|
 COMMENT:
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.
INGREDIENTS:
- 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
METHOD:
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.
|
