How to Prepare Cajun Prime Rib

Cajun prime rib is simply a more highly seasoned roast beef than the traditional method. It requires a few extra steps and a whole lot of seasonings. The roast in this recipe feeds 8-10. It's a great, zingy centerpiece for a holiday or other festive meal.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Chef's Knives
• Carving Knives
• Roasting Pans
• Small Bowls
• 1/4 cup cracked black pepper
• 1 tbsp. cayenne pepper
• 1 onions
• 2 tbsp. garlic powders
• 1 10-15 pound prime rib roasts (fat cap on)
• 2 tbsp. kosher salts
• 1 tbsp. paprika
• 1 tbsp. white pepper

1. Heat oven to 450 degrees F.
2. Mix together the white, black and red peppers, garlic powder, paprika and salt in a small bowl and set aside.
3. Slice the onion into rings about 1/4-inch thick and leave whole.
4. Peel back the thick cap of fat on top of the roast, slicing under it if necessary, but don't completely remove it. Fold it back so you can replace it later.
5. Pour half the seasoning mix where the fat cap used to be, top with the sliced onion, and replace the fat cap.
6. Tie butcher's string tightly around the roast in several places to secure the fat cap.
7. Rub the remaining seasoning over the sides and bottom of the roast.
8. Place roast in a roasting pan and the pan in the oven.
9. Cook for 30 minutes; then lower the heat to 325 degrees F.
10. Cook for about 2-3 hours and check temperature occasionally with an instant-read thermometer. For rare meat, remove the roast when the internal temperature reads 130-135 degrees F. For medium rare, remove at 140-145 degrees F. And for medium, remove the meat at 155 degrees F or above.
11. When done, let the meat rest at room temperature for 20 minutes before carving it.

Tips & Warnings

• Always let a roast rest for about 20 minutes before carving it.
• Add more cayenne pepper to the seasonings if desired.