Blackie’s Prime Rib
Blackie’s has been part of the Washington restaurant scene for decades, and prime rib is one of the popular options at this steakhouse. The pickling spice adds the subtle flavor of a variety of herbs and spices to the meat. Accompany with side dishes such as horseradish-mashed potatoes and grilled green beans.
- Standing Rib Roast - one, 12-pound, with the fat cap left on
- Beef Stock - 2 quarts
- Pickling Spice - 1 cup
- Cracked black pepper - 1 tablespoon
- Garlic powder - 1 tablespoon
- Salt - 1 tablespoon
- Yellow Onions - 2, thinly sliced
Preheat the oven to 450 F. Pull back the fat cap from the roast and brush the meat all over with some of the stock. Coat the meat all over with half of the pickling spice and rub it in. Combine the black pepper and garlic powder with the salt, then divide this mixture in half and sprinkle half of it over the meat. Leave the onions in whole rings and layer them over the meat. Return the fat cap to its original place. Tie the roast back together with kitchen twine at 2-inch intervals.
Place the meat in a large, deep roasting pan. Pour the remaining stock into the pan. Season the outside of the meat with the remaining pickling spice and remaining spice-salt mixture, then roast for 30 minutes. Reduce the oven temperature to 350 F and cook an additional 2-1/2 hours for rare, or longer if you prefer. Remove the meat from the oven and let sit in a warm place for 20 minutes before slicing. Slice the roast, discarding the fat cap, and serve.