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Create the most flavorful beef roast with my signature prime rib rub. This simple, aromatic paste gives your roast a golden crust and unforgettable holiday flavor. Perfect for Christmas dinner, New Year’s celebration, or any special occasion.
Use this for my how to cook a small prime rib roast and standing rib roast recipes. It also works well for pork and juicy roasted chicken.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: Enough for a 5–7 lb standing rib roast
- Method: Rub / Seasoning
- Technique: Herb–garlic paste
- Flavor & Texture: Savory, aromatic, crust-forming, fresh herb brightness
Why you’ll love this easy prime rib rub recipe!
This is the herb-and-garlic rub I use every Christmas on my standing rib roast- the one that always brings my family crowding around the oven. It’s rustic, deeply fragrant, and built on simple Italian savory flavors that create the most beautiful golden crust. This blend lets the prime rib shine instead of covering it up, and that’s why it’s stayed in my family rotation for years.
You’ll also love my Italian salsa verde for my porchetta recipe, dry rub for pork ribs, and herb butter for roasted turkey.
Made With Amore,
Table of Contents
Ingredients For the Best Prime Rib Rub?
- Olive oil: Helps the herbs cling and promotes browning.
- Garlic: Fresh, finely chopped for the best aromatic crust.
- Kosher salt: Essential for seasoning and drawing out flavor.
- Black pepper: Freshly cracked for a little bite.
- Fresh rosemary, thyme, parsley: Classic Italian herbs that release their oils and fragrance under high heat.
See the recipe card for exact quantities.
Substitutions and Variations
- Dried herbs: Use ⅓ the amount of dried rosemary or thyme if fresh isn’t available. You can use my homemade Italian seasoning.
- Add citrus: Mix in 1 teaspoon lemon zest for a brighter, Mediterranean profile.
- Garlic lovers: Add 2 more cloves for a more intense crust.
- Salt-sensitive: Swap 1 tablespoon kosher salt for a blend of kosher salt + flaky sea salt to mellow it.
- More heat and spices: add a dash of paprika, onion powder or garlic powder for additional depth of flavor.
How To Make Prime Rub
This is a step-by-step photo overview of this easy recipe that creates the most delicious crust on your prime rib; the full instrcutions are in the recipe card below.
Step #1: Make the Herb-Garlic Paste:
In a small bowl, combine olive oil, garlic, salt, pepper, rosemary, thyme, and parsley. Mix until it forms a thick, spreadable paste.
Step #2: Mix until it forms a thick, spreadable paste.
Step #4: Rub the Roast:
Pat the prime rib completely dry. Rub the herb paste all over the roast, pressing it gently into the fat cap and crevices.
Step #5: Rest Before Roasting (optional):
Let the seasoned roast sit at room temperature according to your prime rib recipe. This helps the salt begin tenderizing and ensures an even cook.
My Pro Tips
Recipe Tips
- Pat the roast bone-dry: Moisture prevents the paste from sticking and reduces crust formation.
- Season generously: A large roast needs more salt than you think—don’t skimp.
- Let it rest after rubbing (optional): Even 1 hour of rest helps the salt penetrate and seasons the meat more deeply.
- Use fresh herbs: Dried herbs don’t create the same aromatic crust—fresh is worth it.
- Press the rub into the fat: This is where the flavor melts, bastes, and protects the roast.
- Cook fat-side up: As the fat renders, it self-bastes the entire roast.
FAQ’s
Plan for 1–1½ tablespoons of rub per pound of meat. Larger roasts naturally need more coverage.
Absolutely. Mix it up to 3 days in advance and store in an air-tight container in the fridge.
Yes, but fresh herbs create a more aromatic crust. If using dried, reduce to ⅓ the amount and rub it directly on the meat before adding olive oil.
To make a wet rub for prime rib, simply mix olive oil with minced garlic, fresh rosemary, thyme, parsley, kosher salt, and black pepper until it becomes a thick, fragrant paste. The olive oil helps the herbs cling beautifully to the roast and encourages that golden, flavorful crust we all love. Massage the paste all over the meat, pressing it into the fat cap so every bite is seasoned to perfection.
The best way to season prime rib is to keep it simple and generous. Start by salting the roast at least a few hours ahead—this allows the salt to draw out flavor and naturally tenderize the meat. Before roasting, rub it with a fresh herb–garlic paste made from olive oil, minced garlic, rosemary, thyme, parsley, black pepper, and kosher salt. Press the rub into the fat cap so it melts into the meat as it cooks. This method creates a beautifully seasoned interior and a golden, aromatic crust without overpowering the natural richness of the beef.
What To Serve With Prime Rib?
Here are some ideas on what to serve with prime rib and a few favorites:
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Best Prime Rib Rub Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, minced
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Make the Herb-Garlic Paste: In a small bowl, combine olive oil, garlic, salt, pepper, rosemary, thyme, and parsley. Mix until it forms a thick, spreadable paste.
- Rub the Roast: Pat the prime rib completely dry. Rub the herb paste all over the roast, pressing it gently into the fat cap and crevices.
- Rest Before Roasting (optional): Let the seasoned roast sit at room temperature according to your prime rib recipe. This helps the salt begin tenderizing and ensures an even cook.Use this for my how to cook a small prime rib roast and standing rib roast recipes.
Notes
- Pat the roast bone-dry: Moisture prevents the paste from sticking and reduces crust formation.
- Season generously: A large roast needs more salt than you think—don’t skimp.
- Let it rest after rubbing: Even 1 hour of rest helps the salt penetrate and seasons the meat more deeply.
- Use fresh herbs: Dried herbs don’t create the same aromatic crust—fresh is worth it.
- Press the rub into the fat: This is where the flavor melts, bastes, and protects the roast.
- Cook fat-side up: As the fat renders, it self-bastes the entire roast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best rub for any prime rib roast. Delivers delcious flavors and perfect crust every time!