Although this roast is mostly seen on holiday tables, it is excellent
year-round either spit-roasted on a barbecue pit or roasted slow
and low in the oven. I prefer bone-in for extraordinary flavor.
- 1 (5-7 pound) bone-in beef rib roast
- 6 cloves garlic, chopped
- 2 cups green onions, sliced
- 1/8 tsp dried thyme
- 1/8 tsp dried basil
- 1 tsp salt
- 1/8 tsp black pepper
- 1/4 cup cayenne and jalapeno peppers, sliced
- 6-8 sprigs of rosemary
- 1/4 cup oil
- 2 cups onions, diced
- 1/4 cup celery, diced
- 1/4 cup bell pepper, diced
- 2 carrots, diced
- 1/4 cup parsley
- Louisiana Gold Pepper Sauce
Pre-heat oven to 375 degrees F. In a small mixing bowl combine garlic,
green onions, thyme, basil, salt and pepper. Pierce holes through
the roast and fill each cavity with mixture. Follow with the peppers
and rosemary, leaving approximately 1-inch of the rosemary exposed.
(This will give flavor to the roast.) Season the roast completely
with salt, pepper and Louisiana Gold. In a 12-quart cast iron Dutch
oven, heat oil over medium-high heat. Sear roast in hot oil on both
sides. Add onions, celery, bell pepper, carrots and parsley. Bake
uncovered until tender, 25 minutes per pound for rare to medium-rare.
Allow roast to rest 30 minutes prior to slicing.