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.
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Roast straight from the 'fridge after seasoning all night with "essence"
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Tying the roast nice and tight
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Four hours at 200 degrees and perfectly rare with lots of nice Au Jus!