Prime PRIME RIB
100% Grass-fed prime rib = Prime Prime Rib. The yellow fat is so delicious and nutrient-dense. It’s medicine made from ecology: the sun powering the plants, the cattle eating the grass, the microbes in the cattle’s rumen turning the grass into nutrients.
- 1 prime rib (3-9 lb)
- 4 garlic cloves, chopped, or a tablespoon of fermented garlic paste
- Salt and pepper
- Anything else you like as a rub!
- Drippings from prime rib
- 2 cups beef broth (or any other pasture-raised broth)
- More salt and pepper, to taste
- Thaw the prime rib at least 24 hours in advance of cooking it
- Generously rub with salt, pepper and garlic and bring the prime rib to room temperature (a few hours)
- Pre-heat oven to 325°F
- Place on rack in roasting pan, fat side up and cook for 2 hours
- At 2 hours, check internal temperature; you want to pull the prime rib out as soon as it reaches 115-120°F!
- If the prime rib is under 115°F, check the meat every 5-10 minutes until it reaches temperature
- Cover with foil and rest for 45+ minutes
- Make the aux jus: placing the roasting pan on the stove and whisk in the broth and caramelized chunks until heated and smooth
- Enjoy, including the delicious yellow fat – it’s so good (and good for you)!
Some recipes go low and slow for cooking (200°F for 4+ hours, for example); some add herbs, etc to the rub; others cut out the ribs and re-tie the roast. Do as you please!
The key to cooking prime rib is to pull it out of the oven when it reaches 115-120°F and let it rest!