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

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

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.

RobertStJohn.com