Blackened Roasted Prime Rib

Name: Blackened Roasted Prime Rib
Yield: Serves 8
Ingredients: 1 (8–pound) prime rib roast (about 4 ribs), trimmed; 5 cloves garlic, sliced paper-thin; 3/4 cup canola oil; 2 tablespoons finely chopped fresh thyme; Kosher salt and freshly ground black pepper; 1/2 cup smoked sweet Spanish paprika; 2 tablespoons ground ancho chile; 2 tablespoons ground pasilla chile; 1 tablespoon freshly ground white pepper; 1 tablespoon freshly ground black pepper; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 2 teaspoons onion powder; 1 teaspoon garlic powder; 1 teaspoon celery salt; Béarnaise Butter (recipe follows); Fresh tarragon leaves, for serving; 1/2 cup white wine vinegar; 2 tablespoons dry white wine; 1 large or 2 small shallots, finely diced; 1/2 teaspoon black peppercorns; 4 tablespoons finely chopped fresh tarragon; 1/2 pound (2 sticks) unsalted butter, softened; 1 teaspoon kosher salt; 1/8 teaspoon coarsely ground black pepper; 2 tablespoons finely chopped fresh flat-leaf parsley; (makes about 1 1/4 cups)

December 14, 2011

Look no further for your next special-occasion meal, because this is it. Also known as a standing rib roast, this cut—tender, juicy, and loaded with flavor—is the king of beef. And as long as we’re celebrating, this dish is pushed to its over-the-top status by the accompanying béarnaise butter. This deceptively simple compound butter with shallots, tarragon, and a bit of tangy vinegar delivers the delicately herbal, luscious taste of a rich béarnaise sauce without the hassle and heaviness of its hollandaise base. The only thing I find lacking in most prime rib dishes is that crusty exterior I love, but I’ve taken care of that by borrowing a technique from my friends in Louisiana—blackening. It encrusts the luscious meat in an extra layer of flavor and texture.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.