Oregon Beef Prime Rib Roast With Wet Herb Rub

      Oregon Beef Prime Rib Roast With Wet Herb Rub


      • 10 pound Oregon Beef Rib Roast, Bone-in

      • 3 tablespoons kosher salt

      • 1 teaspoon alder smoked salt (optional)

      • 2 cloves fresh garlic, chopped

      • 1 tablespoon, black pepper

      • 2 tablespoons, rosemary leaves

      • 4 tablespoons olive oil

      • 2 carrots, cut into 2 inch lengths

      • 2 stalks celery, cut into 3 inch lengths

      • 2 onions, cut into eighths


      1. Pre-heat oven to 425 degrees.

      2. Place carrots, celery and onions in bottom of roasting pan.

      3. Make web rub by combining garlic, rosemary and olive oil.

      4. Season rib roast by applying wet rub. Sprinkle salts and pepper on top of roast.

      5. Place rib roast on vegetables and place in oven for 20-40 min. or until browned.

      6. Reduce heat to 325 and roast for 2 hours or until internal temperature of 120 degrees is reached.

      7. Remove rib roast from pan and tent roast with foil for 20-30 min. before carving.

      For Au Jus:
      Add 2 cups beef stock and 3/4 cup red wine to roast pan drippings. Bring to a boil, strain and skim fat. Add 2 tbsp. unsalted butter and season to taste.

      You may subsitute your favorite dry rub for the wet rub.