As promised, pictures of our Christmas dinner. Well, ok...not the complete dinner but the wonderful boneless prime rib roast. I'm not a huge fan of Emeril Lagasse but a few years ago I used a recipe for his "essence" from one of his cookbooks I received as a gift to season a prime rib and it was some of the best prime rib I had ever had. I used it again this year and the results were the same, moist and juicy and perfectly seasoned.
Roast straight from the 'fridge after seasoning all night with "essence"
Tying the roast nice and tight
Four hours at 200 degrees and perfectly rare with lots of nice Au Jus!