Holy Cow Dry Rub for Beef - Hot!

I tried this recipe for a Sunday roast dinner. I marinated the meat for approxiamately 6 hours. The meat had such a wonderful flavor and the right amount of heat. I served this with oven roasted potatoes and steamed vegetables. I will use this recipe again and again!

I quite liked this. I was worried at first that this was going to be very salty because of the amount of kosher salt but it balanced out nicely because it was only a rub. I browned the roast first and then put in the oven. Thanks for posting!

Holy cow, this is wonderful! I love very hot foods, and this did not let me down. This recipe is not so hot that it is unbearable but what it does do, is make the beef taste wonderful with all the spices mixed. Absolutely wonderful! I used this on a shoulder roast that ~ and this made the beef zing with flavor. I defrosted the roast and then used the rub all over it. I let this sit in the fridge for 2 days, (in a covered container) and roasted this in the oven the third day. This turned the roast into such a delightfully infused tender slices of beef. I sliced thin, and the outside had such a terrific flavor. Will use this again and often! Thank you, Kat's Mom! Made for *Aussie Swap* 2008.