On line I see various options for cooking the thing. I have a good quality dry rub from my butcher, how many hours or days before cooking would you apply it?

Thanks, I know there's a bunch of you good at this stuff. This is my first ever attempt with a ribeye roast. Being that it is a USDA Choice what temp and how long for a 9.5 lb roast?

If your making prime rib i put the dry rub(which is lawrys seasoning)the night before and cover depending on how well you want it done in usually set the oven at 250 and roughly around 6 hours use a meat thermometer to let you know the internal temp.if you have people that like it more done i would just slice it off and put in a electric frying pan with some aujus juice to get it more well done your end pieces will be more done then the center cuts.good luck.

If im cooking prime rib theres going to be some wood smoke involved

Thanks. This one will be in the oven.

I brown all 4 sides in cast iron before putting the roast in the oven. I save the drippings and bones to make beef barley mushroom soup.

24 hours before I season, good bit of salt included, then into the fridge uncovered. Uncovered to let the surface dry well, put it on a bakers rack over a pan to catch any drippings. The dry surface will brown up better in the oven. Drippings could be used in a gravy or sauce, cooked of course.

BTW, I also do this with turkey if dry brining.

Thanks Warrior, I'll try that. Any notion on temps and time?

Put rub on 2 days prior to cooking...leave in fridge uncovered.

Pre heat oven to 225

Cook meat until an internal temp of 130 is reached in the center..

And don't take temp near a bone.

Take meat out of over ..let rest for 15 minutes.

Heat oven to 500 degrees...and put meat back in to

Brown it up ..about 15 minutes or untill the smoke alarms go off.

Remove and slice.

This method has nevah failed me...in 25 years

Center will be medium rare ...the ends will be medium

Prime rib is the only piece of beef I don't want grilled or smoked.

A good cut of prime rib should require nothing besides Salt & Pepper. And much more than you’d expect. Turn it white, then black and it is ready to go. I am not a believer in seasoning long before cooking as salt will draw the needed moisture from out of the meat as it penetrates. The two finest prime joints the Midwest both run a high oven temp 450-500 and crust the prime, pull at around 115 and rest it til at desired middle temp125-135…. Lots of ways to skin a cat, this is the most fail safe I’ve ever found.. if the meat is good, no need to cover the taste with other stuff. Don’t forget the au jus!!!!!

I followed Nessmucks directions on my last one, and was very happy with how it turned out.

This particular roast is not "prime" it's USDA Choice, so it doesn't have the marbling of a prime.

And thanks for all the suggestions. Going to mull them over and make a plan.

Most all prime rib comes from choice cuts the prime cuts go to high end restaurants where they sell for pretty good chunk of change.

Lots of ways, temps, rubs...you could dry brine...just salt for 12-24 hours uncovered in the fridge, then your rub, put it on a rack in a pan and let it ride at whatever temp you like, but pull at about 115- 120 and rest...pretty hard to mess it up as long as you don't overcook it., remember your resting temp will rise around 20 degrees or a tad more

Use kosher salt for the rub.

I’m with Nessmuck on this, no matter the rub have a good thermometer so it’s not over cooked.

Closed oven method works excellent.

9.5 pounds x 5min = 47.5 minutes (round up to 48 minutes)
Cook at 500 degrees for 48 minutes, then turn your oven off and do NOT open the oven door for 2 hours.
At 2 hours, take out of oven and rest it....wonderfully medium rare every time.

I was going to try this method but the oven I have has a fan that runs until it cools off when you shut the oven down. Will not hold temp to use this method

Darn technology these days...always ruining something