Description
Spicy Cajun Prime Rib
Ingredients:
5 lb prime rib roast
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tbsp kosher salt
1 tbsp black pepper
1 tsp chili powder
1 tsp garlic powder
Instructions:
Preheat oven to 450°F.
Rub the roast with olive oil, Cajun seasoning, salt, pepper, chili powder, and garlic powder.
Roast at 450°F for 15 minutes, then reduce heat to 325°F.
Cook until the internal temperature is 120°F for medium-rare.
Let it rest for 20 minutes before carving.
Cajun spice fans, this one’s for you! Would you make it spicier?
#CajunPrimeRib
Step-by-Step Guide
Follow these detailed instructions for a perfectly cooked prime rib every time. First, remove the roast from the refrigerator 2-3 hours before cooking to bring it to room temperature for even cooking. Pat it completely dry with paper towels. In a small bowl, combine the Cajun seasoning, salt, pepper, chili powder, and garlic powder. Rub the entire roast with olive oil, then apply the spice rub, pressing it into all surfaces. Place the roast bone-side down in a roasting pan fitted with a rack. Insert a reliable meat thermometer into the thickest part, avoiding bone.
Roast at 450°F for exactly 15 minutes to create a flavorful crust. Without opening the oven door, reduce the temperature to 325°F. Continue roasting, undisturbed, until the thermometer reads 120°F for medium-rare (about 1.5 to 2 hours total). This is the most critical step—trust the thermometer, not just the clock. Once the target temperature is hit, immediately remove the roast from the oven, transfer it to a cutting board, and tent loosely with foil for the full 20-minute rest. The internal temperature will continue to rise 5-10 degrees during this time.
Serving Suggestions
Carve the rested prime rib into thick slices and serve immediately. This bold, spicy roast pairs beautifully with creamy, cooling sides to balance the heat. Consider horseradish cream sauce, garlic mashed potatoes, or a crisp Caesar salad. For a true Southern feast, add sides like cheesy grits, roasted okra, or buttermilk biscuits to soak up the juices.
How-to Summary
To summarize: Temper the roast. Create a dry spice rub with Cajun seasoning, salt, pepper, chili, and garlic powder. Coat the roast in oil and rub. Sear for 15 minutes at 450°F. Slow-roast at 325°F until internal temperature reaches 120°F. Rest for 20 minutes before carving and serving.
Frequently Asked Questions
Can I make this with a boneless prime rib? Yes, but cooking time may be slightly faster. A bone-in roast yields more flavor and juiciness.
How do I adjust the spice level? For more heat, add 1/2 to 1 teaspoon of cayenne pepper to the rub. For less heat, reduce the Cajun seasoning and chili powder by half.
What if I don’t have a meat thermometer? It is highly recommended to use one for accuracy. As a last resort, estimate about 15-20 minutes of cook time per pound at 325°F after the initial sear, but results will vary.
Can I prepare the roast ahead of time? You can apply the rub up to 24 hours in advance, wrap the roast tightly in plastic, and refrigerate. Let it come to room temperature before roasting.
What’s the best way to store leftovers? Store sliced meat in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered dish with a bit of broth to prevent drying out.
Common Mistakes to Avoid
- Not letting the roast rest: Skipping the 20-minute rest causes the juices to run out, leaving you with dry meat.
- Using the oven temperature only as a guide: Ovens vary. Always use a meat thermometer to check for doneness.
- Rubbing the roast while cold: Applying seasoning to a cold roast prevents the flavors from properly adhering and penetrating.
- Overcrowding the pan: Ensure your roasting pan has enough space around the roast for proper air circulation and even cooking.
Conclusion
This Spicy Cajun Prime Rib transforms a classic holiday centerpiece into a boldly flavored, unforgettable meal. The key lies in the powerful spice crust and the precise two-stage roasting method. By following the step-by-step guide and heeding the common mistakes, you’ll achieve a perfectly juicy, medium-rare interior with a spectacularly seasoned exterior. It’s a show-stopping dish guaranteed to impress any gathering of spice lovers.
