---------- Recipe via Meal-Master (tm) v8.02

Title: Cajun Blackened Prime Rib
Categories: Cajun, Beef
Yield: 6 Servings

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 Salt; +1 ts
1 tb White pepper; +2 ts
1 tb Fennel seeds; +2 ts
1 tb Black pepper; +3/4 ts
2 1/2 ts Dry mustard
2 1/2 ts Ground cayenne pepper

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. ;-)

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 550?F 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. 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.

Recipe FROM: Paul Prudhomme's Louisiana Kitchen

Posted by: Fred Towner

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