Ingredients Jump to Instructions ↓

  1. 4 1/2- to 5-pound standing rib roast

  2. 16 garlic cloves, peeled

  3. 1 tablespoon chopped fresh thyme, plus

  4. 12 sprigs

  5. 2 teaspoons salt

  6. 1 teaspoon Emerilís Original Essence or Creole Seasoning

  7. 1 teaspoon freshly ground black pepper

  8. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400?F.

  2. Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in 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 openings.

  3. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast.

  4. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350?F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125? to 130?F for medium-rare, about 45 minutes, or 140?F for medium, about 1 hour.

  5. Let stand for 15 minutes before carving.

  6. Yield : 4 servings


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