Cajun Prime Rib
A beef rib roast is first roasted than sliced into steaks, seasoned with Cajun spices and blackened in a heavy skillet over high heat. An impressive dish perfect for entertaining.
1 (4-pound) rib roast
4 tablespoons ground black pepper
4 tablespoons garlic powder
1/4 cup salt
2 onions, sliced
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon fennel seed
1 tablespoon ground black pepper
2 1/2 teaspoons dry mustard
2 1/2 teaspoons cayenne pepper
- Place a rib roast in a large roasting pan. Remove any fat in one piece and reserve. Cut slits 1/2-inch deep in the meat so the spices will penetrate. Over the top of the meat sprinkle pepper, then garlic powder, and then salt, totally covering the garlic layer.
- Carefully arrange thinly sliced onions in an even layer on top of the salt so as not to disturb the seasoning. Refrigerate overnight.
- Place the fat piece back on top and bake the roast at 550°F (285°C) until the fat is dark brown, about 35 minutes. Remove from the oven and cool slightly. Refrigerate until well chilled, about 3 hours.
- Remove the fat and discard. Scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between the ribs into steaks.
- In a bowl combine salt, white pepper, fennel seed, pepper, dry mustard, and cayenne pepper. Sprinkle over the steaks and blacken in a heavy skillet over very high heat.
Makes 6 servings.