Our Melt-in-Your Mouth Garlic 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, for the most tender and flavorful prime rib roast you’ve ever had. Prefer Smoked 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.
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.
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.
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?
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.
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.
Without further ado, here is our Self-Proclaimed ‘The Best Prime Rib Rub Recipe’ recipe.