This Garlic Butter-Herb Prime Rib Rub will create a beautiful, flavorful crust on your grilled or oven-roasted rib roast. Additionally, this prime rib butter can be used as a resting butter!

The combination of garlic and rosemary will enhance the natural beef flavor of your rib roast. The buttery-herbal flavor not only promotes tenderness but also provides delicious drippings for gravy. The best part is that making this prime rib butter is incredibly easy!
This recipe makes enough for a 4-5 bone prime rib. If you’re cooking a larger roast, be sure to double or even triple this recipe as needed. You can use this prime rib butter on pork roasts as well!

Prime rib rub ingredients

• Unsalted butter (Irish or Danish style butter recommended. European butters contain 85% butter fat, which means it’s creamy and much more flavorful than standard butter.)
• Garlic minced (substitute with 1 1/4 teaspoons garlic powder, or 1 1/2 tablespoons minced shallots)
• Extra-virgin olive oil
• Kosher salt
• Fresh rosemary
• Black pepper (fresh cracked or 16-gauge)
• Soy sauce (use Tamari for gluten-free option)
• Worcestershire sauce
• Dried marjoram (substitute with dried of fresh thyme)

Making and using a prime rib rub

The beauty of this garlic butter-herb prime rib rub is that it can be made quickly and used in just a few easy steps.

• Combine softened butter, olive oil, and minced garlic. Add soy and Worcestershire sauces into the butter mixture.
• Stir in black pepper and rosemary.
• Apply the mixture evenly to beef roast. Cook as directed.
• This garlic herb butter can be prepared ahead of time and stored in an airtight container in the refrigerator for up to one week. 
• Let the mixture soften at room temperature for easier application. Pair this butter rub with our Prime Rib Injection Marinade recipe for best results.

Use it as a resting butter

Using this rub as a resting butter is a great option for roasts cooked low and slow in the smoker.

• Season your prime rib with a dry rub and cook it in your smoker. When the roast reaches an internal temperature of 125-130 degrees F. (medium-rare), remove it from the smoker and gently apply the herb butter to the surface.
• Rest the roast for 20-30 minutes. The residual heat will melt the butter and coat the roast.
• Slice and serve. The meat will have a fantastic buttery and smoky flavor.

More recipes!

• Prime Rib Roast on the Rotisserie
• Holiday Pork Crown Roast!
• Best Meats to Smoked for the Holidays

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Garlic Butter-Herb Prime Rib Rub

This prime rib rub will provide a beautiful and flavorful crust on your roast. The garlic and rosemary work wonders with the natural beefiness of this cut, but will not overpower it. You can also use it as a resting butter!

Course Rubs

Cuisine American

Keyword prime rib, prime rib butter, resting butter

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 0.66 cup

Calories 1248kcal

Ingredients

• 1/3 cup unsalted butter softened (not melted)
• 6 cloves of garlic minced
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon coarse ground black pepper
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce

Instructions

• Combine softened butter, olive oil, minced garlic, and salt in a small bowl. Incorporate soy sauce and Worcestershire sauce into butter mixture. Finally, add the black pepper, rosemary, and stir to combine.
• Apply the mixture to all surfaces of the meat and cook as directed.

  *See notes below on using it as a resting butter, rather than a rub.
• Butter rub can be prepared ahead of time and stored in an air tight container in the refrigerator for up to one week before use. Allow the mixture to come to room temperature (the butter will need to be softened for easier application), before using it on an uncooked rib roast.

Notes

• Using this rub as a resting butter is a great option for roasts cooked low and slow in the smoker.
• Season your prime rib with a dry rub and cook it in your smoker. Once the roast reaches an internal temperature of 125-130 degrees F., remove it from the smoker and gently apply the herb butter to the surface.
• Let the meat rest for 30 minutes. Carve and serve. The meat will have a fantastic buttery and smoky flavor.

Nutrition

Calories: 1248kcal | Carbohydrates: 12g | Protein: 4g | Fat: 136g | Saturated Fat: 65g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 55g | Trans Fat: 4g | Cholesterol: 246mg | Sodium: 21783mg | Potassium: 326mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2955IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg

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