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Test Kitchen Approved

Pepper-Crusted Prime Rib Roast

Recipe By Adapted from Food & Wine

Prep Time

10 Minutes

Cooking Time

3 Hours

Recipe By Adapted from Food & Wine

We gave a little barbecue inspiration to this easy oven-roasted prime rib. Smoky black pepper, flavorful Flat Irons Prime Rib Rub, and Worcestershire-inspired Black Dip Barbecue Sauce form the base of a seasoning paste that's rubbed all over the meat. Our unique 'Cue Glue helps the seasoning stick and form an amazing crust while the prime rib roasts.

Recipe Notes

*Savory's 'Cue Glue helps seasoning stick to your protein and creates a tender yet chewy bark. If you omit the ‘Cue Glue, add 1/4 cup yellow mustard or Dijon mustard to the seasoning mixture instead.

Ingredients

1 (9 to 10 lb.) bone-in prime rib roast

2 Tbsp. Kosher Salt



2 Tbsp. flour

5 cloves garlic, minced

½ cups Black Dip Barbecue Sauce, divided



Savory Spice ingredients in this recipe

  • 'Cue Glue

    Makes your spices stick for that extra kick! Only available from Savory Spice, 'Cue Glue locks moisture into your grilled meats and cooks off, maxi...

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  • Whiskey Barrel Smoked Black Pepper

    These cracked peppercorns are slow smoked in-house at our warehouse in Denver, Colorado using oak staves from whiskey barrels for a pleasing, smoky...

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  • Reduced Sodium Beef Style Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well bef...

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  • Flat Irons Prime Rib Rub

    The Flat Irons are sandstone rock formations that frame the surrounding foothills of Boulder, Colorado and are one of the natural beauties that mak...

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Directions

Rub the roast all over with salt and let sit at room temperature for 1 hour. Preheat oven to 400 degrees. Mix Flat Irons, pepper, flour, garlic, and 1/4 cup Black Dip together in a small bowl; it will be the consistency of a thick paste. (Tip: Leave the pepper cracked for a bigger pepper bite, or use a spice grinder to grind the pepper into a coarse texture if you want it to blend into the seasoning mixture more.) Brush the roast all over with ‘Cue Glue then rub it all over with the seasoning paste. Set the roast fat side up on a rack in a roasting pan. Add 2 cups of the broth to the roasting pan and roast for 30 min. or until the outside of the roast is well browned. Reduce heat to 350 degrees, add 2 more cups of broth, and roast for 2 to 3 hours until the internal temperature of the roast reaches 115 degrees. Halfway through roasting, add the remaining 2 cups of broth to the roasting pan. If the roast is starting to blacken, tent it loosely with foil. Remove roast from oven and let it rest for at least 30 min. or until the internal temperature reaches 125 degrees for medium rare. Meanwhile, pour the juices from the roasting pan into a small saucepan and bring to a simmer. Add remaining 1/4 cup Black Dip and simmer for about 10 min., skimming off any fat. Serve carved roast with the pan jus on the side.