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    Prime Rib Roast


    Source of Recipe


    Emeril Lagasse

    Recipe Introduction


    Note: for essence spice mix, see sauces/seasonings category

    List of Ingredients




    14 pounds beef rib, roast ready
    12 cloves peeled garlic
    6 sprigs fresh thyme
    1 large onion, sliced 1/4" thick

    Recipe



    Preheat the oven to 350ºF. Using a sharp knife, make a slit 3/4 of the way up the fat cap. Pull the fat cap back and season the entire roast with Essence. Place the garlic, thyme and onion slices in-between the meat and fat cap. Lay the fat cap back over the vegetables and meat. Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end). Cover the exposed fat cap with cracked black pepper.

    Place the roast, rib side down, on a wire rack. Place the wire rack in the oven on the center rack. Place a drip pan on the bottom rack of the oven. This will catch all of the drippings from the roast. Roast for 1 1/2 to 2 hours for medium rare. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing. Using knife, cut away the butchers twine. Carve the roast into individual servings. Reserve the drippings for later use. Yield: about 10 servings

 

 

 

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