Originally Posted by spedly
Oh man my mouth is literally watering right now as I picture it in my head. So you're roasting the prime rib first then finishing it off in a super hot pan with blackening spice? Wow I actually feel kind of dumb for not thinking of that before. It sounds unreal!!
Yep, we usually cook bone in full rib roasts and cut the leftovers (if any) into 2 bone segments, vacuum bag & freeze. I have one left in the freezer so I'll just thaw, debone (use the bone for an au jus) cut into slices and blacken. Thin slices make great sammies, thicker for a plated dinner.