Blackened Prime Rib

Inspired Prime Rib Variation

The recipe for the spice mixture was given to us by Spindleshanks' chef, Herman, written on a paper doily in a dimly lit corner of the restaurant. Upon reading it the next day in the light, I found that the ingredients for the spice rub were listed in "parts" rather than the normal units of measure. For the home cook, I have translated the recipe to produce the right amount of the spice mixture for 6 servings. I have also added my method for preparing the prime rib itself, which is similar to Herman's method. NOTE: If you do not have a strong, commercial-style hood over your cooktop, you may want to use a gas grill instead, as blackening in a pan creates a fair amount of smoke. Either way, the results are delicious!
1 4-rib prime rib of beef
Salt and freshly ground black pepper

Spice mixture:
4 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons cayenne pepper
1 teaspoon white pepper
4 teaspoons thyme
2 teaspoons oregano
2 teaspoons fennel seeds
1 Preheat oven to 500°F.

2 Place roast, fat side up, in baking dish. Sprinkle generously with salt and pepper.

3 Place in oven and roast until fat is brown and crispy, about 40 minutes.

4 Remove from oven and refrigerate for at least 4 hours (can be made up to this point 1 day ahead and kept refrigerated).

5 Remove from refrigerator and transfer to cutting board. Trim a thin slice from each end to remove the cooked portion of the roast; save for another use (see recipe for Prime Hash). Slice roast into 6 steaks.

6 Combine the ingredients for the spice mixture in a small bowl or jar. Sprinkle both sides of each steak with about 2 teaspoons of the spice mixture, pressing the spices into the meat. The steaks should be evenly coated with a generous blanket of spice.

7 If blackening on the stovetop, heat a cast iron skillet on high until it stops smoking, about 10 minutes. Cook each steak 2 to 3 minutes per side for rare. (Note: In most home kitchens, you will be able to cook only 1 steak at a time. After removing from heat, transfer steaks to a platter and cover with foil to keep warm. The steaks that were cooked first will continue to cook as they rest, which will please those in your crowd who prefer their beef cooked beyond rare.)

8 If grilling, place steaks on preheated grill and cook for 3-4 minutes per side, or to taste.

servings  use metric
original recipe yield: 6 Servings
Notes As told by the chef after we had the dish.

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