Cajun Prime Rib

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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 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.
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