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.
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
- 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.
- 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
- 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
- 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.