Honeyman was complaining lately that we eat too much chicken so I walked out to the grocery store and bought some prime rib roast. I’ve never been a big fan of red meat so it doesn’t tend to grace my table often but every once in a while, it does sneak it’s way onto the menu (especially at Thanksgiving or Christmas). The holiday prime rib is always seasoned with only salt and pepper but when it makes its way onto the menu on other occasions, I tend to play up the flavors a bit more.
Cajun Roast Beef
3 pounds beef
2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano
Mix seasonings together. Rinse beef and pat dry. Pat roast liberally with seasonings. Insert meat thermometer. Cook in roasting pan on low heat (200F to 250F) until roast hits internal temperature of 145F. Let rest on cutting board before slicing. Serve au jus. You can make a lovely au jus by adding one cup of beef broth to your roast pan and reserving a teaspoon of the seasoning mix to add to the broth. As your roast cooks, it will drip additional goodies into your broth mix. If using commercial beef broth, be sure that it is gluten-free if you’re serving guests with gluten sensitivities.
Deborah, or iDeborah as she’s affectionately known on Twitter, loves to experiment in the kitchen. Some of her best dishes were created by accident! She started this blog to encourage others to get creative in the kitchen… and to record some of her accidental creations so she can enjoy them again! To learn more about
30. March 2010 at 2:02 pm
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