The prime place for prime rib

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Welcome to the busiest kitchen per square foot in the entire country! Boudro’s bistro on the River Walk is the place to be and be seen. We’re tackling their signature dish that made them top dog: the Blackened Prime Rib. Served with Boudreaux butter, rosemary potatoes and roasted vegetables, this dish is divine – and perfect for your holiday celebrations! See how Chef Manny gives it that special touch…

Boudro's prime rib mealWe paired ours with a Owen Roe’s Sinister Hand, a Rhône style blend of Grenache, Syrah and Mourvedre. You can also go with a Cab by Baby Blue if you prefer the grilled version of the rib. Either way, simply marvelous!

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Boudro’s

421 E. Commerce, San Antonio, Texas 78205

Get Directions | Website | (210) 224-8484

14 Responses to The prime place for prime rib

Beverly Blackburn says: November 1, 2011 at 9:52 pm

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?

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Tanji says: November 3, 2011 at 3:36 pm

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.

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Rico Ponce says: December 7, 2011 at 8:46 pm

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.

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Tanji says: December 7, 2011 at 11:31 pm

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.

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