14 responses

  1. Alex Camacho
    November 1, 2011

    Does Chef Manny re-season the prime rib before blackening and if so, does he use the same spice mixture…ditto for the grilled one, is it re-seasoned before grilling?

    • Tanji
      November 3, 2011

      He tells me he seasons it only once.

  2. Marilyn McFerrin
    November 1, 2011

    What is the temp he uses to cook the whole prime rib?

    • Tanji
      November 3, 2011

      220 degrees for 20 minutes per pound

  3. Beverly Blackburn
    November 1, 2011

    I have the same questions. Does Chef Manny re-season the prime rib with other spices before blackening and, also, is the grilled prime rib re-seasoned before grilling? Or does he just use coarse black pepper and salt?

  4. Vicki
    November 3, 2011

    I’m curious with the same question about re-seasoning the prime rib as it blackens.

  5. Tanji
    November 3, 2011

    Chef Manny only heavily seasons the prime rib once with course pepper, salt and garlic on both sides. He cooks it at 220 degrees for 20 minutes per pound.

  6. Alberto Puentes
    November 8, 2011

    Tanji,

    you can see in the video what looks like seasoned salt on the plate and on the steak before he blackens it on the cast iron skillet. Can you share whats in that seasoning mix?

    • Tanji
      November 8, 2011

      Yes…heavy pepper, salt & garlic.

  7. Rico Ponce
    December 7, 2011

    Regarding Boudro’s Blackened Prime Rib, you mentioned there were two versions, what is the other version? Does it involve encrusting with kosher salt? Would like to know details. Many thanks.

  8. Tanji
    December 7, 2011

    In addition to the blackened version, you can also choose to have it grilled. I believe they are both seasoned identically, but the actual preparation (how the prime rib is cooked) is the only difference.

Leave a Reply

 

 

 

Back to top
mobile desktop