Cajun Prime Rib | A Maravilhosa Cozinha de Jack S03E18
Aprenda como fazer um prime rib na chapa com um dry hub à moda cajun.
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Trilha Sonora:
Seek And Destroy by Steve'n'Seagulls (LIVE)
Cost: R$70,00
Level: Cozinheiro Porra
Players: 2
Ingredientes:
600g de Prime Rib
5g de pimenta cayena
5g de páprica picante
5g de alho granulado
5g de cebola granulada
5g de orégano
20g de sal grosso
3 ramos de alecrim
30g de manteiga com sal
15g de azeite de oliva
Modo de Preparo:
- Faça o Cajun Rub misturando a pimenta, a páprica, a cebola, o alho, o orégano e o sal grosso;
- Derreta a manteiga e adicione o azeite e o alecrim;
- Pincele a manteiga aromatizada nos dois lados da carne;
- Salpique o Cajun Rub sobre os dois lados da carne;
- Sele todos os lados em uma chapa ou frigideira em fogo alto;
- Leve ao forno alto (250º) por 10 minutos;
- Retire, sirva e seja feliz.
Harmonização:
Miami Vice
Cervejaria: Ugly Duck
País: Canadá
Estilo: American Pale Ale
ABV: 4,8%
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
You need to try this Creamy Cajun Horseradish sauce on Prime Rib #texasbbq #primerib #steak
How to make Prime Rib | Homemade Prime Rib | Holiday Prime Rib in the Oven | Best Cajun Prime Rib
Ya’ll ready for prime time? We’re going to transform your kitchen into a magical meat paradise. A meal fit for all the Kings and Queens out there, we give to you the mightiest celebration feast - prime rib in all her glory. Juicy, tender with garlic infused into the meat, all studded up, with a spice mix that will take your next celebration to the next level. It’s easy to make, but be smart. We highly recommend using a meat thermometer, this can be a pricey cut of meat, so don’t take any chances. Restaurant quality prime rib in your own kitchen? All you need is a great cut of meat and time. This dish is more than meats the eye. Carnivores, roll out.
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???? Time Stamps ????
Introduction: 0:00
About prime rib: 0:13
Vegan/vegetarian trigger warning: 0:18
Explaining how the roasting works: 0:28
About prime rib and serving sizes: 0:34
How to have the butcher prepare the meat: 0:44
How to stud the roast with garlic cloves: 0:54
Careful with expensive cuts of meat: 1:28
Adding the cajun seasoning: 1:38
Adding the salt: 1:40
Adding the paprika: 1:45
Time to add the thyme: 1:47
Add the rosemary: 1:50
Adding the black pepper: 1:54
Stir up the dry stuff: 2:00
Rolling the meat in the dry mixture: 2:05
Why prime rib is different: 2:35
Why and how to use a meat thermometer: 2:52
What temperature to cook to: 3:00
Setting the oven to 500 degrees: 3:11
When and how to lower the temperature to 325 degrees: 3:17
Showing off the meat: 3:25
Cutting into the meat: 3:31
Biggie Smalls reference: 3:50
Cutting a slice: 3:58
Mentioning the horsey sauce: 4:01
Taking a bite: 4:08
Ingredients for the Roast -
-1 10 lb. standing rib roast, 3-7 ribs (figure 2-3 people per rib), we like to have the ribs removed and tied by in twine by our butcher
-25-30 peeled garlic cloves
-1 Tbsp of Cajun seasoning
-4 tsp of cracked black pepper
-3 tsp of kosher salt
-½ tsp of paprika
Ingredients for Horsey Sauce -
-1 cup of sour cream
-1 minced garlic clove
-1 tsp of apple cider vinegar
-2 Tbsp of horseradish
-½ tsp of cracked black pepper
-1 Tbsp of dried parsley
Directions -
-Mix all ingredients for the horsey sauce and set aside, refrigerate (at least a half hour before the meat is served)
-Let the meat sit out for 3 hours to get to room temperature, but before you do…
-Add in the garlic studs (this is done by slicing little slits all around the roast, and sliding in a peeled garlic clove into each slit)
-Mix up all dry ingredients on a cookie sheet
-Roll that meat all around it, to help form a crust as it cooks
-Put it in a roasting pan, preheat oven to 500
-Insert an ovenproof meat thermometer into the thickest part of the roast, making sure that the -thermometer isn't touching a bone if you left them in
-Brown the roast at 500°F for 15 minutes
-Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare.
-Roast in the oven until the thermometer registers 120°F for medium rare, and 130°F for medium (not the way to go in our opinion)
-Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°).
-If the roast is cooking too quickly at this point, lower the oven temperature to 200°F
-Once the ideal temperature is reached, let the roast rest
-Cover it with foil and let it rest for 15 to 30 minutes before carving
-Cut away the strings that were used to hold the roast to the rack of rib bones (if you left them in). Remove the bones (you can save them to make stock for soup later.)
-Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick
Bonus Tip - You can make a really great gravy with the drippings while the meat rests. Take the roasting pan, put it on your stovetop, on medium, and scrape up the drippings with a spatula. When it starts to bubble, add in ¼ cup of flour, start whisking and add in 3 cups of milk or beer, then just simmer and thicken.
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Brands mentioned -
- Notorious B.I.G.:
- Leighs and Steigerwald's:
- Bell Biv Devoe:
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.
#kamadojoe #primerib101 #holiday
Where to Buy:
E3 Meat Co. Prime Rib:
Lane's BBQ Brisket Rub:
Lane's BBQ Q-Nami Rub:
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Easy & Delicious Prime Rib Perfection
Christmas is right around the corner, and that means it's time to break out the Prime Rib. After watching this video, you will be the star of your next Holiday party. Let's #makeithappen
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Shopping List:
1 5lb Bone In Rib Roast
salt to taste
2 sticks butter
1 tbsp diced rosemary and thyme
2 shallots
2 tsps worcestershire sauce
4-6 cloves minced garlic
AP Seasoning (or salt, pepper, garlic, onion powder)
Garlic and Herb Seasoning
Smoked Paprika