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How To make Cajun Prime Rib Blackened
10 1/2 lb Prime rib roast (4 bone)
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
Contributed to the echo by: Fred Towner Originally from: Paul Prudhomme's Louisiana Kitchen Well, here it is Michelle. Don't say I didn't warn you. This recipe produces a volume of smoke that would rival a tire dump fire, but the aromas will drive everyone crazy. It's even worth having your neighbors and landlord upset with you. ;-) Cajun Prime Rib - Blackened 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 Tb. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 ts 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. (FHT-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.) Servings: 6
How To make Cajun Prime Rib Blackened's Videos
Best Cajun Blackened Fish Recipe
If you love a good Cajun Blackened Fish recipe you will soon see why this recipe is the best. I chose Drum as my fish but you could use Catfish or Red Fish for the recipe. This dish is the mainstay at Paul Prudhomme's K Paul Louisiana Kitchen restaurant for many years. The Bald Chef shows you step by step how to make this Cajun recipe , even though it's not Paul's recipe, the man has inspirited me for many decades. The Bald Chef will show you how to cook real New Orleans blackened fish. The recipe is easy to make and if you love fish it's a recipe that you need to try. The blackening process is accomplished by browning butter and a special Cajun Seasoning. The key to this recipe is a hot iron skillet and very fresh fish.If you ever get down to New Orleans this is a must to try, or better yet you can cook this recipe right in your own home.
Cajun Butter Steak Bites
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Iron Skillet Blackened Prime Sirloin | Ep 55
USDA prime top sirloin blackened in a special iron skillet. Beautifully done with a touch of Louisiana from Blackened Steak Magic. Fiery rendition from SteenSmokeHouse!
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Secret Cajun Style blackened Steak
Today we´ll show you a secret method for great flavor in blackened style cooking. This truly a secret that will add flavour, when blackened that will blow your mind and your taste buds. Find out the secret today!
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Recipe Cajun Prime Rib Roast
Recipe - Cajun Prime Rib Roast
INGREDIENTS:
●1 (4 pound) boneless prime rib roast
●3 tablespoons hot pepper sauce
●2 teaspoons garlic powder
●2 tablespoons Cajun seasoning blend (such as Tony Chachere's)
●1 (16 ounce) package sliced mushrooms
How To Make Prime Rib - Perfect Prime Rib Recipe #PrimeRib #MrMakeItHappen
Happy Holidays guys! I hope everyone is staying safe and enjoying the season as much as possible. Hopefully this delicious Prime Rib will help add to the joy in your household this year. #makeIthappen
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Shopping List:
1 4-5lb Bone In Rib Roast
1 stick butter
1 quart beef stock
1 cup red wine
1 tbsp diced rosemary and thyme
1 tbsp herbs de provence
1-2 tbsp garlic paste
salt/pepper/garlic/onion powder
Smoked Paprika OR BBQ Rub (Killer Hogs THE BBBQ Rub)
celery/onion/carrot
Slurry (2 tbsp corn starch + 4 tbsp cold water - to thicken gravy)
Directions:
Allow roast to come up to room temperature (about 2 hours). Season heavily with good quality salt. Allow butter to soften on the counter for a while before making your compound butter. Mix 1 tbsp diced rosemary and thyme with 1 stick of soft butter, garlic paste, herbs de provence, and seasoning. Once roast is close to room temp, finish seasoning with onion powder, garlic, black pepper, and optionally some BBQ rub. Next, rub the compound butter over the roast. Preheat oven to 500 degrees. Place roast in roasting rack after adding stock/wine/veggies/ and herbs to the bottom. Place in the oven for 5 minutes per pound and then turn the oven off and set the timer for 2 hours. Allow the roast to rest for 30-45 minutes before slicing and serving. Strain the pan drippings into a saucepan and use for gravy. Use slurry to thicken the gravy if needed as seen in the video.