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Blackened Prime Rib

Blackened Prime Rib

  • Prep

    10 m
  • Cook

    1 h 55 m
  • Ready In

    3 h 5 m
Bill Echols

Bill Echols

A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.

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Nutrition

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  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 51.9 g
  • 80%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 2644 mg
  • 106%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside.
  2. Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight.
  3. Preheat the oven to 500 degrees F (260 degrees C).
  4. Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the center.
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Reviews

EKSATTLER
54

EKSATTLER

12/26/2004

Supurb flavor!! I used a 7 lb roast and added 2 Tbsp garlic powder to chili powder and blackened seasoning. Also, I added a cup of wine to the 2 cups of water in bottom of pan, which enhanced the flavor of the au jus. Will probably use chili powder with a little more "zip" next time for added spice (used mild this time). Final note: Pull your roast just before you think you should, then let it sit as recommended. Meat keeps cooking even after it's removed from oven, and you can always cook longer if it's too rare, but you can never uncook it. Overall, this is a must-try if you enjoy flavorful, delectible prime rib!!

Jay Specht
39

Jay Specht

1/19/2008

This is an excellent recipe,but at what point do the seasonings become redundant? I mean 3/4 cup of chili powder? I added all the ingredients together and by the time I got too the soy sauce I'm wondering why do I need another 1/2 cup of chili powder. So I added the blackened seasoning to the bowl and added 1/3 cup of soy sauce instead of 1/4. Then I splashed enough water in it to desolve the sugar and wet the seasonings. I also did't separate the meat from the bone. I poured the mixture over the meat. It was very thick and clung nicely.I let it sit in the fridge for an hour then I cooked it as directed to 145` and was quite pleased with the result. I will definitly use it again and I will try it on pork spare ribs.

Jason Amor
28

Jason Amor

8/3/2005

I love the blackened taste but there's a fair bit of waste with the bones in this cut. I wonder if you could get more value for your money by using the same spice mixture with a boneless cut.

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