Prime Rib Roast with Dry Adjika - Bold Georgian Flavour

Written by: Tatiana Zakaidze

April 4, 2026

Time to read 2 min

Dry Adjika — Georgia’s Bold Spice Blend

A traditional Georgian spice blend made with chilli, garlic, coriander, blue fenugreek and herbs — perfect for roasting, grilling and everyday cooking.

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What is Dry Adjika?

Dry adjika is a traditional Georgian spice blend made with chilli, garlic, coriander, blue fenugreek and herbs. It’s commonly used as a meat rub, marinade, or seasoning to add deep spicy-herbal flavour.

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Roast Rib Recipe

Georgian Roast Rib with Dry Adjika

Prep: 15 mins

Cook: 1 hr 45 mins

Serves: 4–6

Style: Georgian-inspired

Bold. Aromatic. Unforgettable.

If you’re looking to elevate your roast rib with something truly unique, Georgian Dry Adjika is the perfect solution. This traditional spice blend delivers deep flavour with chilli, garlic, coriander, blue fenugreek and herbs — creating a roast that’s rich, aromatic, and beautifully crusted.

Perfect for entertaining, weekend roasts, or BBQ season.

This roast rib is rich, savoury and aromatic, with Dry Adjika creating a beautifully seasoned crust and deep Georgian-style flavour.

Ingredients

1.5–2 kg beef rib roast
2 tbsp Dry Adjika
1 tbsp olive oil
3 garlic cloves, crushed
1 tsp salt, optional
1/2 tsp black pepper
1 tbsp butter, optional
Fresh parsley or coriander to serve

Method

Pat the rib dry and let it sit at room temperature for 30 minutes.
Mix Dry Adjika, olive oil, garlic, salt and pepper into a thick paste.
Rub all over the beef, coating every side well.
Cover and refrigerate for 2–12 hours if time allows.
Preheat the oven to 200°C.
Roast for 20 minutes to build colour and crust.
Reduce the oven to 160°C and continue roasting until done to your liking.

Rare — 15 min per 500g
Medium — 20 min per 500g
Well Done — 25 min per 500g
Rest for 15–20 minutes before slicing
Finish with butter and herbs, then serve warm.