Cajun Prime Rib Roast Recipes

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CAJUN INJECTOR CAJUN ROAST BEEF



Cajun Injector Cajun Roast Beef image

Provided by Food Network

Time 23m

Yield 16 servings

Number Of Ingredients 3

8 lbs. boneless beef top round
16 fl. oz. Cajun Injector® Creole Garlic Marinade
1 (8 oz.) canister of Cajun Injector® Cajun Shake

Steps:

  • Attach needle to Cajun Injector® by turning clockwise until snug. Do not over tighten needle.
  • Pour marinade (2 oz. per pound of meat) into separate container and draw into injector.
  • Place roast into 2-3 inch deep pan and inject marinade at points every 1-2 inches apart. After injecting, pour generous amounts of marinade over roast along with Cajun Injector Cajun Shake.
  • Cover with foil and bake at 350 degrees F until desired temperature is reached. (You can cook this outside on the pit also). A whole rib-eye or prime rib done this way is wonderful as well!

CAJUN PRIME RIB



Cajun Prime Rib image

Don't be afraid of all the salt and spice. They provide full flavor through out the meat. The kick comes from the Cajun seasoning that is put on just before grilling. For diners who like less heat you may omit the Cajun seasoning. A great company roast, and everyone can have their meat cooked to their preferred doneness.

Provided by MATHTUTORRITA

Categories     Main Dish Recipes     Roast Recipes

Time 4h

Yield 6

Number Of Ingredients 7

1 (7 pound) 3 rib prime rib beef roast
¼ cup black pepper
¼ cup garlic powder
¼ cup salt
1 large onion, sliced
1 pound sliced bacon
1 tablespoon Cajun seasoning, or to taste

Steps:

  • Carefully slice the fat cap from the top of the prime rib roast, being careful not to slice into the meat. Set the fat aside. Completely cover the roast with black pepper, then with garlic powder, then with salt. Cover the layer of salt with sliced onion. You may have to secure some of the onion with toothpicks. Lay the fat cap back in place over the onions, and secure to the roast with toothpicks. Use bacon to cover the rest of the onions, and secure with toothpicks as well. Wrap tightly in aluminum foil, and refrigerate overnight.
  • In the morning, preheat the oven to 550 degrees F (285 degrees C) - basically all the way up! open all of the windows and turn on all your fans. Unwrap the roast, and pierce with a knife several times. Rewrap, and place in a shallow baking dish.
  • Roast for 35 minutes in the preheated oven. Remove from the oven, and let cool slightly - no longer than 30 minutes. Return to the refrigerator for at least 3 hours.
  • Preheat a grill for high heat. Remove the fat cap and bacon, and scrape off the onions and seasoning. Use a sharp knife to slice the roast into steaks. Each rib will yield 2 steaks, one with a bone, and one without. Season steaks with your desired amount of Cajun seasoning. Bacon may be grilled, or set aside for other uses.
  • Lightly oil the grill grate. Grill steaks to your desired degree of doneness.

Nutrition Facts : Calories 1085.6 calories, Carbohydrate 10 g, Cholesterol 224.4 mg, Fat 87.5 g, Fiber 2.2 g, Protein 61.3 g, SaturatedFat 35.3 g, Sodium 958.7 mg, Sugar 2.4 g

BLACKENED PRIME RIB



Blackened Prime Rib image

A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.

Provided by Bill Echols

Categories     Main Dish Recipes     Roast Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

½ cup brown sugar
2 teaspoons ground cumin
2 tablespoons ground black pepper
2 tablespoons ground coriander
¼ cup chili powder
2 tablespoons kosher salt
¼ cup soy sauce
½ cup chili powder
3 tablespoons Cajun-style blackened seasoning
6 pounds prime rib roast, bone in
2 cups water

Steps:

  • In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside.
  • Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight.
  • Preheat the oven to 500 degrees F (260 degrees C).
  • Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the center.

Nutrition Facts : Calories 697.3 calories, Carbohydrate 24 g, Cholesterol 126.5 mg, Fat 51.9 g, Fiber 5.7 g, Protein 35 g, SaturatedFat 20.8 g, Sodium 2644.4 mg, Sugar 14.4 g

CAJUN PRIME RIB



Cajun Prime Rib image

Can't recall where I found this recipe. Haven't tried it yet but thought it sounded worth trying. No prep or cook times were noted. Also just a guess on the servings. Suppose it depends on what size rib steak you purchase.

Provided by Anita Harris

Categories     Meat

Yield 4 serving(s)

Number Of Ingredients 3

4 teaspoons cajun seasoning
1 bone-in rib eye steak, 1 inch thick
1/3 cup A.1. Original Sauce

Steps:

  • Sprinkle seasoning over both sides of steak, pressing into meat.
  • Place steak in a large ziplock bag; add A-1 sauce turning to coat both sides.
  • cover and chill for 30 mins; discard marinade.
  • Grill or broil to desired doneness.

Nutrition Facts :

CAJUN PRIME RIB



Cajun Prime Rib image

This is one of the Zaar recipes that I adopted. The recipe is from Paul Prudhomme's Louisiana Kitchen. I've edited the list of ingredients to make it easier to read, but have left all instructions as they were written. Note: prep and cook times are estimates until I've had the opportunity to prepare this dish myself.

Provided by Dreamgoddess

Categories     Cajun

Time P1DT3h45m

Yield 6 serving(s)

Number Of Ingredients 15

4 lbs prime rib roast
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup salt
2 onions, thinly sliced
1 tablespoon salt, plus
1 teaspoon salt
1 tablespoon white pepper, plus
2 teaspoons white pepper
1 tablespoon fennel seed, plus
2 teaspoons fennel seeds
1 tablespoon black pepper, plus
3/4 teaspoon black pepper
2 1/2 teaspoons dry mustard
2 1/2 teaspoons cayenne pepper

Steps:

  • 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 1/4 c black pepper over the top of the meat (the pepper should completely cover it); repeat with the 1/4 c garlic powder, then the 1/4 c 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 remaining ingredients (1 T + 1 t salt through cayenne pepper) thoroughly in a small bowl; you will have about 8 tablespoons.
  • Sprinkle the steaks generously and evenly on both sides with the mix.
  • Use about 4 teaspoons on each steak and press 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.

Nutrition Facts : Calories 1169.2, Fat 100.4, SaturatedFat 41.6, Cholesterol 220.8, Sodium 6433, Carbohydrate 14.5, Fiber 4.1, Sugar 3.1, Protein 50.9

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