I’ve been using a similar roast seasoning approach for decades but I suggest the following tweak. It makes things easier and much more convenient for me.
Add a full canister of salt to a large bowl. Press and add all the cloves of a full head of garlic and thoroughly mix until all the lumps are gone. Add paprika until the color is just about that of your site background. Reserve in an airtight container in the freezer until ready to use.
Use as a dry rub on your beef, poultry or lamb and place the meat in a sealed plastic bag in the refrigerator for a day or two before cooking. The salt will draw moisture from the meat and will permeate well. The rub will keep indefinitely and you only need a few spoonfuls for this ready-to-use, no mess approach.
Obviously, you can modify ad lib as preferred. For example, on a brisket I place a few bay leaves on top of the roast.
Submitted by Reivan Zeleznik (firstname.lastname@example.org):
Thanks for your input! I do keep a few homemade rubs on hand for various roasts — never though to do it with rib roast though!