How To make Cajun Prime Rib
4 lb Prime rib roast (10-1/2 lbs)
1/4 c Black pepper
1/4 c Garlic powder
1/4 c Salt
2 Onions, thinly sliced
SEASONING MIX (OPTIONAL:
1 tb Plus 1 tsp, salt
1 tb Plus 2 tsp, white pepper
1 tb Plus 2 tsp, fennel seeds
1 tb Plus 3/4 tsp, black pepper
2 1/2 ts Dry mustard
2 1/2 ts 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
How To make Cajun Prime Rib's Videos
In the kitchen: Pan-blackened prime rib of beef
Chef Gary Nicely from Naples Italian Restaurant joins us in the kitchen.
Smoked Bone-In Cajun Prime Rib | Cooking with Grilla Grills
We were in the mood for a big steak, so we had Chef Ed whip up something from scratch that took us all by surprise! This incredible recipe is something to try when you've run out of new ways to make a great steak. Ed will show you how to make your own cajun seasoning and everything else from start to finish with this spicy steak!
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Jungle direct pricing, great BBQ flavor, very easy to use. If you’re scouting for a pellet grill that gives you that authentic smoked taste, is built rock-solid, and offers high-quality versatile grilling without costing big bucks, you’ve come to the right place. And with free shipping on ON ANY ORDER OVER $49 to the lower 48 states, what could be better? Light ‘em up!
Prime Rib, Creative Cajun Cooking Classes for Couyons, Jimmy Babin
I'm all about taking care of my meat, says Jimmy Babin, in this installment of Creative Cajun Cooking Classes for Couyons. He's cooking prime rib, and when you're cooking a $100 piece of meat, you better do it right! Timing is of the essence! For the recipe or to request a quote for catering, go to his website: CreativeCajunCooking.com
Recipe Cajun Prime Rib Roast
Recipe - Cajun Prime Rib Roast
INGREDIENTS:
●1 (4 pound) boneless prime rib roast
●3 tablespoons hot pepper sauce
●2 teaspoons garlic powder
●2 tablespoons Cajun seasoning blend (such as Tony Chachere's)
●1 (16 ounce) package sliced mushrooms
Prime Rib 101 | Chef Eric Recipe
Time to cook with confidence! Prime Rib is a fantastic celebratory dish, armed with this simple method and a few fun tricks, you will nail it every time!
Enjoy
Chef Eric Gephart
Prime Rib 101
E3 Meat Co. USDA Prime 4 Bone Prime Rib, 7-10 lbs.
1 Cup Lane's BBQ Brisket Rub
¼ Cup Lane's BBQ Q-Nami Rub
1 Wood Chunk
Method:
1. Stabilize your grill at 400 - 450°F using minimal charcoal. Set up one side to be direct and the other indirect. Bank the lit charcoal under the direct side.
2. “Scruff” the surface of the meat to create more surface area for seasoning, smoke, and caramelization.
3. Season all sides evenly with Lane's BBQ Brisket Rub, then add a second layer of Lane's BBQ Q-Nami Rub.
4. If using wood chunks, now is the time to add the smoking wood to the hottest part of the charcoal. Look for clear, translucent smoke.
5. Sear the roast evenly on all sides (start with the fat cap side) over the direct side of the grill. “Smoke-Sear” for roughly 4 to 5 minutes on each side, then transfer the roast to the indirect side.
6. Roast semi-indirect and drop the temperature of the grill by cutting the oxygen flow to a whisper. Aim for a dome temp of 300°F. Tip: The Kettle Joe will drop quicker than a Classic or Big Joe grill.
7. Roast until you reach an internal temp of 90°F - roughly 15 to 20 minutes - then turn the roast so that the side facing the direct heat is now facing the opposite wall of the grill. Roast until you hit an internal temp of 120°F.
8. Remove the roast and allow to rest for 15 to 20 minutes. Bank the remaining charcoal to the direct side and drop that grill grate to the lowest portion of the Divide and Conquer system. Leave the lid open and the draft door fully open to allow the grill temp to rise and prepare for a bold sear.
9. Once the roast is fully rested, slice it into individual portions (at least an inch thick). Season the newly revealed sides with a bit more brisket seasoning and give it a 45 second bold sear over the direct flame. We are not looking to cook the steak further, just looking for a fully caramelized, bold sear to finish!
10. If serving full steaks, transfer directly to the presentation plate. If slicing further, transfer to a cutting board and slice as seen in the video. Garnish the plate with the Parmesan Garlic Sauce and enjoy!!!
Parmesan Garlic Sauce:
1 Cup Duke's Mayonnaise
2 Tbsp Parmesan Dust (Finely Grated)
1 Tbsp Garlic, Coarsely Chopped
1 tsp Kosher Salt
2 tsp Fresh Ground Black Pepper
2 tsp Chives
Method:
Combine all and mix until evenly dispersed.
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Alton Brown's Holiday Standing Rib Roast
When it comes to the holidays, everyone has their favorite roast. For me, there can be only one: the standing beef rib roast. Here's how I do it.
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