I love making this dish for special guests on special occasions. It's full of drama, taste and makes a big impression. It's paradise for people who love meat and seafood.
Technique tip: Roast until a meat thermometer inserted into the thickest part of the beef registers 130 degrees for medium rare or 150 degrees for medium.
Swap option: You may substitute the crawfish for lump crab meat which can be easier to find than crawfish.
For the prime rib roast:1.
Preheat the oven to 375°F. Fit a shallow roasting pan with a rack.2.
In a small bowl, combine the pepper, salt, rosemary and garlic. Rub evenly over the rib roast.3.
Place the roast, fat side up, on the rack.4.
Roast until a meat thermometer inserted into the thickest part of the beef registers 130°F for medium rare or 150°F for medium, 1 to 1½ hours.5.
Let rest, tented with aluminum foil, for 20 minutes before carving.
For the crawfish-onion gravy:1.
In a large skillet, melt the butter over medium-high heat. Add the onion, bell pepper and sage. Cook, stirring often, until the onion is translucent, about 3 minutes. Add the flour and green onions and cook, stirring continuously, until well blended, about 3-4 minutes.2.
Stir in the cream, stock, cayenne and a pinch of salt and black pepper. Keep stirring and cook until gravy has thickened, about 5 minutes.3.
Fold in the crawfish meat and cook until heated through, about 5 minutes. Serve immediately with the sliced rib roast.