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Ralph’s

Cajun Prime rib

Ingredients

1-10 lb prime rib roast
th
1/4 cup black pepper
th
1/4 cup garlic powder
th
1/4 cup salt
2 medium onions (thinly sliced)

Seasoning mix
2 tbsp salt
1 tbsp white pepper
2 tbsp fennel seeds
2 tbsp black pepper
3 tsp dry mustard
1 tsp red pepper
Lagniappe

Cut the fat cap off the top of the meat and save. Place the roast on the rib
bones in a large roasting pan; make several punctures through the silver
membrane. Pour a layer of pepper across the entire roast till covered, repeat
with the garlic powder then the salt totally covering the previous layer.
Arrange the onions on top of the seasoning in an even layer place the fat cap
back on and refrigerate for 24 hrs.

Bake the ribs at 550 until the fat is dark brown and crispy. (About 30 min)
remove and refrigerate until well chilled (this is done so the juice solidifies
and the steaks can be cooked rare) Remove the fat cap; scrape off the onions
and as much of the seasoning as possible and discard. Slice the roast into
steaks, sprinkle with the seasoning and cook over a very hot gas grill for 2 to
3 minutes per side. To blacken the prime rib, sprinkle the steaks with the
seasoning mix and cook in a very, very hot cast iron skillet till the seasoning
forms a crust (2 to 3 min) this is best done outside as most home vents can’t
handle the smoke

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