Recipe #47: Prime Rib Roast

Wasn't sure about "essence," so Googled it, and got this. Maybe? Sounds yummy.

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Beef Rib Roast (14-16 lbs)
Essence      
12 cloves garlic
6 sprigs fresh thyme    
1C onion, sliced quite thick
1C dripping/butter    
salt, cracked black pepper
1C chopped onion    
½t rosemary, crumbled

Preheat oven to 350F. Using a sharp knife make a slit ½of the way up the fat cap. Pull the fat cap back & season the entire roast with Essence. Place garlic, thyme & onion slices in between the meat & fat cap.

Lay the fat cap back over the veggies & meat. Using butchers twine, secure the fat cap to the meat by tying the 2 tog at 6 different intervals  (wrap twine from rib end to the loin end). Cover the exposed fat cap w cracked black pepper. Place roast, rib side down on a wire rack. Place wire rack in oven on the center rack.  Place a drip pan on bottom of oven. Roast for 1½-2 hrs for rare. Remove roast from oven 10-15 minutes before slicing.

Using knife cut away butchers twine. Carve roast into individual servings.

Yields 10 servings.