Cooking for the holidays with Emeril, Wolfgang Puck and HSN

Wolfgang’s Rotisserie Prime Rib

Serves 6-8

Ingredients:

• 1 (4-5 pound) boneless prime rib roast (rib eye), tied evenly with kitchen twine
• 1 tablespoon olive oil
• 8 garlic cloves, minced
• 4 tablespoons dried rosemary
• 2 teaspoons dry thyme
• 4 tablespoons fresh cracked black pepper
• 2 tablespoons kosher salt

Directions:

1. Insert rotisserie spit through the center of the meat and screw on wing nuts.
2. Allow meat to come to room temperature for 30 minutes before cooking.
3. In a small bowl stir together the garlic, rosemary, thyme, pepper and salt.
4. Rub meat with oil and evenly coat with the rub mixture.
5. Use the rotisserie lifter to slide the meat into the oven inserting the right side first.
6. Do not worry if some of the rub falls off onto the drip pan.
7. Set oven to rotisserie.
8. Cooking time will vary depending on the desired doneness.
9. For rare to medium rare cook for 1 ½ hours.
10. Use an accurate, good quality meat thermometer to check the temperature.
11. For rare to medium rare the internal temperature should be 120-125°.
12. For a more done roast increase time and check temperature every 10 minutes.
13. The temperature for medium should be 140-145°.
14. The temperature fro well done should be 160-165°.
15. Allow the roast to rest for at least 15 minutes before carving.
16. During this resting time the meat temperature will rise a bit and complete cooking.

Tip: The prime rib rub can be prepared ahead of time and stored in the freezer for up to one month. The meat can be coated with the rub and then held in the refrigerator for up to two days before cooking.

Anne-Marie Nichols