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Recipe: 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.


Prime Rib

  • 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!

Aux Jus

  • Drippings from prime rib
  • 2 cups beef broth (or any other pasture-raised broth)
  • More salt and pepper, to taste


  1. Thaw the prime rib at least 24 hours in advance of cooking it
  2. Generously rub with salt, pepper and garlic and bring the prime rib to room temperature (a few hours)
  3. Pre-heat oven to 325°F
  4. Place on rack in roasting pan, fat side up and cook for 2 hours
  5. At 2 hours, check internal temperature; you want to pull the prime rib out as soon as it reaches 115-120°F!
  6. If the prime rib is under 115°F, check the meat every 5-10 minutes until it reaches temperature
  7. Cover with foil and rest for 45+ minutes
  8. Carve
  9. Make the aux jus: placing the roasting pan on the stove and whisk in the broth and caramelized chunks until heated and smooth
  10. 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!

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