Granny's
Cajun
Prime
Rib
4 Pounds Prime rib roast (10-1/2 lbs)
1/4 Cup Black pepper
1/4 Cup Garlic powder
1/4 Cup Salt
2 Each Onions, thinly sliced
SEASONING MIX (OPTIONAL
2 Tbs salt
2 Tbs , white pepper
2 Tbs fennel seeds
2 Tbs black pepper
2 1/2 Tesp Dry mustard
2 1/2 Tesp Ground cayenne pepper
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 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 ingredients of the seasoning mix
thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the
steaks generously and evenly on both sides with the mix. using about 4 teaspoons
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!
From Girl To Woman: How Your Body Changes
-
The shape of your body begins to change, typically becoming softer and
more rounded. Your fat-to-muscle ratio increases. You will probably notice
some more fat around your hips