Prime Rib Roast

Recipe courtesy Emeril Lagasse

Rated: 5 stars out of 5Rate itRead users' reviews (45)

RECIPE
COMMENTS & REVIEWS(45)

Cook Time:
--
Level:
Easy
Yield:
about 10 servings

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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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Comments & Reviews

recipe Prime Rib Roast
ray santa cruz, CA 01-01-2010
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Stupendously Spectacular Steak
Rated: 5 stars out of 5

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! Read more
recipe Prime Rib Roast
Jolene Winters, CA 12-26-2009
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Awesome!
Rated: 5 stars out of 5

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!Read more
recipe Prime Rib Roast
Uyvonne Chicago, IL 12-26-2009
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Wonderful Flavor
Rated: 5 stars out of 5

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.Read more
recipe Prime Rib Roast
Kevin Lexington, KY 12-26-2009
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Cooking Time is incorrect
Rated: 2 stars out of 5

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.Read more
recipe Prime Rib Roast
Danny St. Joseph, MI 12-26-2009
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My first rib roast & this is the recipie!
Rated: 5 stars out of 5

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.Read more
recipe Prime Rib Roast
Dana Bridgewater, MA 12-25-2009
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A Little Thyme
Rated: 5 stars out of 5

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.)Read more