Ingredients
- 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
Directions
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):
- 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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By jzb18134
on December 28, 2011
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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.
By mom2dkb_8782548
east walpole, MA
on December 27, 2011
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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.
By storimecees
Connecticut
on November 21, 2011
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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!
Read all 52 reviews