Prime Rib Rub

This Prime Rib Rub recipe uses salt, pepper, brown sugar, fresh herbs, and simple spices to create a perfectly seasoned prime rib every time!

Prep Time10

Total Time10

Course: Condiment

Cuisine: American

Keyword: Prime Rib Rub

Servings: serving (just shy of 1 cup - enough to cover a 5.10 pound bone-in prime rib)

Ingredients

2 tablespoons sea salt
2 teaspoons black pepper
2 tablespoons fresh rosemary , removed from stems and minced
1 tablespoon fresh thyme , removed from stems and minced
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 tablespoon smoked paprika
3 tablespoons dark brown sugar

Instructions

Add 2 tablespoons sea salt, 2 teaspoons black pepper, 2 tablespoons minced fresh rosemary, 1 tablespoon minced fresh thyme, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1/2 tablespoon smoked paprika, and 3 tablespoons dark brown sugar to a mixing bowl.
Whisk the seasonings to combine.
Pat your prime rib roast dry with clean paper towels. (Then, smear 3 tablespoons of softened salted butter all over the roast!)
Using a spoon, sprinkle the prime rib seasoning on the meat, one side at a time, and rub it with your hands. (I like to evenly pile a little extra on top at the end!). Let it marinate, then proceed with your chosen recipe and cook as directed.

Notes

Fresh vs. Dry Herbs. I recommend using fresh herbs in this recipe for best flavor, but dried herbs will work if necessary. As a general rule, sub 1 teaspoon of dried herbs for every tablespoon of fresh.

Double the amounts for a larger roast. This rub recipe is shelf-stable and can stay in your pantry in an air-tight container until you’re ready to use it. This amount of rub was enough to season and give an up-to-5.10 pound prime rib an excellent crust! If your prime rib is bigger, I recommend doubling the recipe.

Cover the fat well. I like to pile a little extra rub on top of the roast, covering the fat a little heavier. Once the fat from the prime rib begins to melt, the additional rub will permeate the rest of the meat, and the brown sugar will help create a beautiful crust on top.

Let it marinate. I recommend using this rub on your roast for at least 1 hour before cooking to let it flavor the meat more thoroughly. You can season your prime rib up to 24 hours before cooking, letting it sit in the fridge uncovered until you’re ready to cook it.

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