|Nutritional Guidelines (per serving)|
|Servings: About 1/2 Cup (16 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This herb and Dijon wet rub creates a flavorful crust over the prime rib as it cooks. This rub is perfect whether you bake, grill, rotisserie, or smoke the roast.
- 1/3 cup/80 mL mustard (Dijon)
- 2 cloves garlic (minced)
- 2 tablespoons/30 mL oregano (fresh, finely chopped)
- 1 tablespoon/15 mL marjoram (fresh, chopped)
- 2 teaspoons/10 mL thyme (fresh)
- 1 teaspoon/5 mL rosemary (fresh, chopped)
- Optional: 1 tablespoon/15 mL mustard (stone ground)
- 1 tablespoon/15 mL salt (use more if roast is large)
- 1 teaspoon/5 mL onion powder
- 1 teaspoon/5 mL black pepper (coarse ground)
Combine all ingredients in a small bowl.
Apply wet rub all over prime rib roast and cook as directed.
You can prepare this mixture, cover and let sit for 15 to 20 minutes before using. This allows the flavors to meld properly. Store mixture in an airtight container in the refrigerator for up to three days after preparation. Double recipe if you are cooking a very large roast, otherwise, this amount works well for a four bone rib roast.