Cajun Prime Rib

* Exported from MasterCook *

Cajun Prime Rib

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds Prime rib roast (10-1/2 lbs)
1/4 Cup Black pepper
1/4 Cup Garlic powder
1/4 Cup Salt
2 Each Onions, thinly sliced
--SEASONING MIX (OPTIONAL---
1 Tablespoon Plus 1 tsp, salt
1 Tablespoon Plus 2 tsp, white pepper
1 Tablespoon Plus 2 tsp, fennel seeds
1 Tablespoon Plus 3/4 tsp, black pepper
2 1/2 Teaspoons Dry mustard
2 1/2 Teaspoons Ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and save.
Place the roast, standing on the rib bones, in a very large roasting pan.
Then with a knife make several dozen punctures through the silver skin so
seasoning can permeate meat. Pour a very generous, even layer of black pepper
over the top of the meat (the pepper should completely cover it); repeat with
the garlic powder, then the salt, totally covering the preceding layer.
Carefully arrange the onions in an even layer on top so as not to knock off
the seasoning. Place the 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. Refrigerate until well chilled, about 3
hours. (this is done so the juices will solidify and the steaks can be cooked
rare.) Remove fat cap and disgard. With the blade of a large knife, scrape
off the onions and as much of the seasonings as possible and discard. Then
with a long knife, slice between ribs into 6 steaks (4 will have bones); trim
the cooked surface of meat from the 2 pieces that were on the outside of the
roast. Season and cook in your favorite way for steaks. TO BLACKEN THE
STEAKS: Combine the ingredients of the seasoning mix thoroughly 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 your hands. Heat a cast iron skillet over very high heat
until it is beyond the smoking stage and you see white ash on the skillet
bottom--at least 10 minutes. (The skillet cannot be too hot for this method.)
Place one steak in the hot skillet (cook only one side at a time) and cook
over 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 until the 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 you can also cook it
outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken"
the steak properly. If you have a smoke detector in your house, you will be
able to determine if it is working correctly. This is NOT a dish to prepare
in an apartment building with a central fire alarm system wired into your
smoke detector. It causes great excitement! Also, you can be guaranteed you
will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen

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