Best Prime Rib Seasoning Recipe With a Rich Black Garlic Rub

Intro

In the I Love Black Garlic kitchen, we test seasonings on repeat until they earn a permanent place in our holiday rotation. A good prime rib rub needs salt, aromatics, and a little richness so the surface can brown properly. This version leans on black garlic for quiet depth. It tastes like slow roasted garlic with hints of molasses and balsamic, and it melts into the fat of the roast in a way that regular garlic simply does not.

You can use this best prime rib seasoning recipe whether you oven roast, reverse sear, or smoke your prime rib. The method here focuses on how to build the crust and apply the seasoning so home cooks can get steakhouse level results without a complicated setup. The goal is a well seasoned roast that slices pink and juicy with a flavorful, peppery, black garlic crust around every slice.

Ingredients

Dry seasoning base

• 2 tablespoons kosher salt
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

Black garlic prime rib paste

• 6 peeled black garlic cloves, mashed, or 2 tablespoons Organic Black Garlic Purée
• 3 tablespoons olive oil or softened butter
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce, optional

For the roast itself

• 1 prime rib roast, about 4 to 6 pounds, bone in or boneless

Instructions

1. Pat the roast dry and let it warm up. Remove the prime rib from the refrigerator 45 to 60 minutes before seasoning. Pat it very dry with paper towels. If it has a thick fat cap, lightly score the fat in a crosshatch pattern. This gives the black garlic paste more places to cling and helps the crust form.
2. Mix the dry seasoning. In a small bowl, stir together the kosher salt, freshly cracked black pepper, smoked paprika, onion powder, dried rosemary, and dried thyme. This blend is the backbone of the best prime rib seasoning recipe, giving you a balance of salt, smoke, and herbs without overpowering the beef.
3. Make the black garlic paste. In a separate bowl, mash the black garlic cloves with a fork until smooth, or measure out your black garlic purée. Add the olive oil or softened butter, Dijon mustard, and Worcestershire sauce if using. Stir until the mixture is thick, glossy, and spreadable. It should feel more like a paste than a thin marinade.
4. Coat the prime rib with black garlic. Set the roast on a rack over a baking sheet. Rub the black garlic paste all over the prime rib, working it into the scored fat and any natural seams in the meat. You want an even, thin layer that covers the surface without clumping too heavily in one spot.
5. Add the dry seasoning. Sprinkle the dry seasoning mix evenly over the roast, turning as needed to coat all sides. Gently press the seasoning into the black garlic paste so that it sticks. Some will fall onto the pan, which is fine. At this point the outside of the roast should look well seasoned but not caked.
6. Rest and chill for deeper flavor. For the very best prime rib seasoning recipe result, place the seasoned roast uncovered in the refrigerator for 6 to 24 hours. This dry brining step gives the salt time to move into the meat, dries the surface slightly, and helps the crust brown more evenly. When you are ready to cook, pull the roast out of the fridge and let it sit at room temperature for another 30 to 45 minutes while the oven or smoker preheats.
7. Cook using your favorite prime rib method. You can use this black garlic seasoning with different cooking approaches. A classic option is to roast at 450 degrees Fahrenheit for 20 minutes to jump start browning, then reduce the heat to 325 degrees Fahrenheit and cook until the internal temperature reaches about 120 to 125 degrees Fahrenheit for medium rare. A reverse sear also works well: cook low and slow around 250 degrees Fahrenheit until nearly at temperature, then finish with a hot sear at the end.
8. Rest and carve. Once the roast reaches your desired internal temperature, remove it from the heat and let it rest for at least 20 to 30 minutes. This rest lets the juices redistribute so your slices stay moist. Carve thick slices and serve with pan drippings or your favorite au jus. You will notice how the black garlic based seasoning has formed a dark, flavorful crust around each slice.

