Garlic Schmeared Prime Rib with Roasted Potatoes and Carrots

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Rated 4 stars out of 5
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  • Read 14 Reviews
Total Time:
1 hr 40 min
Prep
15 min
Cook
1 hr 25 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

  • 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

Directions

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.

In a food processor, combine peeled garlic cloves, rosemary, and oil and puree. Set aside.

In a large roasting pan, add the carrots and potatoes. Drizzle with olive oil and season with salt and pepper. Toss well.

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.

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Newest Ratings and Reviews

Read all 14 reviews

  • on December 26, 2010

    Flag

    The taste was good but the meat was well-done, not medium rare. I should have used a meat thermometer. I had a feeling 450 deg for a whole hr was too long and that assumption was correct. Bummer.

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  • on December 16, 2010

    Flag

    I made this recipe last year for Christmas! I've never made a dinner like this before and was informed this was to be a tradition! This recipe was easy to follow and easy to prep. It was a little spicy for the kids but I will definitely be making this again this year! Thanks Emril...you make all of us amateurs look like world renown chefs with this recipe!

    people found this review Helpful.
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  • on April 29, 2008

    Flag

    hmmm.. goood !!

    people found this review Helpful.
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