timing.

1. Heat the oven to 225 to 250°F. Roast the seasoned roast on a rack until the center is about 10°F below your target. This can take 3 1/2 to 5 hours for a 3-bone roast, so use a leave-in probe.
2. Take it out and tent it with foil. It can rest 30 minutes to an hour.
3. Heat the oven to 500°F. Just before serving, return the roast for 8 to 12 minutes until the crust is deeply browned.
4. Carve right away; no second rest is needed.

Approximate timing (classic method at 325°F, after the initial sear)

These are estimates. Your thermometer is the real guide.

Doneness temperatures

Measure in the thickest part, away from the bone. Many cooks serve prime rib at medium-rare, around 130°F after resting, which means pulling it around 120 to 125°F. The USDA recommends cooking whole cuts of beef to at least 145°F with a 3-minute rest; see FoodSafety.gov safe minimum internal temperatures and our internal temperature guide.

How to carve

1. Stand the roast on its end and cut along the curve of the bones to remove them in one piece.
2. Turn the boneless roast cut side down and slice across the grain, about 1/2 to 3/4 inch thick.
3. Slice the bones apart and serve them on the side; they're the cook's treat.

Finishing touches

• Pan juices (au jus): Skim the fat, add 1 cup of beef broth to the pan, scrape up the browned bits and simmer until slightly reduced. Taste before salting; the rub adds salt to the drippings.
• Horseradish cream: Stir 3 tablespoons prepared horseradish into 1 cup sour cream with a pinch of black pepper. Chill until serving.
• A finishing pinch: A small sprinkle of Hickory Smoked Sea Salt or Coarse Ground Black Pepper on sliced beef adds texture and a hint of smoke.

Leftovers

Refrigerate sliced beef within 2 hours and use within 3 to 4 days. Reheat gently, covered, in a 250°F oven with a splash of jus, or slice thin and serve cold in sandwiches with horseradish cream. Leftover prime rib also makes excellent steak and eggs, hash and French dip sandwiches.

Common questions

Can I use this rub on other roasts?

Yes. It works on beef tenderloin, ribeye steaks and sirloin roasts. For a more herb-forward crust, try Rustic Steak Rub, which adds thyme and oregano.

Should I add garlic or herbs?

The rub already includes garlic and onion. If you like, add fresh rosemary or thyme to the pan while roasting rather than to the crust, where small herb pieces can scorch at high heat.

Should I cover prime rib while roasting?

No. Roast it uncovered so the crust browns. Tent it loosely with foil only while it rests.

Is prime rib the same as ribeye?

They're the same cut. A prime rib is the whole roast; a ribeye is a steak cut from it.

What sides go with prime rib?

Roasted potatoes and vegetables are classic. Toss them with Roasted Veggie Seasoning, which has no salt or sugar, so it won't compete with the beef. See our holiday side dish guide for more.

Explore more from Savu Birra

Browse our steak and beef seasoning blends, read the Beef, Steak, Game, and All-Purpose Meat Seasoning Guide, or find a gift in our Spice Gift Guide.