Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Andouille Stuffed Prime Rib

Ingredients

1 Tbsp Bacon Fat (or Canola oil)

1/2 pound Andouile Sausage, 1/2-inch dice

1/2 cup Yellow Onion, small dice

1/2 cup Celery, small dice

1/4 cup Red Bell Pepper, small dice

1 cup Domestic Mushrooms, small dice

1 Tbsp Fresh Garlic, minced

2 tsp Creole Seasoning

1 tsp Black pepper, freshly ground

1/2 tsp Dried Basil

1 Egg, slightly beaten

1/2 cup Panko, Japanese Bread Crumbs

1 Prime Rib Roast, 4-4 1/2 pounds

1/4 cup Olive Oil

1 1/2 Tbsp Steak Seasoning

1 Tbsp Black Pepper, freshly ground

Instructions

Heat the bacon fat over high heat in a large sauté pan. Brown the andouille sausage in the hot fat. Drain excess fat, leaving approximately one tablespoon in the pan. Reduce heat to medium and add onions, celery, red bell peppers and mushrooms. Cook 6-8 minutes, stirring occasionally. Add garlic, Creole seasoning, black pepper and basil; cook 2-3 minutes more. Remove mixture from the heat and place in a large mixing bowl. Allow mixture to cool completely. Once cooled, add egg and bread crumbs.

To stuff the prime rib: Trim excess fat from the prime rib. Using a long narrow knife, bore a hole, approximately 3-inches wide, in the center of the prime rib that runs the length of the meat. Fill the hole with the andouille mixture by stuffing the prime rib from both ends. Allow the roast to sit at room temperature for one hour before cooking.

Brush the outside of the prime rib with the olive oil and season with the steak seasoning and black pepper.

Preheat the grill. Sear prime rib on direct high heat for 20 minutes, turning once. Transfer to indirect high heat and continue cooking until desired doneness is reached, approximately 1 1/4 hours for medium rare.

Allow the prime rib to rest for 15 minutes before slicing and serving.

Cut into 1” thick slices and serve.

Yield: 6-8 servings

Recent Recipes

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Read more

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more