Prime Rib Rub
Our Melt-in-Your Mouth Prime Rib Recipe is one of the oldest Prime Rib Recipes online. It has ample 5-star reviews and is popular for good reason. We highly recommend utilizing it, with this prime rib rub, our Prime Rib Au Jus, and Horseradish Sauce for Prime Rib for the most tender and flavorful prime rib roast you’ve ever had. Leftovers make a killer Prime Rib Sandwich!
Prefer Smoked Prime Rib or Sous Vide Prime Rib? We have you covered there too.
Our famous prime rib roast rub recipe is simple and comprised of just 6 dry ingredients. You’ll love this prime rib rub so much, you’ll be using it every holiday season to come. It would even work in our Smoked Beef Tenderloin, Sous Vide Ribeye, Smoked Rack of Lamb, Smoked Turkey or Smoked Turkey Wings recipes.
Click To View Our Prime Rib Recipe + Detailed Video
Prime Rib Rub Ingredients
As mentioned there are just 6 dry ingredients in this prime rib seasoning mix: kosher salt, dried thyme, dried rosemary, black pepper, onion powder and garlic powder. Seems simple, but there’s a reason it’s a self-deemed classic of Foodie and Wine.
If you love the Traeger Prime Rib Rub, you’ll love ours. Both are heavy on garlic and rosemary, however the Traeger Prime Rib rub has sugar, paprika, and chili powder. All are easy to mix in – just add a 1 tablespoon of each to your rub.
Where Can I Buy The Best Prime Rib?
Isn’t she a well-marbled beaut! Fat in all the right places. Over the years we’ve tried ample brands and they’re usually hit or miss. We were lucky enough to stumble upon Porter and York a few months back and were blow away by the quality of the beef. The buttery soft beef melted in our mouth. The way excellent prime rib should. You don’t get that from many butchers. Hands down, BY FAR, the best quality we’ve been able to find. And we’ve tried a lot. Porter and York puts the “prime” in “prime rib.” You will not be disappointed.
Recipe Tips
When Should I Season My Prime Rib?
A minimum of 45 minutes prior to cooking. If you can swing it, slap the rub on your prime rib the night before. The salt will draw out some moisture, however it will end up dissolving some of the proteins. What does this mean? The beef’s structure will loosen allowing the salty goodness the opportunity to be re-adsorbed into the prime rib. How’s that for some science trivia?
How Do You Season Prime Rib Overnight?
Same as you would if you did it same day. Just combine the prime rib rub recipe, slap it on and store in the fridge until you’re ready to take it out to cook.
Do You Cover A Prime Rib When Roasting?
Please don’t. One of the BEST characteristics of a properly cooked prime rib is the salty, crispy crust. Said crust won’t develop if it’s covered as it cooks. It’s also one of the reasons we highly recommend a dry rub. We’ve tried the garlic butter route and the crispy crust ends up flaking off. No bueno. So if you like your prime rib with a crunchy exterior, leave the foil in the drawer.
Other Dry Rub Recipes:
The Best BBQ Rub
Without further ado, here is our Self-Proclaimed ‘The Best Prime Rib Rub Recipe’ recipe.
Ingredients
- 2 Tbsp Kosher Salt
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Rosemary
- 1 Tbsp Black Pepper
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
RECOMMENDED PRIME RIB COOKING RECIPE:
Instructions
- Combine all the ingredients in a bowl and apply before cooking using your preferred prime rib cooking method.
Notes
Nutrition
Nicole V.
Saturday 18th of February 2023
FANTASTIC!!! It was my very first time making prime rib and I did it for Christmas dinner 2022. My fiancé, mother, and I have always loved prime rib but was my son, my daughter, and her boyfriend’s first. They all absolutely loved it! Moist, juicy, flavorful, and so incredibly delicious! Highly recommended! We all loved it so much that I wouldn’t doubt if they asked me to make it again for Easter!
Cindy Sommer
Saturday 28th of January 2023
Amazing rub and a huge hit!!
Diane
Friday 1st of January 2021
This rub is a winner! I’ve used it twice to great reviews. I let the roast sit uncovered in the fridge, rub on, for 12 hours, then let it rest for 1/2 or so at room temperature. Immediately prior to cooking, I sprinkled a bit of leftover rub on the top fat. It adds a lovely flavor to Yorkshire pudding made with the pan drippings,