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…
We 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!
Alex Camacho says
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 says
He tells me he seasons it only once.
Marilyn McFerrin says
What is the temp he uses to cook the whole prime rib?
Tanji says
220 degrees for 20 minutes per pound
Beverly Blackburn says
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?
Vicki says
I’m curious with the same question about re-seasoning the prime rib as it blackens.
Tanji says
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.
Alberto Puentes says
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 says
Yes…heavy pepper, salt & garlic.
Rico Ponce says
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.
Tanji says
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.