Yield: 10 servings
|1.00 \N||beef rib; roast ready - (abt 14 to|
|1 \N||emeril's essence; see * note|
|12.00 \N||garlic cloves; peeled|
|6.00 \N||fresh thyme sprigs|
|1.00 large||onion; sliced 1/4 thick|
|1 \N||salt; to taste|
|1 \N||freshly-cracked black pepper; to taste|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 350 degrees. Using a sharp knife, make a slit ¾ of the way up the fat cap. Pull the fat cap back and season the entire roast with Emeril's 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 1½ 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.
This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A81 broadcast 12-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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