Emeril's Prime Rib of Beef
Emeril Lagasse's Holiday Feast
This is a kicked-up variation on prime rib, although we're not using the usual 109 cut with the fat cap that is normally used for prime rib. Instead, we went to the butcher shop and picked up a rib-rack roast with two bones, which is the perfect thing for a dinner party for four if you're serving generous portions, or six people if you're cutting the slices a little thinner.
Preheat the oven to 400 degrees.
Rinse the roast under cold running water, pat dry, and put it in a small, heavy roasting pan, bone-side down. With a small, sharp knife, make sixteen 1/2-inch deep slits across the meaty side of the roast. Insert 1 garlic clove into each slit, pressing it into the meat. Pinch with your thumb and index finger to close the opening.
Combine the chopped thyme, the salt, Essence and black pepper in a small bowl. Slowly add the oil and stir to make a paste. Rub the paste on each side of the roast and place the thyme sprigs under the roast. Roast for 1 hour. Remove from the oven, and turn. Reduce the oven temperature to 350 degrees. and continue roasting for 45 minutes for medium rare, and 1 hour for medium.
Remove from the oven and allow to stand for 15 minutes before carving.
Recipe courtesy of Emeril Lagasse, Â©2000