This post contains affiliate links, please read our disclosure policy.

Want to save this post?
Just enter your email and get it sent to your inbox! Plus you’ll get new posts from us every week!
Please enable JavaScript in your browser to complete this form.

This dry rub for beef is the easiest way to make a flavorful roast! Rub the beef down with a mixture of fresh herbs and a blend of seasonings that only takes minutes to prepare.

Dry Rub for Beef

I love using dry rubs when cooking any cut of beef. Dry rubs are a simple way to infuse flavor into the meat and can come together easily with spices and seasonings you most likely already have on hand in your pantry. 

Looking for the perfect recipe to use a dry rub on? Try this top round roast. Need a side dish to go with your beef? Try these air fryer green beans or this broccoli casserole with ritz crackers

Do I need to add any oil or butter?

No! That’s what gives a dry rub its name – no liquid required. The spices and seasonings are rubbed directly onto the meat and will get all the moisture it needs from the juices in the oven when the beef cooks. 

Dry Rub Ingredients

  • Fresh Herbs – I love adding fresh rosemary and thyme to my dry rub when it’s available, but if you don’t have them on hand, dried herbs will work just as well.
  • Spices & Seasonings – Besides the standard salt & pepper, my go to spices for a dry rub are garlic powder, onion powder and ground mustard
Roast Dry Rub

How to make a Dry Rub for Beef

Combine all of your fresh herbs and spices in a bowl and mix. Set aside while you take your cut of beef out of the fridge at least 15 minutes before cooking. Coat the top of the beef with your dry rub, and cook according to the cut of beef and desired wellness/temperature. Enjoy!

Yield: 1 Roast

Dry Rub

Top Round Roast

Simple yet flavorful dry rub for a roast beef! Rub the beef down with a mixture of fresh herbs and a blend of seasonings that only takes minutes to prepare.

Prep Time 5 minutes
Total Time 5 minutes


  • 1 Tbsp Fresh Rosemary - Chopped
  • 1 Tbsp Fresh Thyme - Chopped
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Ground Mustard


  1. Take your roast out of the fridge 15-20 minutes before cooking
  2. Combine all spices in a bowl and mix thoroughly. Coat the top of the round roast with the dry rub!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 292mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g

Nutrition values are estimates only.

Internal Temperature for Beef

  • 125º- Rare
  • 135ºF- Medium Rare
  • 145º- Medium
  • 155º- Medium Well

What other spices can I use?

I gave you my favorite combination of seasonings and spices, but feel free to experiment with your own. Add brown sugar for a sweet rub, or paprika, chili powder and cayenne for a spicy version. The possibilities are endless!

How to store the dry rub

Dry rubs are so easy to throw together that most people make them right before they cook their meat, however they can be made in advance and stored in an airtight container in your refrigerator or pantry.  

Dry rubs also make wonderful homemade gifts, just mix up a large batch and divide among airtight glass jars (these 4 oz mason jars are my go to) attach a label and tie with a decorative ribbon.

Sharing is caring!

About Michelle Beaton

Welcome to Weekend Craft. Life is busy so I am all about getting projects done on the weekend, whether it be crafts, DIY, home decor, or crafting with your Cricut.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

1 Comment