Spectacular Prime Rib Roast
Ingredients
- Extra Virgin Olive Oil
- 12 to 16 pound Beef Rib Roast (bone in)
- 12 cloves Peeled Garlic
- 6 springs Fresh Thyme
- 1 large Onion (sliced 1/4 inch thick)
- Sea Salt
- Fresh Ground Black Pepper
- Emeril's Essence - Click Here for recipe
- 2 cups Beef Stock or Canned Stock
- Sprig of Fresh Thyme
- Worcestershire Sauce (to taste)
- Salt and Pepper (to taste)
For the Pan Sauce
Instructions
- Bring the roast to cool room temperature prior to handling and cooking (approximately 1 to 1 1/2 hours).
- Preheat oven to 500 degrees.
- Using a sharp knife, make a slit 3/4 of the way up the fat cap.
- Pull the fat cap back and rub roast lightly with Extra Virgin olive oil.
- 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 sea salt and cracked black pepper, and more Essence.
- 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.
- Cook roast for 15 minutes at 500 degrees. This will help create a nice sear on the fat cap.
- Reduce heat to 350 degrees for the remainder of the cooking time.
- Roast for 1 1/4 to 2 hours for medium rare or internal temperature reaches about 120 to 125 degrees depending on your desired doneness. Refer to This Article for more information.
- Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing.
- Reserve the drippings for later use in Pan Sauce.
- Prepare Pan Sauce (below)
- Using knife, cut away the butchers twine.
- Carve the roast into individual servings.
- Skim off fat from pan drippings and add Beef Stock and Thyme.
- Bring to boil, and simmer 10 minutes.
- Season with Worcestershire Sauce and salt/pepper to taste.
- Serve in a gravy boat.
Pan Sauce
I served this roast a while back on New Year’s Eve to a large group of friends. They still talk to me today, so it can’t be that bad!!! This recipe is a combination of several sources (David Rosengarten, Emeril Lagasse, and Alton Brown). It is a perfect combination of several cooking techniques that give this roast bold flavor, and seals in the moistness of the meat. Give it a try on your friends too!
By the way, while you are at it, make a ton of Emeril’s Essence seasoning and use it on everything. I use it all the time, and it’s great stuff!
