posted by Southern 10-19-98 5:44 AM
Prime Rib Roast
109 Beef Rib, Roast Ready (about 14 to 16 pounds)
Essence
12 cloves of garlic, peeled
6 sprigs of fresh thyme
1 large onion, sliced 1/4-inch thick
Salt
Cracked black pepper
Preheat oven to 350 °F. Use a sharp knife to make a slit located 3/4 of the way up the fat cap. Pull back fat cap and season entire roast with Essence.
Place garlic, thyme, and onion between meat and fat cap, then lay fat cap back down over vegetables and meat.
Use butchers twine to secure fat cap to meat by tying them together at six diff intervals, wrapping twine from the rib end to the loin end. Cover top of fat cap with cracked black pepper.
Put roast on a wire rack, rib side down. Place wire rack in oven on the center rack (over a drip pan on the bottom rack to catch drippings from the roast). For medium rare, roast 1-1/2 to 2 hours. Remove from oven. Let stand for 10 to 15 minutes before slicing. Then cut away twine and carve into individual servings. Reserve drippings for other uses. Serves 10.
SOURCE: TV Food Network (Recipe Courtesy of Emeril Lagasse)
(http://www.foodtv.com/recipes/emlive/em1a81b.htm)
Emeril's Essence (Creole Seasoning)
2-1/2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon dried thyme
Combine thoroughly. Yields 2/3 cup.
SOURCE: TV Food Network (Recipe Courtesy of Emeril Lagasse)
(http://www.foodtv.com/recipes/emeril/spices.htm)