Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Blackened Prime Rib
Serves 8 - (16 ounce portions)

1 - 16 lb. oven ready Rib Roast

Méthode:
Pull back fat cap and liberally sprinkle Blackening Seasoning (recipe to follow) on rib roast. Replace fat cap and netting. Place onto a preheated 350° oven for 4 hours until you have an internal temperature of 145°. Remove and allow to rest for 15 minutes, slice in between each rib and serve with 2 oz. of sauce (Tabasco Horseradish Sauce recipe to follow).

Blackening Seasoning
4 tbsp. Garlic Powder
4 tbsp. Onion Powder
3 tbsp. Lemon Pepper
3 tbsp. Black Pepper
4 tbsp. Dry Rosemary
4 tbsp. Dry Thyme
4 tbsp. Dry Parsley
8 tbsp. Paprika
1 tsp. Cayenne

Méthode:
Mix together and coat prime rib.

Tabasco Horseradish Sauce
Serves 8 - (2 ounce portions)

16 oz. Heavy Cream
4 tbsp. grated Fresh Horseradish
1 tbsp. minced Garlic
1 tbsp. minced Onion
2 tbsp. minced Basil
3 tbsp. Unsalted butter
1/4 cup Marsala Wine
4 tbsp. Tabasco
Salt & Pepper to taste
1 tsp. Olive Oil

Méthode:
Heat a saute pan over medium high heat. Add oil, then add onions, garlic and basil. Saute until onions are translucent. Add wine to pan and allow to reduce by 3/4. Add heavy cream and reduce by 1/4. Pull off of heat, add tabasco, horseradish, salt, pepper and butter then serve 2 oz. over prime rib portion.