Prime rib paste

ColbyLang

Gents. Just ordered and paid for prime rib….local butcher gonna remove and re-truss bones. What is the paste to season with instead of just plain ole S&P? Planning on a Christmas Day feasting. 300° till about 125-130 IT then rolling it hard for a good sear on my gasser. Thanks in advance 

Florida Grillin Girl

EVOO, tons of fresh chopped garlic, fresh chopped rosemary, S&P.

Cornholio

I use rosemary, thyme, garlic mixed with room temp butter and slather it up. 

Mark_B_Good

I find because the cut is so thick on the prime rib, you can afford to have a fairly intense seasoning ... typical choices for binder is either yellow mustard or mayonnaise ... yellow mustard will give the more intense flavor.

For seasoning, I've been using this recipe lately, and it is just incredible. You'll probably need 3/4 cup to properly season a big rib roast.

1 part kosher salt
1 part crushed black pepper
1.5 parts smoked paprika
0.5 parts sage

Eggpharmer

1 T each beef base, Worcestershire, and fish sauce
Head of garlic

Handful of rosemary
Lots of black pepper
Olive oil to right consistency, about 1/3 cup

Blend in food processor or blender then apply

FATC1TY

I use the better than boullion beef or seasoned vegetable. Get the paste in the jar, smear just enough to make it tacky, then I use lots of black pepper, fresh garlic, and fresh chopped rosemary. 

Go a touch lighter on the salt obviously, but I also salt my roast a few days before cooking. 

Comes out excellent every year with a great salty and savory crust. 

saluki2007

We use Mrs O’leary’s every year. 

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust-recipe/

jdMyers

Take a wooden spoon handle.  Along the fat cap make pairs of side by side holes down into the meat for the length of the meat with the handle.   Press in cold butter pieces garlic and your seasoning blend. I use thyme and rosemary as well.  Cap it with a chunk of cold butter.  Once it's nearly done try a balsamic or maple glaze as a finisher..  

TechsasJim

It’s beef man, keep it simple, just S&P.   Done it like that for years, never disappoints.   

RyanStl

Cornholio said:

I use rosemary, thyme, garlic mixed with room temp butter and slather it up. 

 Both times I tried to slather butter like that it wanted to stick to my skin, not the meat. Is there a trick to it!

Botch

FATC1TY said:

I use the better than boullion beef or seasoned vegetable. Get the paste in the jar, smear just enough to make it tacky, then ...

That's a really interesting idea.  

Cornholio

RyanStl said:

Cornholio said:

I use rosemary, thyme, garlic mixed with room temp butter and slather it up. 

 Both times I tried to slather butter like that it wanted to stick to my skin, not the meat. Is there a trick to it!

I give it a little bit of S&P and in the fridge uncovered for several hours then coat it. I also noticed that it helps to have the butter at room temp but not too soft. So maybe the butter was too soft or too hard? And the drier surface from the fridge helps. 

Doing one next week so I’ll pay more attention and revert. 

RRP

I know you were asking for a "paste" but instead I'm offering this terrific rub that I swear by and have made for years. You WON'T be sorry if you use it!