Andouille Stuffed Prime Rib

Main Dish

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

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com