Name: Butter-Herb Prime Rib Rub
Prep time: 8 min
Total time: 8 min
Ingredients: 1/2 cup unsalted butter (softened (not melted)); 1 tablespoon olive oil; 1 small shallot (minced); 3 cloves garlic, minced; 3 tablespoons chopped fresh oregano; 1 1/2-2 tablespoons chopped fresh basil ((about 5-7 moderate sized basil leaves)); 1 tablespoon coarse ground black pepper; 2 teaspoons fresh thyme

Whether you are grilling, baking, or smoking a prime rib, how you flavor it will ultimately make or break the final product. This butter-herb wet rub can be prepared in a matter of minutes and adds a fantastic flavor to prime rib. This recipe makes 3/4 cup or enough butter-herb rub for a 6 bone rib roast.

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Salting a Prime Rib:

This butter-herb prime rib rub does not contain salt. The main reason for this will give you a chance to pre-salt the roast before cooking.
Pre-salting will draw out the moisture, reabsorbing back into the meat, flavoring it perfectly.
Use 1 teaspoon of kosher salt per pound. Apply it all over the roast, set it onto a large platter for 45 minutes, or place it uncovered into your fridge overnight (12 hours maximum).
Remove the rib roast from the fridge 45 minutes before cooking. Apply the butter-herb rub and grill, smoke, or bake as directed.

Butter-Herb Prime Rib Rub Ingredients:

Unsalted butter
Olive oil
A small shallot
Garlic
Fresh herbs: oregano, basil, and thyme
Black pepper

How to Make it a Prime Rib Rub:

Combine butter, oil, shallot, garlic, herbs, and black pepper to bowl. It should have a nice soft consistency, not runny, but soft and easy to apply.
You can make this rub the day before and store it in an airtight container in the refrigerator. Let it come back up to room temperature and soften before using.

Alternative uses:

This butter-herb prime rib rub makes a great compound butter!
Combine the ingredients listed above and add 1/2 teaspoon of kosher salt to the mixture.
Scoop out onto a sheet of wax or parchment paper. Form the mixture into a log shape, roll up the paper around the butter, and twist the ends to secure.
Place the butter into the refrigerator 2 hours before using.
To use, unwrap the butter, cut into 1/2″ thick slices and serve and use as resting butter for steaks, pork chops, and grilled chicken breasts.

Butter-Herb Prime Rib Rub

Whether you are grilling, smoking, or baking a prime rib, how you flavor it will ultimately make or break the final product. This butter-herb wet rub can be prepared in a matter of minutes and adds a fantastic flavor to prime rib. Recipe makes enough for a 6 bone rib roast.

5 from 1 vote

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Course: Rubs

Cuisine: Fusion

Keyword: beef prime rib, prime rib butter, prime rib rub

Prep Time: 8 minutes

Total Time: 8 minutes

Servings: servings

Calories: 130kcal

Author: Derrick Riches

Ingredients

1/2 cup unsalted butter softened (not melted)
1 tablespoon olive oil
1 small shallot minced
3 cloves garlic, minced
3 tablespoons chopped fresh oregano
1 1/2-2 tablespoons chopped fresh basil (about 5-7 moderate sized basil leaves)
1 tablespoon coarse ground black pepper
2 teaspoons fresh thyme

Instructions

Recipe makes 3/4 cup of rub.
Combine butter, oil, shallot, garlic, herbs, and black pepper to bowl. It should have a nice soft consistency.
Please note that this recipe does not contain salt. This way, you can pre-salt the prime rib.
Use 1 teaspoon coarse salt (kosher), per pound of meat.
Apply the salt evenly to the rib roast. Store on a large platter, uncovered in the refrigerator for 45 minutes up to 12 hours before cooking.
Remove the roast from the fridge 60 minutes before cooking. Apply butter-herb rub evenly to rib roast, and cook as directed.