Prime rib paste

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

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. 

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..  

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!

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.