18 Savory Prime Rib Rub Recipes Perfect for Special Occasions

Every special occasion deserves a show-stopping centerpiece, and what better way to impress your guests than with a perfectly seasoned prime rib? Whether you’re hosting a holiday feast or celebrating a milestone, our roundup of 18 savory rub recipes will transform your roast into a masterpiece. Dive in to discover blends that promise to elevate your prime rib from great to unforgettable!

Classic Garlic and Herb Prime Rib Rub

Growing up, the aroma of garlic and herbs wafting through the kitchen was my signal that something extraordinary was about to be served. This Classic Garlic and Herb Prime Rib Rub is my go-to for turning a simple prime rib into a masterpiece of flavors, reminiscent of those cherished family dinners.

Ingredients

• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 tbsp minced garlic (because more garlic is always better)
• 2 tbsp fresh rosemary, finely chopped (for that earthy punch)
• 2 tbsp fresh thyme leaves (I love the subtle sweetness it adds)
• 1 tbsp coarse sea salt (the crunch is unbeatable)
• 1 tbsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the prime rib.
2. In a small bowl, combine the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper. Mix until it forms a paste. Tip: Letting the mixture sit for 10 minutes before applying can enhance the flavors.
3. Pat the prime rib dry with paper towels to ensure the rub adheres well.
4. Generously apply the garlic and herb rub all over the prime rib, using your hands to massage it into the meat. Tip: Don’t forget the sides and ends for even flavor distribution.
5. Place the prime rib on a rack in a roasting pan, fat side up, to allow the fat to baste the meat as it cooks.
6. Roast in the preheated oven for about 15 minutes per pound for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer. Tip: Letting the meat rest for 15-20 minutes before slicing ensures juicy, tender results.

Delightfully aromatic and packed with flavor, this prime rib rub creates a crust that’s nothing short of magical. Serve it with a side of roasted vegetables or a bold red wine to elevate the dining experience.

Smoky Coffee and Brown Sugar Prime Rib Rub

Remember the first time I tried a coffee rub on steak, I was skeptical. But the deep, smoky flavor combined with the sweetness of brown sugar transformed my prime rib into something unforgettable. Here’s how I make my Smoky Coffee and Brown Sugar Prime Rib Rub, a recipe that’s become a staple in my kitchen.

Ingredients

• 1/4 cup finely ground coffee (I use a dark roast for that intense smoky flavor)
• 1/4 cup packed brown sugar (light or dark, depending on how deep you want the sweetness)
• 2 tbsp smoked paprika (this is where the magic happens, don’t skip it!)
• 1 tbsp kosher salt (I find it blends better than table salt)
• 1 tbsp black pepper (freshly ground gives the best flavor)
• 1 tsp garlic powder (for that subtle kick)
• 1 tsp onion powder (it adds a nice depth)

Instructions

1. In a medium bowl, combine all the ingredients. Make sure there are no clumps, especially in the brown sugar.
2. Pat your prime rib dry with paper towels. This helps the rub stick better.
3. Generously apply the rub all over the prime rib, pressing gently to adhere. Don’t be shy; every inch should be covered.
4. Let the rubbed prime rib sit at room temperature for at least 1 hour. This allows the flavors to meld and the meat to come to room temp for even cooking.
5. Preheat your oven to 325°F. Place the prime rib on a rack in a roasting pan, fat side up.
6. Roast until the internal temperature reaches 120°F for medium-rare, about 15 minutes per pound. Use a meat thermometer for accuracy.
7. Remove from the oven and let rest for 20 minutes. The temperature will rise to 130°F, perfect for medium-rare.

Perfectly cooked, this prime rib boasts a crust that’s rich and complex, with a tender, juicy interior. Serve it with a side of roasted vegetables or a simple arugula salad to complement the bold flavors.

Spicy Cajun Prime Rib Rub with Paprika

Oh, the joy of finding that perfect blend of spices that turns a good piece of meat into a masterpiece! That’s exactly what happened when I first tried this Spicy Cajun Prime Rib Rub. It’s a game-changer for any meat lover, and I’m excited to share it with you.

