Prime Rib Rub
This Prime Rib Rub seasoning uses fresh herbs, garlic and shallots to create a deeply flavorful steakhouse-style crust that enhances the beef instead of overpowering it. Learn when to season, why drying the roast matters, and the simple techniques that help expensive prime rib turn out beautifully every time.
Ingredients
- 6 cloves garlic minced
- ½ medium shallot minced
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon canola or vegetable oil plus more for rubbing meat
Instructions
- In small bowl, stir together garlic, shallot, rosemary, thyme, salt and pepper. Add 1 tablespoon oil and stir to form a paste. If you need a bit more oil to form a paste, add a bit more oil.
- Pat your roast very dry with paper towels. Then, rub the roast on all sides with a bit of oil, and rub herb mixture all over each side of the meat.
Notes
- This yields enough rub for a 6 to 7 pound bone-in standing rib roast.
- Serve your prime rib with Creamy Horseradish Sauce for a special finishing touch.
Calories: 28kcal, Carbohydrates: 2g, Protein: 0.3g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 776mg, Potassium: 28mg, Fiber: 0.3g, Sugar: 0.2g, Vitamin A: 35IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 0.2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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