How To make Cajun Prime Rib
4 lb Prime rib roast (10-1/2 lbs)
1/4 c Black pepper
1/4 c Garlic powder
1/4 c Salt
2 Onions, thinly sliced
SEASONING MIX (OPTIONAL:
1 tb Plus 1 tsp, salt
1 tb Plus 2 tsp, white pepper
1 tb Plus 2 tsp, fennel seeds
1 tb Plus 3/4 tsp, black pepper
2 1/2 ts Dry mustard
2 1/2 ts Ground 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 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
How To make Cajun Prime Rib's Videos
AMAZING PRIME RIB | easy, no-fail standing rib roast recipe
Are you ready for the BEST Prime Rib recipe? This is a no-fail, meltingly tender and juicy, garlic-crusted prime rib that will have all your guests swooning. This standing beef rib roast is perfect for Christmas and the holidays, or any special occasion worthy of a little splurge.
Prime rib (also known as standing rib roast) is up there next to turkey in terms of intimidating recipes. It's a big chunk of meat! Adding to the intimidation is that prime rib is also super pricey. But if you've enjoyed a perfectly roasted prime rib, you also know that it's worth every penny for that beautiful, show-stopping piece of meat.
So let's jump to the good news - it's really easy to cook! Sure, you may find different cooking methods online, like a reverse sear, but I promise that if you stick with this simple, no-fail prime rib recipe you'll get raving accolades all around. You know my motto, simple and foolproof is best.
???? Printable Prime Rib recipe:
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► PRODUCTS MENTIONED:
Cast Iron Pan:
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► TIMESTAMPS:
00:00 Intro
00:40 Thaw prime rib
00:51 Choice vs prime grade of meat
01:19 Get your butcher to tie the bones back on
01:34 What size prime rib to buy
01:43 Equipment needed
02:12 Make garlic herb butter
03:20 Blot prime rib dry with paper towels
03:32 Slather prime rib with garlic herb butter
04:17 Roast prime rib in oven
05:16 Let prime rib rest
05:35 Make red wine au jus
06:07 Cut string, remove bones and slice prime rib
07:54 Plate prime rib with sides
08:15 Taste test
► WHAT I'M WEARING
Striped Sweater (similar):
Jeans:
Linen Apron:
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#primerib #beef #recipe
You need to try this Creamy Cajun Horseradish sauce on Prime Rib #texasbbq #primerib #steak
Cajun Prime Rib | A Maravilhosa Cozinha de Jack S03E18
Aprenda como fazer um prime rib na chapa com um dry hub à moda cajun.
Conheça a Campanha Maior que uma Cicatriz |
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Trilha Sonora:
Seek And Destroy by Steve'n'Seagulls (LIVE)
Cost: R$70,00
Level: Cozinheiro Porra
Players: 2
Ingredientes:
600g de Prime Rib
5g de pimenta cayena
5g de páprica picante
5g de alho granulado
5g de cebola granulada
5g de orégano
20g de sal grosso
3 ramos de alecrim
30g de manteiga com sal
15g de azeite de oliva
Modo de Preparo:
- Faça o Cajun Rub misturando a pimenta, a páprica, a cebola, o alho, o orégano e o sal grosso;
- Derreta a manteiga e adicione o azeite e o alecrim;
- Pincele a manteiga aromatizada nos dois lados da carne;
- Salpique o Cajun Rub sobre os dois lados da carne;
- Sele todos os lados em uma chapa ou frigideira em fogo alto;
- Leve ao forno alto (250º) por 10 minutos;
- Retire, sirva e seja feliz.
Harmonização:
Miami Vice
Cervejaria: Ugly Duck
País: Canadá
Estilo: American Pale Ale
ABV: 4,8%
Bone-In Standing Ribeye Roast Recipe a.k.a. Prime Rib
This bone-in-standing ribeye roast that is coated in garlic and herbs is the perfect meal to serve up to your friends and family. These foolproof instructions will ensure your prime rib is impeccable.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
• 20 sprigs of fresh thyme
• rosemary leaves from 3 sprigs
• 12-14 garlic cloves
• 1 peeled shallot
• 4 tablespoons extra virgin olive oil
• 2 sticks unsalted butter, cut up
• 8- pound bone-in standing rib roast trussed and Frenched
• 2 pounds of assorted colored baby potatoes
• salt and pepper to taste
Alton Brown's Holiday Standing Rib Roast
When it comes to the holidays, everyone has their favorite roast. For me, there can be only one: the standing beef rib roast. Here's how I do it.
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Prime Rib 101 | Chef Eric Recipe
Time to cook with confidence! Prime Rib is a fantastic celebratory dish, armed with this simple method and a few fun tricks, you will nail it every time!
Enjoy
Chef Eric Gephart
Prime Rib 101
E3 Meat Co. USDA Prime 4 Bone Prime Rib, 7-10 lbs.
1 Cup Lane's BBQ Brisket Rub
¼ Cup Lane's BBQ Q-Nami Rub
1 Wood Chunk
Method:
1. Stabilize your grill at 400 - 450°F using minimal charcoal. Set up one side to be direct and the other indirect. Bank the lit charcoal under the direct side.
2. “Scruff” the surface of the meat to create more surface area for seasoning, smoke, and caramelization.
3. Season all sides evenly with Lane's BBQ Brisket Rub, then add a second layer of Lane's BBQ Q-Nami Rub.
4. If using wood chunks, now is the time to add the smoking wood to the hottest part of the charcoal. Look for clear, translucent smoke.
5. Sear the roast evenly on all sides (start with the fat cap side) over the direct side of the grill. “Smoke-Sear” for roughly 4 to 5 minutes on each side, then transfer the roast to the indirect side.
6. Roast semi-indirect and drop the temperature of the grill by cutting the oxygen flow to a whisper. Aim for a dome temp of 300°F. Tip: The Kettle Joe will drop quicker than a Classic or Big Joe grill.
7. Roast until you reach an internal temp of 90°F - roughly 15 to 20 minutes - then turn the roast so that the side facing the direct heat is now facing the opposite wall of the grill. Roast until you hit an internal temp of 120°F.
8. Remove the roast and allow to rest for 15 to 20 minutes. Bank the remaining charcoal to the direct side and drop that grill grate to the lowest portion of the Divide and Conquer system. Leave the lid open and the draft door fully open to allow the grill temp to rise and prepare for a bold sear.
9. Once the roast is fully rested, slice it into individual portions (at least an inch thick). Season the newly revealed sides with a bit more brisket seasoning and give it a 45 second bold sear over the direct flame. We are not looking to cook the steak further, just looking for a fully caramelized, bold sear to finish!
10. If serving full steaks, transfer directly to the presentation plate. If slicing further, transfer to a cutting board and slice as seen in the video. Garnish the plate with the Parmesan Garlic Sauce and enjoy!!!
Parmesan Garlic Sauce:
1 Cup Duke's Mayonnaise
2 Tbsp Parmesan Dust (Finely Grated)
1 Tbsp Garlic, Coarsely Chopped
1 tsp Kosher Salt
2 tsp Fresh Ground Black Pepper
2 tsp Chives
Method:
Combine all and mix until evenly dispersed.
#kamadojoe #primerib101 #holiday
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E3 Meat Co. Prime Rib:
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