Tips And Variations

• Use a thermometer, not just time. Prime rib size and shape can vary. An instant read thermometer is the easiest way to hit your target doneness. Aim around 120 to 125 degrees Fahrenheit before rest if you like medium rare.
• Try a smokier version. For a smokehouse style twist, add 1 teaspoon chipotle powder or extra smoked paprika to the dry rub. The black garlic can handle the extra boldness and still shine through.
• Make it more herb forward. If you love rosemary and thyme, feel free to increase each by 1/2 teaspoon. You can also add a pinch of dried oregano for a Mediterranean leaning profile.
• Add a coffee crust. For an even deeper crust, stir 1 teaspoon very finely ground espresso into the dry seasoning. Coffee and black garlic work beautifully with beef and help create a rich, dark outer layer.
• Use leftovers creatively. Leftover prime rib makes incredible sandwiches with a swipe of black garlic mayo, or you can serve slices alongside creamy sides like black garlic pasta or risotto for a second day dinner that still feels special.

Nutrition

The exact nutrition for your prime rib will depend on the size of the roast, the fat trimmed, and how much seasoning and fat you consume. The seasoning itself adds minimal carbohydrates and a small amount of fat from the oil or butter. Most of the calories will come from the beef. For planning, a typical serving of prime rib often lands around:

• Calories: about 400 to 600 per serving
• Protein: about 25 to 35 grams
• Fat: about 30 to 45 grams
• Carbohydrates: about 2 to 4 grams from the seasoning

Because this best prime rib seasoning recipe leans on black garlic for sweetness and umami, there is no need for added sugar to get a beautifully browned crust. Pair your roast with lighter sides like salads or roasted vegetables if you want to balance a richer main course.

Frequently Asked Questions

Can I make this prime rib seasoning ahead of time?

Yes. You can mix the dry rub and black garlic paste separately up to two days ahead. Store the dry rub in an airtight container at room temperature and keep the paste covered in the refrigerator. Bring the paste closer to room temperature before spreading it over the roast so it is easier to work with.

Will black garlic burn at high heat?

Black garlic is already slow aged and does not burn as quickly as fresh garlic. It holds up well at typical roasting temperatures. If you use a very hot initial blast, keep that stage short and watch the crust. You want a dark brown surface, not blackened patches.

Can I use this best prime rib seasoning recipe on other cuts?

Absolutely. This seasoning works on ribeye roasts, strip loin roasts, and thick individual steaks. Just scale the recipe as needed and adjust your cooking time to match the cut. It can also be used on lamb leg or even a pork loin roast if you enjoy black garlic on those meats.

Do I need to adjust the salt for a smaller roast?

If your roast is smaller than 4 pounds, you can reduce the salt slightly. A general range of about 1/2 to 3/4 teaspoon of kosher salt per pound of meat is a good starting point. The rest of the seasoning can stay similar and you can brush off any excess before cooking if it looks heavy.

More Black Garlic Recipes To Serve With Prime Rib

Once you have the best prime rib seasoning recipe dialed in, you can round out your menu with a few simple black garlic sides and sauces for a full feast.

• Serve thick slices of prime rib over black garlic mashed potatoes so the juices can soak into a creamy, savory base.
• Whisk some of the pan drippings into our black garlic butter for an easy compound butter to melt over each slice.
• For second day leftovers, thinly slice the roast and tuck it into sandwiches with black garlic mayo and a simple green salad.
• If you want a more luxurious next day dinner, chop leftover prime rib and fold it into creamy black garlic risotto or our black garlic creamy Alfredo pasta.

Make The Best Prime Rib Seasoning Recipe With Our Black Garlic

Black garlic is the quiet secret that takes this prime rib seasoning from good to memorable. It gives you roasted garlic depth, gentle sweetness, and rich umami in one ingredient. Because our black garlic is slow aged and naturally soft, it mashes smoothly into seasoning pastes and clings easily to the surface of a roast.

For rubs like this, we love using both our smooth Organic Black Garlic Purée and our convenient Organic Peeled Black Garlic Cloves. Keeping a jar or two in your pantry means you are always ready to turn a simple roast into something that tastes like it came from a steakhouse, without changing your cooking routine.