Prime Rib Rub
This Prime Rib Rub is bold, savory, and designed to enhance the meat's natural flavor without overpowering it. A simple blend of kosher salt, black pepper, garlic and thyme creates a deeply flavorful crust when roasted.
This is the rub we reach for when cooking prime rib for holiday season, special occasions or anytime a beautiful roast takes center stage. It works just as well for bone-in roast or boneless prime rib roast and keeps prep straightforward while delivering great results.
This rub is the base for both our Bone-In Prime Rib Roast and Poor Man's Prime Rib, when you want big flavor with minimal effort.
Jump to:
Ingredients
This rub uses simple pantry staples.
See the recipe card below for the exact quantities of each ingredient.
- Kosher Salt: Seasons the roast evenly and helps create a flavorful exterior.
- Ground Black Pepper: Adds gentle heat and depth.
- Garlic Powder: Brings savory flavor that holds up during roasting.
- Dried Thyme: Adds subtle earthiness that complements beef.
Grab a small bowl, whisk and an airtight container for this simple rub.
Variations
- Herb-Forward Version: Add dried rosemary for a more traditional holiday profile.
- Garlic Lover's Rub: Increase garlic powder slightly for a bolder finish.
- Peppery Crust: Add cracked black pepper for extra texture.
- Smoky Twist: Mix in a small amount of smoked paprika for added depth.
How to Make Prime Rib Rub
This rub comes together in minutes and can be stored for at least 3 months.
This rub comes together in minutes and can be stored for at least 3 months.
In a small bowl whisk together all the ingredients and store in an airtight container.
When ready to use, pat prime rib down with paper towels and generously rub over the entire roast.
Hint: When using, always pat the meat dry first to allow the rub to adhere better.
Recipe Tips
- Season Generously: Don't be shy, prime rib is a large cut and needs ample seasoning for incredible flavor.
- Apply Ahead if Possible: Letting the rub sit on the roast improves flavor penetration.
- Store Extra Properly: Keep leftover rub in an airtight container for future use.
This seasoning blend works beautifully on our Oven Roasted Brisket for a bold, savory crust.
More Homemade Staples
Storage Instructions
- Room Temperature: Store the rub in an airtight container in a cool, dry place for up to 3 months.
- Cold Storage: If stored in a fridge or freezer you can keep it up to 6 months.
Serving Suggestions
- Side Dish Recipes: Creamy Mashed Potatoes, Honey Glazed Carrots, Cornbread, Brussels Sprout Casserole and Sauteed Green Beans.
Prime Rib Dry Rub Recipe FAQs
Yes, it works well on roast beef, filet mignon and other prime cuts.
It isn't necessary. We suggested rubbing directly to dry meat for delicious crust.
It may seem generous, but this rub is built for large roasts; the salt helps to tenderize. As the meat cooks, the moisture helps distribute the seasoning, so it flavors the inside while still forming a crust on the outside.
More Recipes
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Prime Rib Rub
Equipment
- Small Bowl
- Whisk
- Airtight Container
Ingredients
- ½ cup kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 2 teaspoon dried thyme
Instructions
- This rub comes together in minutes and can be stored for at least 3 months.
- In a small bowl whisk together all the ingredients and store in an airtight container.
- When ready to use, pat prime rib down with paper towels and generously rub over the entire roast.
Notes
- Season Generously: Don't be shy, prime rib is a large cut and needs ample seasoning for incredible flavor.
- Apply Ahead if Possible: Letting the rub sit on the roast improves flavor penetration.
- Store Extra Properly: Keep leftover rub in an airtight container for future use.
- Always Pat Meat Dry: When using, a dry meat surface will allow the rub to adhere better.
- Room Temperature: Store the rub in an airtight container in a cool, dry place for up to 3 months.
- Cold Storage: If stored in a fridge or freezer you can keep it up to 6 months.
Nutrition
I'd be so grateful if you left a rating and review after trying this recipe, it helps me and helps other readers discover it!
Such a simple rub that adds a light flavor to beef without overpowering it, and bringing out its natural profile! Love this.