Ingredients

• 1/4 cup paprika (I love the smoky depth it adds, but sweet paprika works too)
• 2 tbsp garlic powder (because everything’s better with garlic)
• 1 tbsp onion powder (for that subtle sweetness)
• 1 tbsp dried thyme (fresh is great, but dried packs a punch)
• 1 tbsp dried oregano (the secret backbone of flavor)
• 1 tsp cayenne pepper (adjust based on your heat tolerance)
• 1 tsp black pepper (freshly ground, please)
• 1 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. In a small bowl, combine all the spices. Mix them well to ensure even distribution. Tip: Use a fork to break up any clumps for a smoother rub.
2. Pat your prime rib dry with paper towels. This step is crucial for the rub to stick properly.
3. Generously apply the spice mix all over the prime rib, pressing gently to adhere. Tip: Don’t forget the sides and ends for maximum flavor.
4. Let the rubbed prime rib sit at room temperature for 1 hour before cooking. This allows the flavors to meld and the meat to cook more evenly.
5. Preheat your oven to 325°F (163°C). A steady, low temperature ensures a perfectly cooked prime rib.
6. Place the prime rib on a rack in a roasting pan, fat side up. Roast for about 15 minutes per pound for medium-rare. Tip: Use a meat thermometer to check for an internal temperature of 135°F (57°C) for that perfect doneness.
7. Once done, let it rest for 20 minutes before slicing. This keeps all those delicious juices inside.

Now, the moment of truth. The crust is beautifully spiced with a kick that builds, while the meat inside is tender and juicy. Serve it with a side of creamy horseradish sauce to balance the heat, or slice it thin for the most indulgent sandwiches you’ve ever had.

Rosemary and Thyme Prime Rib Rub

There’s something undeniably magical about the aroma of rosemary and thyme wafting through the kitchen, especially when it’s clinging to a perfectly cooked prime rib. I remember the first time I tried this rub; it was a chilly Thanksgiving evening, and the blend of herbs transformed the meal into something unforgettable.

Ingredients

• 1/4 cup fresh rosemary, finely chopped (I find the fresh stuff makes all the difference)
• 1/4 cup fresh thyme leaves, stripped from the stems (trust me, it’s worth the effort)
• 3 tablespoons coarse sea salt (the crunch it adds is unbeatable)
• 2 tablespoons black pepper, freshly ground (because pre-ground just doesn’t cut it)
• 2 tablespoons garlic powder (for that deep, savory undertone)
• 1 tablespoon onion powder (it rounds out the flavors beautifully)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)

Instructions

1. Preheat your oven to 450°F (232°C) to ensure a good sear on the prime rib.
2. In a medium bowl, combine the rosemary, thyme, sea salt, black pepper, garlic powder, and onion powder. Mix them well to distribute the flavors evenly.
3. Drizzle the olive oil over the prime rib, using your hands to coat it thoroughly. This helps the rub adhere and keeps the meat juicy.
4. Generously apply the herb rub to all sides of the prime rib, pressing gently to ensure it sticks.
5. Place the prime rib on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Roast at 450°F (232°C) for 15 minutes to sear the outside, then reduce the heat to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare, about 15 minutes per pound.
7. Let the prime rib rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

Perfectly seasoned with a crust that’s packed with flavor, this prime rib is a showstopper. Serve it with a side of roasted vegetables or a creamy horseradish sauce to complement the rich, herby notes.

Sweet Maple and Mustard Prime Rib Rub

Craving something that screams comfort but with a twist? I stumbled upon this Sweet Maple and Mustard Prime Rib Rub during a chilly autumn evening when I was desperate to jazz up my usual prime rib. It’s since become my go-to for family gatherings, and trust me, it’s a crowd-pleaser.

Ingredients

• 1/2 cup pure maple syrup (the real deal, none of that pancake syrup stuff)
• 1/4 cup Dijon mustard (I love the tang it adds)
• 2 tbsp coarse sea salt (for that perfect crunch)
• 1 tbsp smoked paprika (smoky flavors are my weakness)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 325°F. A steady, low heat is key to a perfectly cooked prime rib.
2. In a small bowl, whisk together the maple syrup and Dijon mustard until smooth. This combo is the heart of the rub, so take your time here.
3. Mix the sea salt, smoked paprika, garlic powder, and black pepper in another bowl. These dry ingredients will give your rub depth and complexity.
4. Pat your prime rib dry with paper towels. A dry surface ensures the rub sticks better.
5. Generously coat the prime rib with the maple-mustard mixture. Use your hands to really massage it in—this is where the magic happens.
6. Sprinkle the dry spice mixture evenly over the wet-coated prime rib. Don’t be shy; every inch should be covered.
7. Place the prime rib on a rack in a roasting pan, fat side up. The rack allows heat to circulate evenly.
8. Roast in the preheated oven until the internal temperature reaches 135°F for medium-rare, about 15 minutes per pound. Use a meat thermometer for accuracy—it’s a game-changer.
9. Let the prime rib rest for at least 20 minutes before slicing. This step is crucial for juicy, tender meat.

