Prime Rib Seasoning Mix
photo by Alan Penn
- Ready In:
- 2hrs 10mins
- 1⁄4 cup ground black pepper (course)
- 1⁄4 cup salt
- 1⁄4 cup garlic powder
- 2 tablespoons paprika
- 1⁄4 cup onion powder
- 2 tablespoons msg (can omit, do not substitute with meat tenderizer)
- 2 tablespoons seasoning salt (Johnny Seasoning)
- 1 tablespoon celery salt
- Rub 1/2 cup per 10 # meat. Rub and massage seasoning in with SOY SAUCE after all wet, work the seasoning in real good!
- keep adding more seasoning till you have the amount needed.
- Place in refrigerator, let seasoning soak into meat for 24 hours before cooking.
- Take a large onion or more to make 1" thick slices to.
- line down center of pan big enough to fit your piece of prime rib on! take rib out of refridgerator,sit at room temperature ½ before cooking.
- Cook 350° around 2 hrs or more depending.
- on the weight size of the prime rib! Use a meat thermometer.
- Med: 140°.
- Well: 160°.
- Please note that beef roasts will "render" and continue cooking, increasing in temperature by as much as 15 deg. F just sitting on the counter. So, keep this in mind -- i.e., for a final temp of 120 deg F, take the roast out when the center of the meat reads 105 deg F.
- May also Cook 500° 5 minutes per pound. After the 5 minutes times the pound of meat turn oven OFF. But you must leave oven door closed for 3 hours. NO Peeking!
I made this rub and applied it 24 hours prior to cooking our Christmas dinner. Oh my goodness. The prime rib was amazing! My husband considers himself a prime rib connoisseur and he was so happy with the results and I was happy to have cooked it perfectly. One of the best ever!! I made a large batch of rub and will be happy to use it again. Thanks for sharing this wonderful recipe!
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