Cajun Prime Rib

Cajun Prime Rib
Roasted Garlic Mashed Potatoes
Mélange de Haricots with Mushrooms
Cajun Prime Rib
Recipe by Paul Prudhomme

Remove the fat cap from the top of the prime rib roast. Season the meat with a generous amount of pepper, salt, and garlic powder. Arrange thinly sliced onions in a layer on top then replace the fat cap. Bake at 550°F for 35 minutes. Cool, then refrigerate until completely chilled. Remove the fat cap and discard.

Slice the cold rib into thick steaks.

Season the steaks generously with the Cajun spice mixture:
  • 1 tbsp Plus 1 tsp — salt
  • 1 tbsp Plus 2 tsp — white pepper
  • 1 tbsp Plus 2 tsp — fennel seeds
  • 1 tbsp Plus 3/4 tsp — black pepper
  • 2 1/2 tsp Dry mustard
  • 2 1/2 tsp Ground cayenne pepper

Heat cast iron skillet until beyond the smoking stage. The skillet cannot be too hot! Cook steaks in the hot dry skillet.

Look at that smoke! This is an outdoor experience. How do you like Greg’s double burner propane stove?

Cook on very high heat until a black crust forms (about 2 minutes per side).

Make sure the steaks are well-chilled when they go into the hot skillet, this will insure a rare to medium-rare interior with the blackened exterior.
Pat’s excellent wine pairing: 1994 RUBICON EDIZIONE PENNINO Zinfandel Magnum. This serious Zinfandel has briary and spicy aromas with berry fruit and peppery flavors.
Thank you for a wonderful evening to my friends Chip & Pat! And to Greg for bringing his amazing cooking stove and introducing us to this legendary Paul Prudhomme recipe.

23 thoughts on “Cajun Prime Rib”

  1. Wow. I love prime rib but it has been ages since I’ve had it. I wouldn’t have thought of the Cajun rub for it. Yum. What a fun stove.

  2. Mouthwatering again. We were treated to Lawry's Sunday night – my 14 yr-old thought the prime rib just amazing.
    Do you get together with the local bloggers? I joined the Pasadena bunch for brunch last Sunday, & thought it would be nice to meet the local bloggers too. The publisher/contributor of eat Los Angeles was there too – wish we could eat your blog.

  3. I like the idea of “blackened” cajun style prime rib. Definitely an outside experience, with all the smoke in the pictures, I can’ imagine that in a tiny lil apartment.

  4. Lori Lynn, wow! your blog is incredible, so impressive! I wanted to thank you so much for the lovely message you left for me, it is so appreciated! We are twins! i was born in S.P.!!
    xx lori

  5. I Love the shot of the burners with all that smoke coming up! You always have great action shots. The prime rib looks massive! You always have such good eats!

  6. Hi ALL! Thanks for your comments! Isn’t that one amazing cooking stove? Let me know when you try blackened steak in you cast iron pan outdoors, love to hear about it.

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