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

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    The gravy this roast makes is awesome and the flavor the creole essence packs the beef with flavor.
    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!
    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.
    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!!
    Making prime rib for the first time with Emeril's essence turned out to be absolutely delicious! I will definitely keep this recipe.
    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!
    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.
    Unbelievable prime rib! This was the first time I have attempted to make a prime rib and it turned out to be the best myself and my Christmas dinner guests have ever had. I followed the recipe but added some cherry peppers and a few habaneros along side the onions. This will now be our traditional Christmas dinner.
    If I could give Emeril's Prime Rib recipe 10 stars I would. I just made my 17 pound rib roast, with the 7 bones attached, for our family Christmas dinner, exactly the way he said too, except I put a light dusting of flour on it as we like the outside a little crunchy. Never heard of putting a rib roast right on an open rack and then right on the rack in the over, but I did it just that way, with the pan on the bottom shelf. I cooked it on 350 for 2 1/2 hours, as mine was bigger than Emeril's was and we all like it med rare. Every slice, was med rare, crusty all around the roast, fork tender and tasted awesome. My whole family raved about it and nothing left but the bones. I will never do one any other way. Thanks Emeril.
    This was my first attempt at making a prime rib roast. It turn out perfectly!!! Seasonings were spot-on, and the roast was very tender. Family and friend truly enjoyed it and it made me feel like the best cook ever!
    Yesterday we had a large group of people over and I made a 19 pound prime rib roast using Emeril's recipe. While Emeril suggests that you put the aromatics underneath the fat cap, my butcher informed me that the fat cap is often removed at the processing plant and used by them to make stock. So I, instead, put my aromatics, including a few sprigs of rosemary, between the bone section and the meat. It did take a long time to cook to the proper temperature. Longer than I had expected but I don't know if that was caused by my oven or the size of the roast itself. The roast came out fantastic. It was a big hit with all of my guests. It was so easy to prepare other than the heavy lifting of the meat but that is why I have a husband. I will definitely make this again.
    Tried this several times recently at Holiday time and parties and different sizes of prime rib. Absolutely the best prime rib you will ever make! Only change we made was the cooking time. What ever time you normally cook the prime rib at, double it, and turn the temp down to 250 degrees. We use 12-13 min/pound of roast as a starting point, then double the time when cooking it at 250 degrees. We use a digital temp probe stuck in the middle of the prime rib, centered in the meat and when the temp reads 113-115 degrees, pull it out of the oven. While it rests, internal temp goes up another 10 degrees. Prime rib is med on the ends and med-rare in the middle section. Perfect for reheating center portion later on if you have left overs. Can also do same seasoning between meat and ribs as done under the fat cap.
    This is my New Year's Eve tradition. My husband and I found the prep simple, the flavors uncomplicated but wonderful and indulgent. The leftovers make fantastic sandwiches the next day, if you have any. This year I got a better grade of rib roast, so I'm excited to see how it turns out (even the lower grade roast was lovely and luscious last year. I did use toothpicks to keep the fat cap in place over the onions, which helped keep all that flavor underneath. For anyone wanting to experiment (like we did last year and attempt a prime rib roast, this is a great recipe.
    This was so simple to make and wonderful tasting! I made this for a dinner party 2 years ago and many of those people called and asked for the recipe. It was so memorable that it is still being talked about and requested again. Thank you! It's a hit!
    This is so good and so easy, we have made this our Christmas meal.
    This always turns out great. Try the recipe if you haven't yet.
    I have made this 10-12 times and each time it is perfectly delicious. Guests are amazed...most people think it is hard to make good prime rib but this is soooooo easy! The trick is to use a good meat thermometer. I also have my butcher do the prep work with the fat cap and also remove the meat froom the bones...but I season the bones and under the meat then use the bones as the "rack" for cooking.
    Excellen-tay :-D Perfect blend of spices! Loaded with flavor! A true must have at family events. We served this dish with homeade creamed spinich and homeade mac and cheese, along with other dishes. In our mac and cheese recipe we add cream of mushroom, it's a great combination when eating with the prime rib... OH LA LA
    "This is the best prime rib I ever had!" Quotes from several dinner guests! Super easy to make and full of flavor!
    5 bams it's so awesome!

    I've used this recipe twice now on my outdoor rotisserie grill. This is the absolute best recipe I've used! The 3 interior ingredients flavor the meat subtly but wonderfully. And you can't go wrong with 'Essence' as a rub.

    Thanks, Emeril!!!!!!!!!!!!
    Even using a 4 1/3 lb two bone prime rib, it turned out indescribably delicious!
    My wife made me give the bones to our dogs, but not without resistance from me!
    If there is beef in heaven, this is it!

    Turned out perfect! I looked like a total rockstar! I kept getting asked where I saw the little onion "trick" Thanks for a great recipe!
    I followed the recipe exactly and was a little worry that the cayenne pepper might be too much but it was not--it was just right. The flavor was wonderful (the best) and my10 and 9 year old grandsons asked for seconds. All of dinner guest for Christmas said the Prime Rib was execellent

    This recipe is a keeper.

    Thank you.
    It looks like A typo on the recommended cooking time. I have an 8 lb Rib Roast that has been in for 2 hrs 45 min. It is at 115 deg and my guests are waiting. 1 1/2 to 2 hrs seemed short to me. I should have trusted my instincts. I'll leave feedback on the finished product later.
    This was the first rib roast I have done....& I cooked it up for Christmas dinner! Came out perfect. I did make some changes. My roast was only 8 lbs. I used an entire bulb of garlic... about 16 cloves. Watched Guy cook one on his show so I went with 500 degrees for 20 minutes (any longer and the smoke alarms would have blown us out of the house). Turned down the temp to 250 & cooked for about two hours more (until the temp in the center of the roast hit 130). During the last 3/4 hour had to add a dish of root vegetables and with 1/2 hour left added a green bean casserole to the oven. Pulled out the roast, finished up the vegetable dishes. Yum!!!!! All very east to do and an outstanding meal.
    The absolute best I have ever had anywhere! The wonderful smell of the kitchen only heightens the waiting for this wonderful roast. Thank you Emeril - your the best! MSG Dana Pollard, USA(Ret.)
    Did they mean 4 - 6 pounds? No way a 14 pound roast cooks in 1 - 1-1/2 hours.
    Great prime rib recipe.Prepared it for dinner today. It is a hit with the family. I can not wait to make it again. Thanks alot!
    I made this yesterday and my family gobbled it up. My daughter ate more than me and my husband ate more than my daughter. My husband and daughter could not stop eating it. It was so tender that we could cut it with a fork. No knife was needed. It was a big hit. :o)
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