Blackened Prime Rib

A BLACK LAVA SEA SALT RECIPE

yields eight servings

Ingredients
10 lbs. prime rib or standing rib roast (4 ribs)
2 tbsp. olive oil
5 tbsp. Black Lava Sea Salt
2 tbsp. Dijon mustard
5 tsp. dried minced garlic
5 tsp. onion powder
5 tbsp. freshly ground black Tellicherry pepper

Horseradish Sauce (buy your favorite brand, or make your own)
Ingredients
1/4 cup (one-quarter) prepared horseradish
2 cups creme fraiche
2 tbsp cider vinegar
2 tbsp dried mustard
1 tbsp ground red pepper

Au Jus Sauce (prepare after prime rib has been removed from the roasting pan)
Ingredients
.25 cup (one-quarter) shallots, diced
1 cup red wine

Directions
1. Preheat oven to 475 degrees F
2. Start with prime rib at room temperature
3. Trim extra fat (if your butcher did not already do so) leaving thin layer to use in au jus
4. Rub entire prime rib with olive oil and Dijon mustard
5. Mix together Black Lava Sea Salt, dried minced garlic and black Tellicherry pepper, rub on prime rib to cover it completely
6. Place prime rib in oven, fat side up, in heavy cast iron or stainless steel pan; roast for 15 minutes
7. After 15 minutes, turn oven down to 325 degrees F and continue roasting
8. Baste prime rib about every 20 minutes with juices that develop
9. Continue roasting for about 1.5 to 2 hours for medium rare
10. Check prime rib temperature every 30 minutes until it reaches 120 degrees F
11. Remove prime rib, cover with tinfoil and let stand for about 25 minutes. The prime rib will continue to increase in temperature and will be at about 130 degrees F by the end of 25 minutes
12. Serve with horseradish and au jus sauces; suggested recipes below.
Au Jus Sauce
1. PrehSkim fat off surface of juices in roasting pan
2. Add shallots to pan and let simmer in remaining juices for 2 minutes
3. Add red wine to roasting pan, bring to boil
4. Using wooden spoon or other suitable utensil, scrape/loosen remaining prime rib from roasting pan
5. Remove au jus from roasting pan, place in gravy bowl.