Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Prime rib roast (10-1/2 lbs) 1/4 c Salt
1/4 c Black pepper 2 ea Onions, thinly sliced
1/4 c Garlic powder

------------------SEASONING MIX (OPTIONAL-----------------------
1 T Plus 1 tsp, salt 1 T Plus 3/4 tsp, black pepper
1 T Plus 2 tsp, white pepper 2 1/2 t Dry mustard
1 T Plus 2 tsp, fennel seeds 2 1/2 t 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! Also, you
can be guaranteed you will meet your landlord.) From Paul Prudhomme's
Louisiana Kitchen

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