Prep 24 hrs
Cook 3 hrs 45 mins
This is one of the Zaar recipes that I adopted. The recipe is from Paul Prudhomme's Louisiana Kitchen. I've edited the list of ingredients to make it easier to read, but have left all instructions as they were written. Note: prep and cook times are estimates until I've had the opportunity to prepare this dish myself.
- 4 lbs prime rib roast
- 1⁄4 cup black pepper
- 1⁄4 cup garlic powder
- 1⁄4 cup salt
- 2 onions, thinly sliced
- 1 tablespoon salt, plus
- 1 teaspoon salt
- 1 tablespoon white pepper, plus
- 2 teaspoons white pepper
- 1 tablespoon fennel seed, plus
- 2 teaspoons fennel seeds
- 1 tablespoon black pepper, plus
- 3⁄4 teaspoon black pepper
- 2 1⁄2 teaspoons dry mustard
- 2 1⁄2 teaspoons 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 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.