Enjoy This Recipe Courtesy of Chef Les Kincaid
Prime Rib Roast
109 Beef Rib (ask your butcher), roast ready about 14 to 16 pounds
1/3 cup vodka
12 cloves of peeled garlic
6 sprigs of fresh thyme
1 large onion, sliced 1/4-inch thick
Kosher salt to taste
Cracked black pepper to taste
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, rub the outside with vodka and season the entire roast with Cajun Dust. 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 resting 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.
Yield: about 10 servings