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beef rub paste in white bowl with a gold spoon
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Beef Rub

This all-purpose Beef Rub is made with 6 ingredients including olive oil for making it a paste. Perfect for standing rib roast, filets, tri-tips, and more.
Prep Time5 minutes
Total Time5 minutes
Course: BBQ, Herbs and Spices, rubs, Seasonings
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 servings
Calories: 33kcal
Author: Cyndy and Jayne

Ingredients

  • 3 Tablespoons olive oil
  • 1 Tablespoon garlic finely minced (or 1 Tablespoon garlic powder)
  • 1 Tablespoon fresh thyme finely minced (or 1.5 teaspoon dried thyme)
  • 1 Tablespoon fresh rosemary finely minced (or 1.5 teaspoon dried rosemary)
  • 2 teaspoons kosher or flaky salt* (omit if brining the beef ahead of time)
  • 1 teaspoon black pepper, freshly ground

Instructions

  • Remove sprigs/ leaves from stems and mince the fresh rosemary and thyme, and set aside. Mince the garlic cloves.
  • Add olive oil to a small bowl. Whisk in salt (if using) and pepper, and then add minced rosemary, thyme, and garlic.
  • Combine to make a loose paste for rubbing on the meat.
  • If not using immediately, cover and refrigerate for up to 3 days.

Alternate: Make this rub in a Mini Chopper

  • Combine all of the seasoning ingredients in the bowl of a mini chopper and chop until minced. Add olive oil and blend until combined.

Notes

  • Makes enough rub for one brisket, beef tenderloin, rib roast, or tri-tip
  • Make ahead and store in the refrigerator for up to one week
** If you are brining the meat, as we do in our Standing Rib Roast recipe, omit the salt in this mixture. 

Nutrition

Calories: 33kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 388mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg