Dad’s “Famous” Rub
Okay, I know, it isn’t really famous (yet), but it is well-known and well-loved in my family at least. This may be simple, but it imparts a phenomenally delicious crust to red meat. I literally look forward to it all year. Dad started making it several years ago to rub on the standing rib roast we always have on Christmas Eve, but it’s also great on steak or lamb.
Ingredients:
2 cloves garlic, minced (or more or less, depending how much meat you have)
Fresh rosemary, finely chopped
Very coarsely ground black pepper
Sea salt
Start by mincing the garlic. Use equal parts of rosemary and pepper as garlic, and add slightly less than an equal part of sea salt. Mix all this together and rub on the meat. Wrap it loosely and refrigerate until ready to cook. The longer it stays on the meat the better. Mom and Dad say they usually leave it on the meat for at least a couple of hours.
