ST. LOUIS PRIME RIB

ST. LOUIS STYLE PRIME RIB

ST. LOUIS PRIME RIB

Photo by Dale G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 10

    LB PRIME RIB

  • ST. LOUIS RB

  • ½

    cup dark brown sugar

  • 1

    tablespoon fresh ground black pepper

  • 2

    tablespoons coarse kosher salt

  • 1

    teaspoon cumin

  • 1

    teaspoon cayenne

  • 2

    teaspoons chili powder

  • 2

    tablespoons paprika

  • 2

    teaspoons ground mustard

  • 2

    teaspoons granulated garlic

Directions

MIX RUB TOGETHER AND PLACE IN AIR TIGHT CONTAINER. PREPARE PRIME RIB ROAST, TRIM OFF EXCESSIVE FAT,, LEAVE 1/8 TO 1/4 INCH ON. COAT WITH TNT RUB, PLACE IN TUPPERWARE TYPE CONTAINER THEN INTO FRIDGE FOR 4 HOURS. REMOVE FROM FRIDGE, PLACE ON COUNTER, PREHEAT OVEN TO 350 F , PLACE PRIME RIB IN ROASTING PAN AND INTO OVEN TILL AN I.T OF 145- 150 F. JUICE CAN BE MADE INTO GRAVY.


Nutrition

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