Garlic Schmeared Prime Rib with Roasted Potatoes and Carrots
- 2 tablespoons olive oil, 1/2 cup extra-virgin olive oil, plus more for drizzling
- 2 (2 1/2-inch thick) pieces Prime Rib
- 15 to 20 cloves peeled garlic
- 2 sprigs rosemary, leaves only
- 6 medium carrots, peeled
- 1/2 pound russet potatoes, scrubbed and quartered lengthwise
- Salt and freshly ground black pepper
- Essence, recipe follows
- 1 pound snow peas, string removed
- 2 tablespoons butter
Preheat oven to 450 degrees F.
Heat a large saute pan over high heat. When the pan is hot, add the olive oil. Add the prime rib and sear until golden brown on each side, about 3 minutes per side. Remove and set aside.
Season the steaks on both sides with Essence. Place the steaks in the roasting pan, on top of the carrots and potatoes. Pour the garlic puree over the steaks. Roast for about 1 hour, or until medium-rare, 130 degrees on an instant read thermometer. Remove from the oven and let rest for 10 minutes before cutting.
For the snow peas: Blanch the snow peas in boiling, salted water for 1 minute. Remove and immediately place in an ice bath to stop the cooking and set the color. Drain. In a large saute pan over medium-high heat, add the butter and melt. When the butter is melted, add the blanched snow peas and cook until the peas are heated through, about 3 minutes. Season, to taste with salt and pepper.
Place the snow peas on a large platter. Surround with the roasted carrots and potatoes. Slice the steaks into 1/4-inch thick slices and place on top. Serve immediately.Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Bobby Flay