Prime Rib Roast

about 10 servings
  • 1 (about 14 to 16 pound) beef rib, roast ready
  • Essence, recipe follows
  • 12 cloves of peeled garlic
  • 6 sprigs of fresh thyme
  • 1 large onion, sliced 1/4-inch thick
  • Salt and freshly cracked black pepper
  • 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

Preheat the oven to 350 degrees F. 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

Essence (Emeril's Creole Seasoning):

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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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.9 62
The roast turned out great and it couldn't have been easier. I cut the ribs away from the meat before cooking and then tied them back together with the butcher's twine to make it easier to cut. It worked great. I cooked my 15lb until it reached 120 degrees (about 2 hours) and then covered it loosely with foil and let it sit 20 minutes. It was perfectly medium rare. A meat thermometer is key to achieve perfectly done meat. This will definitely be my "go to" roast recipe from now on. item not reviewed by moderator and published
I have one question. I am making a 6 lb roast rather than one this large, is there anything I need to change with time? what should the internal temperature reach? item not reviewed by moderator and published
The gravy this roast makes is awesome and the flavor the creole essence packs the beef with flavor. item not reviewed by moderator and published
Best prime rib roast recipe - ever! Started making this a few years ago and guests always rave about the flavor. I won't even try another recipe. Thank you Emeril! item not reviewed by moderator and published
I have used variations of this recipe for our extended family Christmas for several years and always get rave reviews. I buy the easy carve roasts, untie and separate the roast from the ribs. I then put the rub all over the roast and put rosemary and thyme sprigs on the bones as well as under the fat cap, then re- tie it back together and cook. do not use the garlic or onion. flavor is really great. the rosemary I think has more impact on the flavor than the thyme. item not reviewed by moderator and published
Awsome! item not reviewed by moderator and published
OMG! Perfect- There are so many recipes for prime rib and I wanted mine to just be the kind of prime rib you would get in a restaurant- so I just went with Emerils recipe because to me he is the best, I just omited the creole sauce, and let me just say- It came out as good if not better than in a restaurant......Thanks Emeril!! item not reviewed by moderator and published
Making prime rib for the first time with Emeril's essence turned out to be absolutely delicious! I will definitely keep this recipe. item not reviewed by moderator and published
I made a 16lb roast this past weekend & it was so good there are no leftovers! The oven is a mess but it was so worth it. Because the heat transferred around the roast evenly, it came out so pink & tender you could cut it with a butter knife. I omitted some of the cajun-type spices & added sage & it was amazing. I wish I could post a picture of how it looked with the fat cap cut back & loaded with onions & garlic because it looked like a work of art. Thanks to Emeril, I have now been nominated to cook for Easter next! item not reviewed by moderator and published
I made an 18lb roast. I had my butcher cut the bone off of it and tie it back on for flavorful cooking but easy slicing. I also asked for extra fat for the cap, tied it on over the onions and spices and cooked it for 2hrs 40min and it came out PERFECT. Each and every slice was medium rare. The favor was marvelous and butter knife tender. My guests raved about it and said it was the best prime rib they have had in a long time. Even though my oven needed cleaning the next day it was well worth the extra work. I will always use this cooking method from now on. Try it, you will not be disappointed. item not reviewed by moderator and published

Not what you're looking for? Try:

Prime Rib Roast with Red Wine Au Jus

Recipe courtesy of Nancy Fuller