Perfectly balanced between sweet and savory, this prime rib comes out with a caramelized crust that’s to die for. Serve it with a side of roasted root vegetables to complement the maple’s sweetness, or go all out with a creamy horseradish sauce for contrast.

Garlic Butter Prime Rib Rub with Cracked Pepper

Nothing beats the aroma of garlic and butter mingling in the kitchen, especially when it’s coating a succulent prime rib. I remember the first time I tried this rub; the cracked pepper added just the right amount of heat to complement the richness of the butter. It’s become a staple in my holiday cooking, and I’m excited to share it with you.

Ingredients

• 1/2 cup unsalted butter, softened (I always use unsalted to control the sodium level)
• 4 cloves garlic, minced (fresh garlic is a must for that punchy flavor)
• 2 tbsp cracked black pepper (coarsely ground gives the best texture)
• 1 tbsp kosher salt (it sticks to the meat better than table salt)
• 1 prime rib roast (about 5 lbs, bone-in for extra flavor)

Instructions

1. Preheat your oven to 450°F (232°C) to ensure a perfect sear on the roast.
2. In a small bowl, mix the softened butter, minced garlic, cracked black pepper, and kosher salt until well combined. Tip: Letting the butter sit out for an hour makes mixing easier.
3. Pat the prime rib roast dry with paper towels to help the rub adhere better.
4. Generously coat the entire roast with the garlic butter mixture, using your hands to press it into the meat. Tip: Don’t forget the sides and ends for even flavor.
5. Place the roast on a rack in a roasting pan, bone side down, and insert a meat thermometer into the thickest part.
6. Roast at 450°F for 15 minutes, then reduce the heat to 325°F (163°C) without opening the oven door. Tip: This initial high heat creates a delicious crust.
7. Continue roasting until the thermometer reads 120°F (49°C) for medium-rare, about 2 to 2.5 hours.
8. Remove the roast from the oven, tent with foil, and let it rest for 20 minutes before carving. This allows the juices to redistribute.

Rich in flavor with a buttery, garlicky crust and a hint of spice from the pepper, this prime rib is a showstopper. Serve it with a side of roasted vegetables or a simple salad to let the meat shine.

Bold Espresso and Chili Prime Rib Rub

Bold flavors are my jam, especially when they come together in a way that surprises and delights. That’s exactly what happened when I first tried this Espresso and Chili Prime Rib Rub—it’s a game-changer for your next roast. The deep, rich notes of espresso paired with the kick of chili powder create a crust that’s nothing short of magical.

Ingredients

• 1/4 cup finely ground espresso (I use my favorite local blend for the best flavor)
• 2 tbsp chili powder (go for a medium heat level to keep it approachable)
• 1 tbsp kosher salt (the larger grains help create the perfect crust)
• 1 tbsp brown sugar (for that hint of sweetness that balances the heat)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp onion powder (it adds a subtle depth that’s hard to beat)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for the prime rib.
2. In a small bowl, combine all the rub ingredients. Mix them well to distribute the flavors evenly.
3. Pat the prime rib dry with paper towels. This step is crucial for the rub to adhere properly.
4. Generously apply the rub all over the prime rib, pressing gently to make sure it sticks.
5. Place the prime rib on a rack in a roasting pan, fat side up. This allows the fat to baste the meat as it cooks.
6. Roast in the preheated oven until the internal temperature reaches 120°F (49°C) for medium-rare, about 15 minutes per pound.
7. Let the prime rib rest for at least 20 minutes before slicing. This lets the juices redistribute, ensuring a moist and flavorful result.

Perfectly cooked, this prime rib boasts a crust that’s packed with flavor, while the inside remains tender and juicy. Serve it with a side of roasted vegetables or a simple salad to let the rub’s bold flavors shine. Trust me, your guests will be asking for the recipe before they even finish their first bite.

