Best Dry Rub Recipes For Roast Beef

Roast beef is a classic dish perfect for any special occasion or holiday meal. One of the key components in making a delicious roast beef is the dry rub. A dry rub is a blend of herbs and spices that are applied to cattle to give them flavor. In this article, we will explore the best dry rub recipes for roast beef and answer some common questions that you might have about seasoning your roast.

How Long Should Dry Rub Sit On Beef?

When using a dry rub, it’s important to let it sit on the beef for a certain amount of time to allow the flavors to penetrate the meat. The amount of time the dry rub should sit on the beef can vary depending on the recipe and personal preference. However, a general rule of thumb is to let the dry rub sit on the beef for at least 30 minutes before cooking. For a stronger flavor, let the dry rub sit on the beef for up to 24 hours in the refrigerator. Just be sure to carefully wrap the meat in foil or plastic wrap to stop it from drying out.

What Should I Season My Roast With?

When it comes to seasoning your roast beef, there are a variety of herbs and spices that you can use to create a delicious flavor profile. The following are some of the most typical components included in roast beef dry rub recipes: Salt: Salt is an essential ingredient in any dry rub recipe. It helps to enhance the flavor of the beef and draws out moisture, which helps to create a crispy exterior when cooking. Black pepper: The beef gets a little spiciness and earthiness from black pepper. It is a traditional seasoning that complements steak. Garlic powder: The meat gains a savory flavor from the garlic powder, which also works well with the other seasonings. Onion powder: To give the beef a little sweet and savory flavor, onion powder is used. It’s a fantastic complement to any recipe for the dry rub. Paprika: Paprika adds a smoky, sweet flavor to the beef. It’s perfect for creating a barbecue-style dry rub. Brown sugar: When cooking, brown sugar gives the beef a hint of sweetness and aids in producing a caramelized crust. Mustard powder: Mustard powder adds a tangy flavor to the beef and helps to tenderize the meat. Cayenne pepper: Cayenne pepper adds a bit of heat to the beef. Use it sparingly if you don’t like spicy food. Using all the above herbs to season your roast is time-taking. Instead, you can use Slap It On’s BBQ rub, which includes all the above herbs in one product. You will be free from the hassle. If you use these herbs separately, there is a chance of missing one or two ingredients. Or a few ingredients may not be available at home, so it is always better to use one product instead of eight herbs. Slap it on’s BBQ rubs are made with high-quality ingredients making sure that there is no compromise on the flavor and the health impact is not adverse.

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What Herbs Go Well With Roast Beef?

In addition to the basic dry rub ingredients listed above, a variety of herbs can be added to create a unique flavor profile. Here are some herbs that go well with roast beef: Rosemary: The traditional herb rosemary goes well with meat. Its piney flavor and scent go well with the beef’s richness. Thyme: Beef goes well with the earthy, somewhat sweet flavor of thyme. It’s a great herb to use in a dry rub. Sage: Sage has a strong, savory flavor that pairs well with beef. It’s a great herb to use in a holiday roast beef recipe. Oregano: Oregano has a slightly bitter and pungent flavor that pairs well with beef. It’s a common ingredient in Mediterranean-style dry rubs. Bay leaves: Bay leaves have a subtle, herbal flavor that can add depth to a dry rub. Just make sure to remove them before cooking.

Recipe With Oregano

Season the beef with sea salt and refrigerate for a few hours up to 24 hours. In a separate bowl, add garlic paste, pepper, oregano, crushed red pepper, and basil and mix well. Put the seasoning on the roasted beef and rub thoroughly. Roasted meat should be added to hot, medium-hot olive oil in a big skillet. Sear on all sides until it’s browned, transfer it to a baking sheet, and put it in the oven for 1 hour 20 minutes till it reaches 115 degrees. Do not open the oven after turning it off. When the internal temperature of the roast hits 130 degrees, give it another 30 minutes in the oven. After removing it from the oven, slice it after 15 minutes.

Recipe With Rosemary

Preheat the oven to 450◦f and prep the roast by pat drying with towels. Use a sharp knife and pierce the beef several times to insert the garlic in each hole. Separately combine salt, thyme, olive oil, freshly chopped rosemary, and pepper in a bowl, mix, and rub it on the beef. Put the roast on the top rack of the oven in a roasting pan, cook for 15 minutes, reduce the temperature to 325◦f, and continue cooking. When you take it out, the internal temperature should be 130◦f-150◦f. Leave it out of the oven for 20 minutes before slicing it.

Conclusion

In conclusion, a dry rub is a simple, flavorful way to elevate your roast beef. By using a combination of herbs and spices, you can create a unique and delicious flavor profile that will impress your guests. So go ahead and experiment with different dry rub recipes to find your favorite. Your guests’ palates (and you) will appreciate you! Slap it on offers the best quality dry rubs to make your roasted beef much more flavorful. We make it easier for you to roast beef and save you time by providing a ready-made rub. You do not have to worry about the availability of herbs when you have our rub at home.