4 lb 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 tbsp plus 1 tsp, salt
1 tbsp plus 2 tsp, white pepper
1 tbsp plus 2 tsp, fennel seeds
1 tbsp plus 3/4 tsp, black pepper
2 1/2 tsp dry mustard
2 1/2 tsp ground cayenne pepper
Directions
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
Servings: 6 servings
Cajun Prime Rib Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat
The History of Recipes
Written recipes as a concept can be tracked far back into the distant past, in fact as far into history as pharonic Egypt, and possibly even further. Having said that, sadly, these ancient recipes were just basic pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, he recounts how the roman meals were divided into appetizers, main meal and dessert, a very modern way of dining. Additionally, he describes how the ancient cooks used a wide range of herbs, including many that are still in use today for example bay, mint and parsley. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as basil and rosemary. These new spices and herbs led to an eruption in publications on food, the majority of which are kept safe in private cookery archives. The introduction of television gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Cajun Prime Rib recipe.
