Best Cajun Prime Rib Recipes

CAJUN PRIME RIB

Steps:

• Carefully slice the fat cap from the top of the prime rib roast, being careful not to slice into the meat. Set the fat aside. Completely cover the roast with black pepper, then with garlic powder, then with salt. Cover the layer of salt with sliced onion. You may have to secure some of the onion with toothpicks. Lay the fat cap back in place over the onions, and secure to the roast with toothpicks. Use bacon to cover the rest of the onions, and secure with toothpicks as well. Wrap tightly in aluminum foil, and refrigerate overnight.
• In the morning, preheat the oven to 550 degrees F (285 degrees C) - basically all the way up! open all of the windows and turn on all your fans. Unwrap the roast, and pierce with a knife several times. Rewrap, and place in a shallow baking dish.
• Roast for 35 minutes in the preheated oven. Remove from the oven, and let cool slightly - no longer than 30 minutes. Return to the refrigerator for at least 3 hours.
• Preheat a grill for high heat. Remove the fat cap and bacon, and scrape off the onions and seasoning. Use a sharp knife to slice the roast into steaks. Each rib will yield 2 steaks, one with a bone, and one without. Season steaks with your desired amount of Cajun seasoning. Bacon may be grilled, or set aside for other uses.
• Lightly oil the grill grate. Grill steaks to your desired degree of doneness.

CAJUN PRIME RIB ROAST

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Place the prime rib into a roasting pan, and rub all over the outside with the hot pepper sauce. Evenly sprinkle with garlic powder and Cajun seasoning.
• Roast, uncovered, in the preheated oven for 20 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue roasting to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 30 minutes before slicing.
• While the roast is resting, scrape the drippings from the roasting pan into a skillet. Place the skillet over medium heat, and stir in the sliced mushrooms. Cook and stir until the mushrooms have softened and begun to release their liquid. Serve alongside the sliced prime rib.

CAJUN PRIME RIB

Steps:

• 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 1/4 c black pepper over the top of the meat (the pepper should completely cover it); repeat with the 1/4 c garlic powder, then the 1/4 c 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 remaining ingredients (1 T + 1 t salt through cayenne pepper) thoroughly in a small bowl; you will have about 8 tablespoons.
• Sprinkle the steaks generously and evenly on both sides with the mix.
• Use about 4 teaspoons on each steak and press 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.

CAJUN PRIME RIB

Steps:

• 1. 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.
• 2. 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.
• 3. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning.
• 4. Place the fat cap back on top. Refrigerate 24 hours.
• 5. 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.)
• 6. Remove fat cap and discard.
• 7. 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.
• 8. 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.
• 9. 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.)
• 10. 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.
• 11. 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.

CAJUN PRIME RIB

Steps:

• Sprinkle seasoning over both sides of steak, pressing into meat.
• Place steak in a large ziplock bag; add A-1 sauce turning to coat both sides.
• cover and chill for 30 mins; discard marinade.
• Grill or broil to desired doneness.

A.1. CAJUN PRIME RIB STEAK

Steps:

• Sprinkle seasoning evenly onto both sides of steak; rub into steak.
• Pour steak sauce over steak in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min.
• Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. on each side or until medium doneness (160°F).

CAJUN PRIME RIB

Steps:

• 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 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 garlic powder, then salt, totally covering the preceding layer. 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 discard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then 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. 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.