Citrus and Herb Prime Rib Rub with Orange Zest

Every time I think about the perfect prime rib, my mind immediately goes to the magic of citrus and herbs. There’s something about the bright, zesty flavors combined with the earthy tones of fresh herbs that elevates the meat to a whole new level. Today, I’m sharing my go-to rub that never fails to impress at dinner parties.

Ingredients

• 1/4 cup extra virgin olive oil (my kitchen staple for richness)
• 2 tbsp fresh rosemary, finely chopped (because dried just doesn’t compare)
• 2 tbsp fresh thyme leaves (plucked straight from my little herb garden)
• 1 tbsp orange zest (from about 2 oranges, and yes, I zest them right before mixing)
• 2 tsp kosher salt (the coarse texture is key for that perfect crust)
• 1 tsp black pepper, freshly ground (I always grind mine fresh for maximum flavor)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the prime rib.
2. In a small bowl, combine the extra virgin olive oil, rosemary, thyme, orange zest, kosher salt, and black pepper. Mix well until it forms a paste. Tip: Letting the mixture sit for 10 minutes before applying helps the flavors meld.
3. Pat the prime rib dry with paper towels. This step is crucial for the rub to adhere properly.
4. Generously apply the rub all over the prime rib, using your hands to massage it into the meat. Tip: Don’t be shy with the rub; every inch should be covered for maximum flavor.
5. Place the prime rib on a rack in a roasting pan, fat side up, and insert a meat thermometer into the thickest part. Tip: For medium-rare, aim for an internal temperature of 135°F (57°C).
6. Roast in the preheated oven until the thermometer reads your desired doneness. Remember, the meat will continue to cook slightly after resting.
7. Once done, remove from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute.

Here’s the deal: the orange zest brings a subtle sweetness that cuts through the richness of the meat, while the herbs add a fragrant depth. Serve it with a side of roasted vegetables or a crisp salad for a meal that’s as beautiful as it is delicious.

Savory Mushroom and Onion Prime Rib Rub

Oh, the joy of finding that perfect rub for a prime rib that just melts in your mouth! I stumbled upon this Savory Mushroom and Onion Prime Rib Rub during a chilly autumn evening when I was craving something deeply flavorful and utterly comforting. It’s become my go-to for family gatherings, and trust me, it’s a crowd-pleaser.

Ingredients

• 1 cup finely ground dried mushrooms (I love using porcini for their earthy depth, but shiitake works wonders too)
• 1/2 cup granulated onion (not powder—the granulated kind gives a better texture)
• 2 tbsp coarse sea salt (the crunch is everything)
• 1 tbsp freshly ground black pepper (freshly ground makes all the difference)
• 1 tbsp smoked paprika (this is my secret weapon for that smoky whisper)
• 2 tsp garlic powder (yes, powder—it blends better here)

Instructions

1. In a medium bowl, combine all the ingredients. I like to use a whisk here to ensure everything is evenly distributed—no clumps allowed!
2. Pat your prime rib dry with paper towels. This step is crucial for the rub to adhere properly.
3. Generously apply the rub all over the prime rib, pressing gently to make sure it sticks. Don’t be shy; every inch should be covered.
4. Let the prime rib sit at room temperature for about 30 minutes before cooking. This little wait helps the flavors to meld beautifully.
5. Preheat your oven to 325°F. Slow and low is the way to go for that perfect tenderness.
6. Roast the prime rib until it reaches an internal temperature of 135°F for medium-rare, about 15 minutes per pound. Use a meat thermometer to avoid guesswork.
7. Once done, let it rest for at least 20 minutes before slicing. This patience pays off in juicy, flavorful slices.

What you’ll love about this rub is how it forms a gorgeous crust that locks in the juices, while the inside stays tender and pink. Serve it with a side of roasted vegetables or atop a creamy polenta for a meal that feels like a hug.

Peppercorn Crusted Prime Rib Rub

Nothing beats the aroma of a perfectly seasoned prime rib roasting in the oven, especially when it’s coated with a bold peppercorn crust. I remember the first time I tried this rub; it was a game-changer for my holiday dinners, and now it’s a staple in my kitchen. The key is in the balance of spices and the quality of the meat—trust me, it’s worth splurging on a good cut.

