MIKE GRAHAM’S PEPPER LACED BEEF RIB ROAST

Prep Time: 3 hours
Yields: 6 servings

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 4-bone prime 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
1/4 cup oil
2 cups onions, diced
1/4 cup celery, diced
1/4 cup bell pepper, diced
1/4 cup parsley

Method:
Preheat over to 375°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 pepper exposed. (This will give additional flavor to the roast.)  Season the roast completely with salt, pepper.

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 2-3 hours or until internal temperature of the roast reaches 130°F. Uncover and brown well. Allow to rest 1 hour prior to carving.