Cajun Prime Rib is a recipe that uses a combination of spices to create a flavorful and tender piece of meat. This recipe is perfect for a special occasion or holiday meal.
SEASONING MIX (OPTIONAL1 tb Plus 1 tsp, salt1 tb Plus 3/4 tsp, black pepper1 tb Plus 2 tsp, white pepper2 1/2 ts Dry mustard1 tb Plus 2 tsp, fennel seeds2 1/2 ts Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) andsave.
Place the roast, standing on the rib bones, in a very largeroasting pan.
Then with a knife make several dozen punctures throughthe silver skin so seasoning can permeate meat.
Pour a very generous,even layer of black pepper over the top of the meat (the pepper shouldcompletely cover it); repeat with the garlic powder, then the salt,totally covering the preceding layer.
Carefully arrange the onionsin an even layer on top so as not to knock off the seasoning.
Placethe fat cap back on top.
Refrigerate 24 hours.
Bake ribs in a 550F oven until the fat is dark brown and crispy on top,about 35 minutes.
Remove from oven and cool slightly.
Refrigerateuntil well chilled, about 3 hours.
(this is done so the juices willsolidify and the steaks can be cooked rare.
)Remove fat cap anddisgard.
With the blade of a large knife, scrape off the onions andas much of the seasonings as possible and discard.
Then with a longknife, slice between ribs into 6 steaks (4 will have bones); trim thecooked surface of meat from the 2 pieces that were on the outside ofthe roast.
Season and cook in your favorite way for steaks.
TO BLACKEN THE STEAKS:Combine the ingredients of the seasoning mixthoroughly in a small bowl; you will have about 8 tablespoons.
Sprinkle the steaks generously and evenly on both sides with the mix.
using about 4 teaspoons on each steak and pressing it in with yourhands.
Heat a cast iron skillet over very high heat until it is beyond thesmoking stage and you see white ash on the skillet bottomat least10 minutes.
(The skillet cannot be too hot for this method.
)Placeone steak in the hot skillet (cook only one side at a time) and cookover a very high heat until the underside starts to develop a heavy,black crust, about 2 to 3 minutes.
Turn the steak over and cook untilthe underside is crusted like the first, about 2 to 3 minutes more.
Repeat with the remaining steaks.
Serve each steak while piping hot.
(NOTE:If you don't have a commercial hood vent over your stove,this dish may smoke you out of the kitchen.
It's worth it!But youcan also cook it outdoors on a gas grill; a charcoal fire doesn't gethot enough to blacken the steak properly.
If you have a smokedetector in your house, you will be able to determine if it is workingcorrectly.
This is NOT a dish to prepare in an apartment buildingwith a central fire alarm system wired into your smoke detector.
Itcauses great excitement!Also, you can be guaranteed you will meetyour landlord.
Ingredients
Directions
SEASONING MIX (OPTIONAL1 tb Plus 1 tsp, salt1 tb Plus 3/4 tsp, black pepper1 tb Plus 2 tsp, white pepper2 1/2 ts Dry mustard1 tb Plus 2 tsp, fennel seeds2 1/2 ts Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) andsave.
Place the roast, standing on the rib bones, in a very largeroasting pan.
Then with a knife make several dozen punctures throughthe silver skin so seasoning can permeate meat.
Pour a very generous,even layer of black pepper over the top of the meat (the pepper shouldcompletely cover it); repeat with the garlic powder, then the salt,totally covering the preceding layer.
Carefully arrange the onionsin an even layer on top so as not to knock off the seasoning.
Placethe fat cap back on top.
Refrigerate 24 hours.
Bake ribs in a 550F oven until the fat is dark brown and crispy on top,about 35 minutes.
Remove from oven and cool slightly.
Refrigerateuntil well chilled, about 3 hours.
(this is done so the juices willsolidify and the steaks can be cooked rare.
)Remove fat cap anddisgard.
With the blade of a large knife, scrape off the onions andas much of the seasonings as possible and discard.
Then with a longknife, slice between ribs into 6 steaks (4 will have bones); trim thecooked surface of meat from the 2 pieces that were on the outside ofthe roast.
Season and cook in your favorite way for steaks.
TO BLACKEN THE STEAKS:Combine the ingredients of the seasoning mixthoroughly in a small bowl; you will have about 8 tablespoons.
Sprinkle the steaks generously and evenly on both sides with the mix.
using about 4 teaspoons on each steak and pressing it in with yourhands.
Heat a cast iron skillet over very high heat until it is beyond thesmoking stage and you see white ash on the skillet bottomat least10 minutes.
(The skillet cannot be too hot for this method.
)Placeone steak in the hot skillet (cook only one side at a time) and cookover a very high heat until the underside starts to develop a heavy,black crust, about 2 to 3 minutes.
Turn the steak over and cook untilthe underside is crusted like the first, about 2 to 3 minutes more.
Repeat with the remaining steaks.
Serve each steak while piping hot.
(NOTE:If you don't have a commercial hood vent over your stove,this dish may smoke you out of the kitchen.
It's worth it!But youcan also cook it outdoors on a gas grill; a charcoal fire doesn't gethot enough to blacken the steak properly.
If you have a smokedetector in your house, you will be able to determine if it is workingcorrectly.
This is NOT a dish to prepare in an apartment buildingwith a central fire alarm system wired into your smoke detector.
Itcauses great excitement!Also, you can be guaranteed you will meetyour landlord.
