Blackened Prime Rib

Bill Echols 5

"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."


3 h 5 m servings 697 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  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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  1. 23 Ratings


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 th...

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...

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.

i make 1 or 2 of these for large parties and all the guys always come back for more... but sometimes prime rib is a little out of my price range so i use a bottom round and that works out great ...

I cooked this for my staff today for our Christmas "lunch". I was a little worried that it would be too spicy for some, but everyone raved about the taste. Great recipe....won't be the last time...

I dont make it this way every time but it has become our favorite and most requested for Christmas! I followed directions and the spices formed a crust which we peeled off before carving. Such a...

Awesome prime rib. Definite add to the will do again list!!!

My family agreed that we really didn't taste any difference in the meat. To prepare this was time consuming and to no advantage. Sorry, Bill, but the 'old classic' is easier and faster for work...

Absolutely delicious! Cooked this for my friends last week for the playoffs and they devoured it! Great use of spices.