Prime Rib Seasoning Recipe

Homemade prime rib rub seasoning sprinkled over meat.

Quick and easy to make, this prime rib seasoning is the perfect coating for your prime rib. Thanks to this spice mix, you end up with the perfect crust and super flavorful pan drippings.

Course Condiment

Cuisine American

Diet Vegan

Prep Time 5

Total Time 5

Servings tablespoons

Calories 10kcal

Author Aysegul Sanford

Ingredients

2 tablespoons of kosher salt*
1 tablespoon black pepper coarsely ground
1 ½ teaspoons dried thyme or 1 tablespoon fresh thyme (chopped)
1 ½ teaspoons dried rosemary or 1 tablespoon fresh rosemary (chopped)
2 teaspoons garlic powder

Instructions

Mix together the salt*, black pepper, dried thyme, dried rosemary, and garlic powder in a small bowl. Mix until combined.
Spread the spice mixture evenly on your seasoned prime rib before cooking. Alternatively, you can store the mixture in a jar and store it until you are ready to use it.

Notes

Yields: This recipe makes 4 tablespoons of prime rib rub (including the salt), enough for a 7 lbs prime rib roast. You can multiply the recipe if you are cooking a larger roast.
Kosher Salt: We used Diamond kosher salt in this recipe. If you are using Morton kosher salt, please use half the amount.
Read your prime rib recipe fully before preparing this spice mix: Before making and using this spice mixture, be sure to check the recipe you are using, as some prime rib recipes (such as our Reverse Sear Prime Rib recipe) suggest dry brining the meat 24 hours before cooking and letting it sit in the fridge. If that is the case, use the salt for dry brining your meat and then spread the rest of the mixture over it right before cooking.
Make it a wet rub: If you choose to make a wet rub, I recommend using an oil with a high smoking point, such as avocado oil, olive oil, or ghee, to avoid burning. I would recommend using 4-5 tablespoons of oil for a 7-pound prime rib. Additionally, you can add a teaspoon (or two) of Dijon mustard for a tangy flavor.
Storage: This spice mix will store well in a small jar for up to 2 months if you use dried herbs. If you use fresh herbs, it should be used within 2-3 days of making it.

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