recipe reviews for:

Blackened Prime Rib

“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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Reviewed: Jan. 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.

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Jay Specht

	Cooking Level: Intermediate Living In: Haughton, Louisiana, USA
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Reviewed: Jan. 2, 2008

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

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vegas cheese head


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Reviewed: Jun. 2, 2007

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 too!

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hehmin


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Reviewed: Aug. 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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Reviewer:

Jason Roy


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Reviewed: Jul. 21, 2005

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 working mothers pressed for time.

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Reviewer:

DEBWEB1


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Reviewed: Apr. 11, 2005

Yummy recipe! Went great with garlic mashed potatoes and green beans with walnuts.

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Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Mar. 9, 2005

I wish I had more stars to give this recipe, unbelievable, best prime rib I will ever taste!!!

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GREG10


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Reviewed: Dec. 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!!

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Reviewer:

EKSATTLER


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