Ingredients to make Blackened Cajun Prime Rib

1 (8) lb standing rib roast (have your butcher cut it almost completely away from the bone and then tie it back together for easy roasting and carving)
fresh ground black pepper
kosher salt
6 cloves garlic, minced
1/2 cup dry red wine
blackening seasoning (recipe below)
2 cups beef stock
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce

Blackened seasoning mix

1 teaspoon dried oregano
1 teaspoon dried sweet basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 teaspoon salt
4 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon white pepper

Directions to make Blackened Cajun Prime Rib

Step 1:Allow rib roast to sit covered at room temperature for 30 minutes. Next rub all sides with salt, pepper and garlic. Preheat oven to 230°F. Place rib roast in a roasting pan with a rack an insert the wand of a digital thermometer into the thickest part of the roast and set the alarm for 110°F. When the alarm sounds, transfer the rack and roast to a tray or plate. Allow roast to rest for 20 minutes then cut into equal portions about 1 1/2 inch thick. You can pretty much cut between the bones. Once cut into steaks, you can carve away the bone. 

Step 2:Brush the grill grate with vegetable oil and preheat grill to high heat or heat a cast iron skillet to hot. If you are doing this inside in the skillet, be warned. It may get a little smoky. Season each steak liberally with the blackening seasoning on each side and cook for about 1 minute per side for rare to medium rare, 2 minutes per side for medium rare to medium. Or if you are going the skillet route, add a tablespoon of butter to the hot skillet and then quickly drop in the steak and cook using the times as above.