Mike Graham's Pepper Laced Beef Rib Roast
PREP TIME: 3 Hours


The method for stuffing and cooking this roast was originally done with a pork roast. However, I loved it so much that I tried it on a Prime Rib roast, and it was just as good if not better.


  • 1 (8 bone) Prime Rib, bone-in
  • 6 cloves garlic, chopped
  • 2 cup 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
  • 1/4 cup oil
  • 2 cups onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup bell pepper, diced
  • 1/4 cup parsley
  • Louisiana Gold Pepper Sauce

Preheat 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, leaving approximately 2-inches of the peppers 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 and parsley. Cover and bake until tender, approximately 3 hours.

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