Montreal-style Spice Rub by Barbara

Montreal Steak Seasoning is a popular mix sold by McCormick but we didn't have any on hand.  I thought I'd try making a version of it to put on boneless beef short ribs which I planned to roast in a slow oven for a long time.  Well, I put too much salt in the rub --- so here, I have dialed it back to edible levels.  

When preparing this post, I found an excellent article on Epicurious:  History of Montreal Seasoning.  Further research suggests I should have used dill instead of thyme.  But I thought I did a pretty good job!

---Barbara

Montreal-style Spice Rub 

1/2 t. smoked paprika

1 T. black pepper

1/4 t. salt

1/4 t. coriander seeds

2 bay leaves, pulverized

1/2 t. onion powder

1/2 t. garlic powder

1/2 t. mustard seeds

1/2 t. nigella seeds

1/2 t. dried thyme

a sprinkle of sugar for the protein

Combine spices then grind in mortar with a pestle.  Break up the bay leaves into tiny pieces.  This can be done by placing them in a plastic sandwich bag and pounding or crunching them until powdery.  Combine with the rest of the spices.  

This rub will work well for any fish, chicken or meat, not just beef.  

In all cases, dry the protein off well, sprinkle it with a little sugar, and bring it to room temperature.  

Then pat the rub all over all sides.  

For the beef short ribs roast in a slow oven (200-215) on a rack until fully cooked.  

Time will vary depending on what protein you choose.  

Boneless beef short ribs took 3 hours to be fork tender.  

Fish could be roasted in a 350 degree oven and might take only 10 - 15 minutes depending on the thickness of the fish. 

 Chicken roasted at 350 degrees would likely take 30-45 minutes depending on the cut you choose.  

It could also be used on hamburgers, roasted potatoes and some suggest using it on the rim of a glass for a Bloody Mary.

B