Rub roast with kosher salt & fresh pepper. Rest 2 hours covered in fridge.
Take out roast 30 minutes

Preheat oven to 450. Cook at 450 for 10 minutes. Reduce to 275. Put Rib bones on rack

Cook until internal heat is 110-115 for rare. Let rest covered in foil tent for 20-30 minutes. Enjoy!

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

8 Cloves Garlic Quartered
5 Sweet Onions Slices
2 Zucchini Quartered and Slices
1 Package White Mushrooms
4 Roma Tomatoes Quartered and Sliced
2 Red Peppers Sliced and Halfed
2 Green Peppers Slices and Halfed
8 Sweet Italian Sausage Links Cut in Thirds
2 cups Chicken Stock
1 Can Kitchen Ready Tomatoes
Fresh Oregano, Basil and Parsely

In a Dutch Oven Sauteed Garlic on Oil
Add Sausages and Brown
Add Onions and Cook till Clear
Add Rest of Ingredients and Chicken Stock

Cook Covered until Ingredients Combine
Cook uncovered until tomato base thickens and fresh tomatoes break apart.