Guys, this is THE post to get you excited for the day of sweat pants and food. You know, Thanksgiving! Let’s be honest. Pulling on your comfy pants to eat a magnitude of 5 meals in one evening is one of the best holidays of the year.
Being Asian means it’s also a blend of cultures, mixing Chinese food with American food to overfill your belly with yumminess. Next to the large turkey is roasted duck. Next to the green bean casserole, there’s the bok choy. Rice goes along with everything. And Chinese people, you know that fruit/veggie salad mixed in Mayo. Am I the only one that loves to eat it but also finds the ingredients strangely disgusting? It really is good though!
Okay, I do have something to admit. Sometimes we don’t even eat turkey. When I celebrate with my family or MG’s family, it’s too much food to cook an entire bird. Instead we cook a huge slab of prime rib and call it Thanksgiving! It may not be the traditional American meal, but it satisfies everyone and we leave with happy bellies. Isn’t that what the holiday is really about anyway – being grateful and enjoying the day with your family?
So today’s post features my infamous prime rib roast. Oh yeahhh!
Ribeye steak is one of the most flavorful, if not the most flavorful, cut of meat. It’s marbled (in other words fatty, yum), and juicy. If you love bone-in ribeye, then you’ll love the standing rib roast. Standing rib roast is the same cut as a ribeye, but not cut into sections, with the bone still intact. A rib roast is without the bone; still the same cut of meat. All delicious.
Prime Rib Roast Recipe
- Rib roast (~14 pounds)
- 12 cloves of garlic
- 6 sprigs of fresh thyme
- 1 large onion
- Emeril’s Creole Seasoning Essence (see below)
Emeril’s Creole Seasoning Essence – mix all the ingredients together
- 2.5 tablespoons of paprika
- 2 tablespoons of salt
- 2 tablespoons of garlic powder
- 1 tablespoon of black pepper
- 1 tablespoon of onion powder
- 1 tablespoon of cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Pre-heat the oven to 450°F.
- Blend the garlic, thyme, and onion together (I usually use a Magic Bullet).
- Pull the fat cap back and rub the roast with the essence seasoning. Now rub the blended mix onto the roast, and slather it onto the roast generously.
- Lay the fat cap back on and secure the cap by tying the two together with twine.
- Place the roast with the rib side down on a wire rack, into the center of the oven. Place a drip pan to collect drippings.
- Roast for 15 minutes at 450°F. Then lower the temperature to 325°F. Estimate 17-20 minutes per pound. A meat thermometer is recommended as you’ll get the best results. Make sure you push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone. You want the internal temperature at 130°F for medium rare or 140°F for medium.
- When finished roasting, take the roast out and let it sit for 15-20 minutes. This is important so that the juices gets absorbed back into the meat.
- Cut off the twine, carve, and serve with drippings and horseradish on the side.
We’ve made this recipe multiple times now, and it never fails. As I type up this post, my stomach is rumbling with hunger.
This essence is great with all cuts of beef! I store it in an air-tight container and place it into my spice cabinet.
Mmmm fat cap!
Ready for roasting!
Hardest part – let the meat sit after roasting.
Posting this picture again, because isn’t it mouth watering? It’s the best when you’re named as carver. You get to snack on the little chunky pieces while cutting!
Okay, I have something else to admit (apparently this post is all about being honest). I’ve never actually roasted a turkey before. One day, I’ll muster up the courage to make one for the family. And perhaps you’ll see the recipe on here. But for now, I’ll have prime rib for Thanksgiving, and I’m perfectly happy with that!
What kinds of foods do you have for Thanksgiving that isn’t based on the “traditional” foods? Will prime rib be a part of that this year?
Emeril’s Essence Creole Seasoning Recipe