PALEO PRIME RIB
PALEO PRIME RIB
Prime rib is a pretty simple meal to prepare, but you have to make sure that you get the right cut of meat. You want to make sure the meat is bright in color and has even fat distribution. When in doubt, ask someone at the meat counter to help you pick out the best one.
For prime rib, the cooking time really isn't as important as the temperature, so you need to make sure you have a meat thermometer for this to come out right. You also need to make sure to let the meat rest after cooking - very important I tell you!
You can use the pan drippings to make yorkshire pudding, or turn it into a yummy gravy by mixing a Tbsp. of arrowroot powder with 2 cups of beef broth and adding it to the drippings. Stir until the gravy thickens and season with sea salt and pepper to your taste.
I got so excited to eat this roast that I forgot to take pictures after it was sliced. You are just going to have to trust me, it was delicious.
For prime rib, the cooking time really isn't as important as the temperature, so you need to make sure you have a meat thermometer for this to come out right. You also need to make sure to let the meat rest after cooking - very important I tell you!
You can use the pan drippings to make yorkshire pudding, or turn it into a yummy gravy by mixing a Tbsp. of arrowroot powder with 2 cups of beef broth and adding it to the drippings. Stir until the gravy thickens and season with sea salt and pepper to your taste.
I got so excited to eat this roast that I forgot to take pictures after it was sliced. You are just going to have to trust me, it was delicious.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Prime RibPrep time: 10 mins Cook time: About 2 hours Servings: 8
|
|
 |
Ingredients:
- 5 pound prime rib roast
- 2 Tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground black pepper
- 1 tsp. dried thyme
Equipment:
- Paper towels
- Meat thermometer
- Roasting pan (with at least 3' deep sides)
- Cooking twine (if not already bound)
- Oven mitt
- Aluminum foil
- Cutting board
- Carving knife
Directions:
1. Preheat oven to 500F.
2. Pat the roast dry with paper towels. If it is not already bound you will need to wrap it with some cooking twine.
3. Rub the olive oil all over the roast and then rub in the seasoning mixture.
4. Place roast rib side down in a roasting pan. Insert the meat thermometer into the thickest part of the roast. Cook in the oven for 20 minutes, then reduce the heat down to 325F.
5. When the temperature reaches 130F, take the roast out of the oven and place it on a cutting board. Cover the roast in alumin foil and allow it to rest for 30 minutes. Do not peek or take off the foil. Let the roast rest for goodness sake!
6. Once the meat is done napping, take off the foil, carve that sucker and enjoy.
- 5 pound prime rib roast
- 2 Tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground black pepper
- 1 tsp. dried thyme
Equipment:
- Paper towels
- Meat thermometer
- Roasting pan (with at least 3' deep sides)
- Cooking twine (if not already bound)
- Oven mitt
- Aluminum foil
- Cutting board
- Carving knife
Directions:
1. Preheat oven to 500F.
2. Pat the roast dry with paper towels. If it is not already bound you will need to wrap it with some cooking twine.
3. Rub the olive oil all over the roast and then rub in the seasoning mixture.
4. Place roast rib side down in a roasting pan. Insert the meat thermometer into the thickest part of the roast. Cook in the oven for 20 minutes, then reduce the heat down to 325F.
5. When the temperature reaches 130F, take the roast out of the oven and place it on a cutting board. Cover the roast in alumin foil and allow it to rest for 30 minutes. Do not peek or take off the foil. Let the roast rest for goodness sake!
6. Once the meat is done napping, take off the foil, carve that sucker and enjoy.
Check Out My Cookbook!
My Favorite Products
