Try our homemade Prime Rib Rub, a blend of kosher salt, rosemary, thyme, garlic, smoked paprika, and coarse black pepper. A flavorful dry rub that works beautifully for a prime rib roast cooked in the oven, on a Traeger, or smoked.
Why This Recipe is the Best
This is the best prime rib seasoning because it keeps things simple while giving the roast a savory, herby flavor without overpowering the beef. The combination of garlic, rosemary, thyme, smoked paprika, and coarse pepper creates an easy dry rub that works whether you're making prime rib for Christmas, a holiday dinner, or a special Sunday roast. Best of all, you can make the seasoning ahead of time and let it sit on the meat overnight so the flavors have plenty of time to work their way into the roast. This is our favorite way to use it!
For more homemade seasonings try our Turkey Seasoning, Steak Seasoning, or our Pot Roast Seasoning.
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Key Ingredients
An easy dry rub used with ingredients you probably already have in your cupboard.
- Dry Herbs- While fresh herbs taste amazing, this recipe is best used with dry herbs. It makes it easier to keep on hand, and it mixes well with the other ingredients in the dry rub.
- Smoked Paprika - Smoked paprika adds subtle smokiness and beautiful color to the roast. Regular paprika works just fine if that's what you have, especially if you're cooking the prime rib in the oven.
How to make Prime Rib Rub
Use these step-by-step instructions as a guide to get the best results. You'll love this rub recipe.
- Add all of the individual seasonings to a small bowl and mix until evenly mixed.
Helpful Hint: Make sure the prime rib is patted dry before adding the seasoning. A dry surface helps the rub stick to the meat and gives you a better crust as the roast cooks.
Common Mistakes
One of the biggest mistakes is seasoning only the top of the roast. Prime rib is a large cut of meat, so make sure every exposed surface is evenly coated with the seasoning. Don't confuse a dry rub with a wet marinade or paste! The simple seasoning blend is designed to be rubbed directly onto the dry roast.
Top tip
Season your prime rib the night before whenever possible. Letting the dry rub sit on the roast for 12-24 hours gives the salt time to penetrate the meat and allows the rosemary, thyme, garlic, and other spices to develop more flavor.
Recipe
Prime Rib Rub
Ingredients
- 4 teaspoons kosher salt
- 2 teaspoons rosemary
- 2 teaspoons thyme
- 2 teaspoons garlic powder
- 2 teaspoons coarse ground pepper
- 1 teaspoon smoked paprika regular is okay too
Instructions
- Place all ingredients in a bowl and stir to combine.
- Pat prime rib dry with a paper towel. Sprinkle seasoning over the prime rib to evenly coat all sides. Spread the rub with your fingers and massage into the meat a bit. Tightly wrap in plastic wrap and refrigerate for 12-24 hours before cooking.
Notes
- This is good for about one prime rib roast.
Nutrition
Variations and Substitutions
- Smoked Paprika- For a Traeger or smoked prime rib, use smoked paprika for an extra layer of smoky flavor. If you're cooking prime rib in the oven, regular paprika works just as well.
- Paste- You can also turn this seasoning into a paste by mixing it with a little olive oil or softened butter before rubbing it over the roast.
- Dijon Mustard and Horseradish- add Dijon mustard or prepared horseradish as part of a more flavorful prime rib coating.
Storing
Store leftover dry seasoning in an airtight container in a cool, dry pantry for several months. Since this recipe is enough for about one prime rib roast, you can also make a larger batch and keep it ready for your next roast.
What to Serve With Prime Rib
Serve prime rib with classic holiday sides like mashed potatoes, roasted vegetables, Yorkshire pudding, green beans, or a crisp salad. Horseradish sauce, au jus, or a creamy horseradish sauce also makes a great accompaniment to the rich beef.
Prime Rib Temperature
To determine is your prime rib is done, we recommend using an instant-read or leave-in meat thermometer rather than relying only on cooking time. Prime rib will continue to rise in temperature as it rests, so keep the desired final doneness and carryover cooking in mind when deciding when to remove it from the oven or smoker.
Prime Rib Cooking Time
Prime rib cooking time depends on the size of the roast, the cooking temperature, and your desired level of doneness. Because every roast cooks differently, use cooking time as a general guideline and rely on the internal temperature of the meat to determine when it's ready.
What Is the Prime Rib 500 Rule?
The prime rib 500 rule is a cooking method where the roast is cooked at 500°F for a set amount of time based on its weight, then the oven is turned off and the roast is left inside to continue cooking. The exact results can vary depending on the oven, roast, and starting temperature of the meat, so a thermometer is still the best way to check doneness.
What Is Prime Rib?
Prime rib is a beef roast cut from the rib section of the cow. It's also commonly called a standing rib roast. Prime rib is known for its amazing texture. A good prime rib rub enhances the natural flavor of the beef without covering it up.
How Long Should You Dry Rub Prime Rib?
For the best flavor, let the prime rib sit with the dry rub for 12-24 hours before cooking. Wrap the seasoned roast tightly and refrigerate it during this time. If you're short on time, you can season it immediately before cooking, but an overnight rub gives the salt and seasonings more time to flavor the meat.
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