Ingredients

• 1/4 cup freshly cracked black peppercorns (I love the extra kick from Tellicherry peppercorns)
• 2 tbsp kosher salt (Diamond Crystal is my go-to for its perfect salinity)
• 1 tbsp garlic powder (for that deep, savory note)
• 1 tbsp onion powder (adds a subtle sweetness)
• 1 tsp dried thyme (rubbed between fingers to release its oils)
• 1 prime rib roast, about 5 lbs (room temperature for even cooking)

Instructions

1. Preheat your oven to 500°F (260°C) to ensure a good sear on the roast.
2. In a small bowl, mix together the cracked peppercorns, kosher salt, garlic powder, onion powder, and dried thyme until well combined.
3. Pat the prime rib roast dry with paper towels to help the rub adhere better.
4. Generously coat the entire surface of the roast with the peppercorn mixture, pressing gently to ensure it sticks.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Roast at 500°F for 15 minutes to sear the outside, then reduce the oven temperature to 325°F (163°C) without opening the oven door.
7. Continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare, about 15 minutes per pound. Use a meat thermometer for accuracy.
8. Remove the roast from the oven and let it rest for at least 20 minutes before slicing to allow the juices to redistribute.

Crunchy on the outside and tender within, this peppercorn crusted prime rib is a showstopper. Serve it with a side of horseradish cream or a rich red wine reduction to complement the bold flavors. Cutting into that first slice, revealing the perfect pink center, is always a moment of pride.

Smoked Paprika and Cumin Prime Rib Rub

Zesty flavors and a bit of spice are what make this Smoked Paprika and Cumin Prime Rib Rub a standout for me. I remember the first time I tried it; the aroma alone was enough to convince me this was a keeper. Perfect for those who love a little smokiness with their meat, this rub brings out the best in a prime rib.

Ingredients

• 2 tbsp smoked paprika – I love the deep color and smoky flavor it adds.
• 1 tbsp ground cumin – For that earthy warmth that complements the paprika beautifully.
• 1 tbsp kosher salt – Always my choice for its clean taste and how it blends well.
• 1 tsp black pepper – Freshly ground, if you can, for the best flavor.
• 1 tsp garlic powder – A little goes a long way in adding depth.
• 1 tsp onion powder – It’s the secret to rounding out the flavors.
• 1/2 tsp cayenne pepper – Just enough to give it a kick without overwhelming.

Instructions

1. In a small bowl, combine all the ingredients. I like to use a fork to break up any clumps and ensure everything is evenly mixed.
2. Pat your prime rib dry with paper towels. This helps the rub stick better and ensures a nice crust.
3. Generously apply the rub all over the prime rib, pressing gently to adhere. Don’t be shy; every inch should be covered for maximum flavor.
4. Let the rubbed prime rib sit at room temperature for about 30 minutes before cooking. This little wait helps the flavors meld.
5. Preheat your oven to 450°F. A hot start is key to getting that perfect sear.
6. Roast the prime rib at 450°F for 15 minutes, then reduce the heat to 325°F without opening the oven door. This method locks in the juices.
7. Continue roasting until the internal temperature reaches 120°F for rare, about 15 minutes per pound. Use a meat thermometer for accuracy.
8. Let the prime rib rest for at least 20 minutes before slicing. This step is crucial for juicy, tender meat.

Just imagine slicing into that perfectly cooked prime rib, the rub forming a delicious crust that gives way to tender, flavorful meat inside. Serve it with a side of roasted vegetables or a simple salad to let the rub’s flavors shine.

Honey and Soy Glazed Prime Rib Rub

First off, let me tell you, there’s nothing quite like the aroma of a prime rib roasting in the oven, especially when it’s coated with a honey and soy glaze that caramelizes into pure perfection. I remember the first time I tried this recipe; it was a game-changer for my holiday dinners, and now it’s a staple in my kitchen.

Ingredients

• 1 prime rib roast (about 5 lbs) – because size matters when it comes to feeding a crowd.
• 1/2 cup honey – I always go for local honey; it adds a unique flavor you can’t get from the supermarket stuff.
• 1/4 cup soy sauce – low sodium is my preference, but use what you have.
• 2 tbsp olive oil – extra virgin, of course, for that rich, fruity note.
• 3 cloves garlic, minced – fresh is best, but I won’t judge if you use pre-minced in a pinch.
• 1 tbsp black pepper – freshly ground makes all the difference.
• 1 tsp salt – I like sea salt for its subtle crunch.

