Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Prime Rib With Texas Dry Rub Recipe
    Lost? Site Map

    Prime Rib With Texas Dry Rub

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    ratherbeswimmin''s Note:

    The Art of the Grill

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    • 1 (10 -12 lb) boneless prime rib roast


    1. 1
      To make the rub: In a large saute pan over med-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2-3 minutes.
    2. 2
      Transfer mixture to a mortar or coffee grinder; add in salt, brown sugar, garlic salt, and cayenne; grind the mixture coarsely.
    3. 3
      Trim nearly all of the fat from the prime rib.
    4. 4
      Evenly spread the rub all over the prime rib.
    5. 5
      Cover with plastic wrap and refrigerate for at least 3 hours and as long as 12 hours.
    6. 6
      Grill the prime rib, fat side up, INDIRECTLY over medium heat for about 2 ½ hours.
    7. 7
      Remove the prime rib when it reaches the desired doneness (use an internal thermometer, if desired).
    8. 8
      Loosely cover the prime rib with foil and allow it to rest for 30 minutes before slicing (internal temperature will rise 5-10 degrees).
    9. 9
      Cut into slices ½ to 1 inch thick; serve warm.

    Browse Our Top Roast Beef Recipes

    Ratings & Reviews:

    • on February 22, 2007


      I had a rib roast defrosted this morning, so I tried this for our big mid-day meal.It's The Best rub I've ever used for Prime Rib! I will make another batch and keep it in the freezer for other meats! Next time I'll let it sit in the frig over night. I just couldn't wait this time! Thank you SO much!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Prime Rib With Texas Dry Rub

    Serving Size: 1 (311 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 1402.1
    Calories from Fat 1126
    Total Fat 125.1 g
    Saturated Fat 51.9 g
    Cholesterol 275.9 mg
    Sodium 1378.9 mg
    Total Carbohydrate 4.7 g
    Dietary Fiber 1.3 g
    Sugars 2.5 g
    Protein 60.9 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites