Name: Best Rib Seasoning
Prep time: 3 min
Total time: 3 min
Cuisine: American
Ingredients: 1 tablespoon kosher salt.; 1/2 teaspoon paprika.; 1 1/2 teaspoons garlic powder.; 1 1/2 teaspoons coarse black pepper.; 1 1/2 teaspoons dried thyme leaves.; 2 teaspoons dried rosemary.

Beef roast covered in flavorful herbs, plated with a few sprigs of fresh rosemary. | tastycoock.com

I've crafted this prime rib spice mixture over many years, and it's now my go-to secret for the juiciest, most flavorful roast you'll ever try. After countless tweaks, I've nailed this combo of basic pantry stuff that turns ordinary meat into something extraordinary. It's almost funny how my guests always ask for my recipe after tasting it, and I'm almost shy to admit how simple it really is.

The Magical Flavor Harmony

This mix works wonders for a few key reasons. The kosher salt doesn't only add flavor - it actually helps form that amazing outer layer while naturally tenderizing the meat. Those fresh herbs like thyme and rosemary add wonderful scents, and the garlic and black pepper bring just enough punch to round everything out. When it all comes together in your hot oven, something truly special happens.

What You'll Need

Kosher Salt: The bigger flakes work better for coating meat properly
Paprika: Gives your finished crust that gorgeous reddish tone
Garlic Powder: It blends into the beef, adding amazing depth
Coarse Black Pepper: Grinding it yourself makes such a difference
Dried Thyme: A must-have companion for any beef dish
Dried Rosemary: I always rub it between my fingers to wake up the oils

The Simple Steps

Let It Rest: Cover it tightly and pop it in the fridge. The longer it sits, the better - aim for at least 6 hours for the flavors to really sink in.
Season Generously: Drop salt from high up, then work your spice mix in thoroughly. Be generous and get into every little space.
Prepare Your Beef: Use paper towels to completely dry your roast. You won't get that nice crust if there's any water left.
Combine Everything: Mix all ingredients except salt in a bowl. Press down on the herbs with your spoon to get more flavor out of them.

Insider Tricks

Wanna make it even better? Try heating your spices in a dry skillet first. This wakes up all the natural oils and makes everything smell amazing. Don't skimp on covering every inch of the meat, and don't cut the resting time short. Also, meat that's not cold from the fridge will cook more evenly - that's a fact.

A white dish filled with a blend of dried herbs and coarse salt, set on a wooden surface. | tastycoock.com

Why Salt Matters

Salt isn't just about taste - it's actively changing your meat. It softens those tough parts and makes everything more tender. It also helps keep the juices in and creates that fantastic crust we all want. Think of it as the foundation that everything else builds on.

Patience Pays Off

I always get the seasoning done the night before cooking. Those extra hours (anywhere from 6 to 24) really let the flavors sink deep into the meat. Everything gets more tender and tastes way better. Don't rush this part - you'll thank me later.

Do You Need Oil

Don't bother adding extra oil - your cut already has plenty of natural fat. As it heats up, that fat will melt and naturally coat the meat as it cooks. If you really want to, you can lightly brush on some olive oil, but don't go crazy with it.

Batch It Up

I normally mix up more than I need and store it for later use. In a sealed container, it stays good for several months. This makes life so much easier when you want that perfect taste but don't feel like measuring out all the ingredients again.

Works On Everything

This mix isn't just for fancy prime rib. I throw it on everything from pork chops to chicken thighs, even regular steaks. The balance just works with all kinds of meat. It's become the go-to seasoning in my kitchen for practically everything.

A seasoned meat roast with rosemary and black pepper is displayed on a plate, both uncovered and wrapped in plastic. | tastycoock.com

Planning Ahead

Here's a smart kitchen trick I love. Make twice as much and split it between two jars - one for everyday cooking and another sealed tight for special occasions. Write the date on them and you'll always have great seasoning ready. My kid actually took some to her dorm because she missed our Sunday dinners so much.

Crowd Pleaser

Whenever I'm cooking for big family get-togethers or holiday meals, this spice blend never disappoints. There's nothing better than seeing everyone's reaction after their first bite. I love passing the recipe around too - now it's become a family tradition and everyone makes their roasts this way.

Enjoy It Year-Round

Many folks only think about prime rib during holidays, but I make it all through the year. This seasoning works great no matter the season. During summer months, I'll even put it on steaks for the grill - the herbs get nice and crispy over hot coals. Whether it's cold or hot outside, this mix just makes meat taste better.

A seasoned raw beef roast is displayed on a white plate against a marble countertop. | tastycoock.com

Frequently Asked Questions

→ When should the seasoning go on the meat?: For the best flavor, rub about 6-24 hours before cooking. This lets the meat soak up every bit of goodness.
→ Is it okay to prep the rub in advance?: Absolutely! Just store the mix in a dry, sealed container in a cool spot, and it will be good for around 3 months.
→ Why not mix the salt with other spices?: By keeping salt separate, you ensure it sticks evenly over the meat. Helps to make that tasty crust everyone loves.
→ Can fresh herbs replace dried ones?: Fresh herbs work, but dried ones stick better to the meat and pack a stronger punch in flavor.
→ How much meat can this cover?: This amount is great for a boneless 5-6 lb rib or a standing roast between 7-8 lbs.

Best Rib Seasoning