Instructions

1. Preheat your oven to 350°F (175°C) – a crucial step for even cooking.
2. In a small bowl, whisk together the honey, soy sauce, olive oil, minced garlic, black pepper, and salt until well combined. Tip: Warming the honey slightly makes it easier to mix.
3. Place the prime rib roast on a rack in a roasting pan, fat side up. This setup allows the heat to circulate evenly around the meat.
4. Generously brush the honey and soy glaze all over the roast, making sure to cover every inch. Tip: Save some glaze for basting during cooking to build up layers of flavor.
5. Roast in the preheated oven for about 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Tip: Use a meat thermometer for precision; guessing can lead to overcooking.
6. Let the roast rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender bite.

Here’s the deal: the exterior is sticky-sweet with a hint of umami from the soy, while the inside is juicy and packed with flavor. Serve it sliced thick with a side of roasted veggies, or go all out and make sandwiches with the leftovers. Trust me, they’re legendary.

Herbes de Provence Prime Rib Rub

Venturing into the world of herb-infused meats, I stumbled upon a blend that transformed my prime rib into a masterpiece. It’s a mix that whispers of French countryside and bold American flavors, a rub that’s become my go-to for Sunday dinners and special occasions alike.

Ingredients

• 1/4 cup kosher salt (I swear by Diamond Crystal for its perfect crunch)
• 2 tbsp black pepper, freshly ground (because pre-ground just doesn’t cut it)
• 2 tbsp Herbes de Provence (the more lavender, the merrier, in my opinion)
• 1 tbsp garlic powder (for that undeniable depth)
• 1 tbsp onion powder (a sweet, sharp kick that’s irreplaceable)
• 1/2 cup extra virgin olive oil (my kitchen staple for richness and shine)

Instructions

1. Preheat your oven to 500°F (260°C) to ensure a crispy, flavorful crust.
2. In a small bowl, combine the kosher salt, black pepper, Herbes de Provence, garlic powder, and onion powder. Mix them well to distribute the flavors evenly.
3. Pat the prime rib dry with paper towels. This step is crucial for the rub to adhere properly and for the best sear.
4. Generously coat the prime rib with extra virgin olive oil. This not only helps the rub stick but also adds a beautiful sheen and richness to the meat.
5. Apply the herb mixture all over the prime rib, pressing gently to ensure it sticks. Don’t be shy—the more, the better.
6. Place the prime rib on a rack in a roasting pan, fat side up. This allows the fat to render down and baste the meat as it cooks.
7. Roast at 500°F (260°C) for 15 minutes to sear the outside, then reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare, about 15 minutes per pound.
8. Remove the prime rib from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender bite.

Creating this Herbes de Provence Prime Rib Rub has been a game-changer in my kitchen. The blend of herbs and spices forms a crust that’s irresistibly aromatic, while the meat inside remains succulent and flavorful. Serve it with a side of roasted vegetables or a bold red wine to elevate the experience even further.

Brown Sugar and Bourbon Prime Rib Rub

After countless Sunday dinners and a few happy accidents in the kitchen, I’ve stumbled upon a rub that transforms prime rib into a masterpiece. A blend of brown sugar’s sweetness with bourbon’s deep, smoky notes creates a crust that’s nothing short of magical. Trust me, your family will ask for seconds before they’ve even finished their first plate.

Ingredients

• 1/2 cup packed dark brown sugar – it’s the molasses content that gives it that rich color and flavor.
• 1/4 cup bourbon – I reach for a mid-shelf bottle; it’s smooth enough to sip and robust enough to stand up to the meat.
• 2 tbsp coarse sea salt – the larger grains add a delightful crunch and distribute seasoning evenly.
• 1 tbsp freshly ground black pepper – freshly ground makes all the difference here.
• 1 tbsp garlic powder – for that essential savory depth.
• 1 tsp smoked paprika – it’s the secret whisper of smoke that ties everything together.

