Prime Rib Rub
Try this amazing all-purpose Prime Rib rub on your next holiday roast. It's sure to be a crowd pleaser.
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Cook Time: 5 Minutes
Servings: 4
Ingredients: 6
Ingredients
Preparation
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Step 1
Combine all ingredients in small bowl; press generously onto beef roast.
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Step 2
Grill, pan-broil or broil steaks; place roast in oven and cook according to chart. Cook to medium rare (145°F) to medium (160°F) doneness.
Visit our Rubs page for more information.
Nutrition Information
25 Calories
0g SAT FAT
1g PROTEIN
1 mg IRON
0.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 oz: 25 Calories; 1.8 Calories from fat; 0.2g Total Fat (0 g Saturated Fat; 0 g Trans Fat; 0.1 g Polyunsaturated Fat; 0 g Monounsaturated Fat;) 0 mg Cholesterol; 2884 mg Sodium; 5.8 g Total Carbohydrate; 1.7 g Dietary Fiber; 0.3 g Total Sugars; 1 g Protein; 0 g Added Sugars; 30.1 mg Calcium; 1 mg Iron; 106 mg Potassium; 0 mcg Vitamin D; 0.02 mg Riboflavin; 0.3 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 23 mg Phosphorus; 0.2 mg Zinc; 1 mcg Selenium; 3.1 mg Choline.
The Essential Ingredients
- Paprika: A vibrant red spice made from ground dried red peppers. Paprika can be mild, hot, smoky, or sweet depending on the variety. Find this spice in everything from Spanish paella to Hungarian goulash.
- Onion Powder: A finely ground seasoning made from dehydrated onions. It allows you to cook with the flavor of onion without the texture; it’s also shelf stable. Onion powder can be used in just about any cooking – rubs, dips, marinades, stews, dressings, and more.
- Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
- Thyme: An aromatic herb with tiny, greenish leaves that can be used fresh or dried and provides a subtle earthy, lemony flavor to recipes.
- Kosher Salt: Known for its coarse, flaky texture that’s easy to sprinkle. It’s named for its traditional use in Jewish meat preparation. It has a clean, pure taste and is typically free of additives like iodine.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What types of recipes could I use this rub for?
Although it has ‘Prime Rib’ in the title, this is an all-purpose rub designed for seasoning any steak or roast. Think of it as an addition to your spice rack.
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Should I use a binder, like mustard, before seasoning steak and roasts with the rub mixture?
It’s really personal preference! Binders like mustard or olive oil, aren’t mandatory but they do help beef form a crust and aid you in seeing rub coverage easier.
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How long should the rub be left on before cooking?
Be sure to follow your recipe for guidance. A general rule of thumb is 45 minutes to a few hours, with overnight being preferred for deep flavor penetration.
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What are common prime rib mistakes?
Common mistakes when cooking prime rib are not seasoning the roast enough, preparing straight from the fridge, overcooking (get a meat thermometer!) and forgetting (or skipping) resting.
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