Prime Rib Rub

Course: Seasoning

Cuisine: American

Keyword: dry rub

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: 5-pound roast

Calories: 69kcal

Author: Platings and Pairings

This is the best Prime Rib Dry Rub recipe! With a long shelf-life and savory, herbaceous flavors, it’s a seasoning blend you can turn to whenever you want to take this impressive cut of meat over the top. Perfect for smoked, baked or Traeger prime rib!

Print Recipe

Ingredients

3 Tablespoons kosher salt
2 Tablespoons garlic powder
1 Tablespoon fresh rosemary finely chopped or ½ TBSP dried rosemary
1 Tablespoon fresh thyme finely chopped or ½ TBSP dried thyme
1 Tablespoon coarse ground black pepper
1 teaspoon onion powder

Instructions

Make the dry rub by mixing the salt and spices together in a bowl or jar. Use it right away or store it for later.

Notes

Storage

The dry rub will last for about 6 months when stored in an airtight jar or container at room temperature.

Variations

Use fresh garlic – Feel free to substitute 1 to 2 minced garlic cloves for the garlic powder. Just know that you can’t store the seasoning blend for later when it’s made with fresh garlic.
Help the seasonings stick – As long as you pat the meat dry ahead of time, the spices should stick to the outside. However, you can rub the meat with a layer of olive oil or Dijon mustard before adding the spices to make sure they don’t fall off.
Mix with butter – Transform this seasoning mix into garlic herb butter by stirring it with 1 stick of softened unsalted butter.
Switch the herbs – Prime rib pairs well with fresh or dried thyme, rosemary, oregano, and sage. Use only one or a mix of all four in the blend!
Give it a smoky flavor – Add 1 tablespoon of smoked paprika to give the prime rib a smoky flavor and a subtle heat.

Nutrition