Instructions

1. Preheat your oven to 325°F. A slow and low roast ensures the prime rib cooks evenly, staying juicy inside.
2. In a medium bowl, whisk together the brown sugar, bourbon, salt, black pepper, garlic powder, and smoked paprika until well combined. The mixture should resemble wet sand.
3. Pat the prime rib dry with paper towels. A dry surface helps the rub adhere better and promotes a beautiful crust.
4. Generously apply the rub all over the prime rib, pressing gently to ensure it sticks. Don’t forget the ends!
5. Place the prime rib on a rack in a roasting pan, fat side up. The rack allows heat to circulate, cooking the meat uniformly.
6. Roast for about 15 minutes per pound for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer. Remember, the temperature will rise as it rests.
7. Let the prime rib rest for at least 20 minutes before carving. This lets the juices redistribute, ensuring every slice is moist.

Brown sugar and bourbon prime rib rub delivers a caramelized, flavorful crust with a tender, pink center that’s irresistibly juicy. Serve it with a side of roasted garlic mashed potatoes and a glass of the bourbon you used in the rub for a meal that feels like a celebration.

Garlic and Parmesan Prime Rib Rub

Oh, the joy of finding that perfect rub for a prime rib that not only elevates its flavor but also fills your kitchen with an aroma that’s downright intoxicating. That’s exactly what this Garlic and Parmesan Prime Rib Rub does, and I’ve been obsessed with it ever since I first tried it at a friend’s dinner party. It’s simple, yet the flavors are so complex and satisfying.

Ingredients

• 1/2 cup freshly grated Parmesan cheese (the real deal, none of that pre-grated stuff for me)
• 1/4 cup extra virgin olive oil (my kitchen staple for richness and depth)
• 3 tbsp minced garlic (because more garlic is always better)
• 2 tbsp coarse sea salt (for that perfect crunch and seasoning)
• 1 tbsp freshly ground black pepper (I grind mine fresh for maximum flavor)
• 1 tsp dried rosemary (lightly crushed between your fingers to release its oils)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the prime rib.
2. In a medium bowl, combine the Parmesan cheese, olive oil, minced garlic, sea salt, black pepper, and rosemary. Mix until it forms a paste-like consistency. Tip: Letting the mixture sit for 10 minutes before applying helps the flavors meld beautifully.
3. Pat the prime rib dry with paper towels. This step is crucial for the rub to adhere properly.
4. Generously apply the rub all over the prime rib, using your hands to press it into the meat. Tip: Wear gloves if you’re sensitive to garlic or want to avoid sticky fingers.
5. Place the prime rib on a rack in a roasting pan, fat side up, and roast in the preheated oven. For medium-rare, aim for an internal temperature of 135°F (57°C), about 15 minutes per pound. Tip: Use a meat thermometer for accuracy; guessing can lead to overcooking.
6. Once done, let the prime rib rest for at least 15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

The crust from this rub is irresistibly crispy, with the Parmesan adding a nutty depth that complements the garlic’s pungency perfectly. Serve it with a side of roasted vegetables or a light salad to cut through the richness, and watch it become the star of any dinner table.

Fiery Chipotle and Lime Prime Rib Rub

Yesterday, I stumbled upon a game-changer for my prime rib—a rub that combines the smoky heat of chipotle with the zesty punch of lime. It’s not just a rub; it’s a flavor explosion that’ll have your guests begging for the recipe.

Ingredients

• 2 tbsp chipotle powder (I love the smoky depth it adds, but adjust if you’re sensitive to heat)
• 1 tbsp lime zest (freshly grated makes all the difference)
• 1/4 cup brown sugar (for that perfect caramelization)
• 1 tbsp kosher salt (I always reach for Diamond Crystal for its perfect grain size)
• 1 tsp black pepper (freshly ground, please)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. In a small bowl, combine the chipotle powder, lime zest, brown sugar, kosher salt, and black pepper. Mix well to ensure the flavors are evenly distributed.
2. Pat the prime rib dry with paper towels. This step is crucial for the rub to adhere properly.
3. Rub the olive oil all over the prime rib. It acts as a glue for the dry rub and helps in achieving that beautiful crust.
4. Generously apply the dry rub mixture to the entire surface of the prime rib, pressing gently to make sure it sticks.
5. Let the prime rib sit at room temperature for 1 hour before cooking. This allows the flavors to penetrate the meat.
6. Preheat your oven to 450°F. The high initial temperature is key for searing the outside and locking in the juices.
7. Roast the prime rib at 450°F for 15 minutes, then reduce the heat to 325°F and continue roasting until the internal temperature reaches 120°F for medium-rare, about 15 minutes per pound.
8. Remove the prime rib from the oven and let it rest for at least 20 minutes before carving. This step ensures the juices redistribute, making every slice succulent.

