1 whole Natural Meat Specialties (that’s Dave’s meat) bone-in prime rib of beef
Emeril’s Essence (you can purchase at the grocery store)
Five or six fresh rosemary sprigs.

Season the rib with the Essence and place in the Traeger fat side up. If you use a gas or charcoal grill you must account for the fat drippings or constantly deal with flare-ups. Roast at 325 for about 12 minutes per pound; until a step or two rarer than you prefer.  Remove the roast and allow it to rest for 15 – 20 minutes. Cut out the bones and offer them as “cook’s samples.” Slice the roast into serving size slabs. Dust each side with essence and then sear the slabs on a hot griddle. Serve immediately.