This Rosemary-Garlic Prime Rib Rub will provide a beautiful, flavorful crust on your grilled or oven-baked rib roast. This amazing prime rib butter can also be used as a rub or resting butter, depending on need!

The combination of garlic and rosemary will bring out the natural beef flavor of your rib roast without overpowering it. The buttery-herbal flavor is absolutely delectable, improves tenderness, and produces fantastic drippings for gravy. The best part is that this prime rib butter is super easy to make!
If you’re cooking for a larger group, be sure to double or even triple this recipe. This prime rib butter recipe makes enough for a 4-5 bone prime rib. Use this rub 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)
• 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 it

The beauty of this rosemary-garlic prime rib rub is that it can be made quickly! Here are the 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 the bone-in beef roast. Cook as directed. See below for resting butter method.
• This garlic herb butter can be prepared ahead of time and stored in an airtight container in the refrigerator for up to one week before use. 
• Let the mixture come to room temperature before using. Remember that softened butter results in easier application. Pair this butter rub with our Prime Rib Injection Marinade recipe.

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. Once 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.
• Let the meat rest for 30 minutes. The residual heat will melt the butter, coating the entirety of the roast.
• Slice and serve. The meat will have a fantastic buttery and smoky flavor.

Try it on your favorite prime rib recipe today!

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Rosemary-Garlic 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.
• Seasoning 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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