Carving into this prime rib reveals a perfectly pink center, enveloped in a crust that’s a harmonious blend of sweet, smoky, and spicy. Serve it with a side of roasted garlic mashed potatoes to complement the bold flavors of the rub.

Mustard and Dill Prime Rib Rub

Perfecting the art of a succulent prime rib starts with the right rub, and my Mustard and Dill Prime Rib Rub is a game-changer. I stumbled upon this combination during a summer BBQ experiment, and it’s been a staple in my kitchen ever since.

Ingredients

• 1/4 cup yellow mustard (I love the tanginess it adds, but Dijon works too for a sharper flavor)
• 2 tbsp fresh dill, finely chopped (nothing beats the freshness of dill from my garden)
• 1 tbsp garlic powder (a must for that deep, savory note)
• 1 tbsp onion powder (for a subtle sweetness)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1 tsp black pepper (freshly ground, always)
• 1/2 tsp smoked paprika (this adds a hint of smokiness that’s just divine)

Instructions

1. In a small bowl, combine the yellow mustard, fresh dill, garlic powder, onion powder, salt, black pepper, and smoked paprika. Mix until well blended. Tip: Letting the mixture sit for 10 minutes before applying helps the flavors meld.
2. Pat the prime rib dry with paper towels. This ensures the rub sticks properly. Tip: Room temperature meat cooks more evenly, so take it out of the fridge 30 minutes before cooking.
3. Generously apply the mustard and dill rub all over the prime rib, covering every inch for maximum flavor. Tip: Use your hands to massage the rub into the meat; it makes a difference.
4. Preheat your oven to 450°F. Place the prime rib on a rack in a roasting pan, fat side up. This positioning helps the fat render and baste the meat as it cooks.
5. Roast at 450°F for 15 minutes, then reduce the heat to 325°F without opening the oven door. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 15 minutes per pound. Tip: Use a meat thermometer for accuracy; guessing can lead to overcooking.
6. Remove the prime rib from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender slice.

But the real magic of this rub is how the mustard forms a beautiful crust, while the dill infuses the meat with its herbaceous charm. Serve it with a side of roasted potatoes or a crisp salad for a meal that’s sure to impress.

Blackened Prime Rib Rub with Coriander

Zesty flavors and a bit of heat define this Blackened Prime Rib Rub with Coriander, a dish that’s become a staple in my kitchen for special occasions. I remember the first time I tried it; the aroma alone was enough to convince me this recipe was a keeper.

Ingredients

• 1/4 cup smoked paprika (the smokier, the better for that deep flavor)
• 2 tbsp ground coriander (I love to toast the seeds and grind them fresh for an extra punch)
• 1 tbsp garlic powder (a must for that savory depth)
• 1 tbsp onion powder (for a slight sweetness)
• 1 tsp cayenne pepper (adjust based on your heat preference)
• 1 tsp black pepper (freshly ground, always)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp dried thyme (rubbed between fingers to release its oils)
• 1/2 tsp dried oregano (for a hint of earthiness)

Instructions

1. In a medium bowl, combine all the spices—smoked paprika, ground coriander, garlic powder, onion powder, cayenne pepper, black pepper, salt, dried thyme, and dried oregano. Mix well to ensure even distribution of flavors.
2. Pat the prime rib dry with paper towels. This step is crucial for the rub to adhere properly.
3. Generously apply the spice mix all over the prime rib, pressing gently to make sure it sticks. For best results, let it sit at room temperature for 30 minutes to allow the flavors to meld.
4. Preheat your grill or oven to 500°F. High heat is key to achieving that perfect blackened crust.
5. Cook the prime rib for 20 minutes at 500°F, then reduce the heat to 325°F without opening the grill or oven door. Continue cooking until the internal temperature reaches 135°F for medium-rare, about 15 minutes per pound.
6. Remove from heat and let rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful bite.

Outstanding in both flavor and presentation, this Blackened Prime Rib with Coriander Rub boasts a crispy, spice-laden crust that gives way to tender, juicy meat. Serve it with a side of roasted vegetables or a fresh salad to balance the richness.

Summary

Exploring these 18 savory prime rib rub recipes opens up a world of flavor for your special occasions. Each blend offers a unique twist to elevate your meal. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!