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Frank's® RedHot®



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Servings: 14


  • 14 lbs. Export Rib or 109 Roast Ready Rib
  • 1 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1 cup McCormick`s® Montreal Steak Seasoning


  • 1. Baste entire prime rib with Frank's RedHot Sauce. Season generously with Montreal Steak Seasoning, packing seasoning on fat cap.<br>2. Marinate for 4 hours or overnight.
  • 3. Roast rib according to your standard procedures, basting occasionally with Frank's RedHot Sauce. We recommend an initial high oven temp to form a crust with the hot sauce, fat cap and seasoning. The Export Rib has a reduced fat cap and can be served with the seasoned crust.