Prime Rib
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- Prime Rib Christmas Eve
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- Totally Delicious
This Prime Rib may well become a family tradition for us too. I will definitely use the same recipe. Thank you Bill and Gayle for the recipe and thank you Tommy for the picture. John and I had 4 servings left over, which we froze. We will see how that works.
Here is the video Gayle sent to me with the recipe and method they use.
Prime Rib Fool Proof and Paleo Approved
Ingredients
- Standing Rib Roast (We used an 8#)
- One stick of softened Real Butter (Kerry Gold)
- 1 tsp minced fresh Rosemary
- 1 tsp minced fresh Thyme
- 2 TBL course Ground Pepper
- 2 TBL Sea Salt
- 1 TBL Smoked Paprika (I left this out)
- 2 tsp Mesquite Seasoning
- 4 Cloves Minced Garlic
Instructions
- Ask the butcher for Prime Rib. Prime Rib is ever so expensive. I suppose this is why I had never cooked one before. Our dancing friends told us this was their Christmas Eve tradition ....and that Krogers had an amazing sale on their Prime Rib that day.
- Ask butcher to cut off the ribs and then tie them back on for cooking, but easy removal.
- Take the roast out of the refrigerator 4 hours ahead of time to get it to room temperature. This makes it cook evenly.
- Melt the butter to a soft consistency.
- Add the seasonings to the butter:
- Fresh Rosemary - (by the time we got to the store all fresh herbs were gone, so we used the organic minced version from the bins)
- Fresh Thyme
- 2 TBL Pepper
- 2 TBL Sea Salt
- 2 tsp Mesquite Seasoning
- 1 TBL Smoked Paprika if desired
- 4 Cloves Garlic Minced
- Coat the mixture all over the roast using your hands to really coat it well.
- Place the roast rib side down in a roasting pan to cook.
- Take coarse Sea Salt and go back over. (We used salt grinder to sprinkle over roast.)
- Cook the roast at 500 degrees (Seems so hot, but this is to sear it)
- Cook at 500 degrees for 5 minutes per pound. (We cooked ours 41 minutes as was just a fraction over 8#.)
- Turn the oven off without opening the door.
- LEAVE DOOR CLOSED WITH OVEN OFF FOR TWO HOURS.
- Use meat thermometer to test temperature. Don't hit a bone in testing, just meat. It should test over 120. 120 to 125 degrees is perfect.
- Cover with tin foil lightly
- Let it rest until at 129.5 degrees. (We actually forgot to cover with tin foil or test the second time, but it was still perfect.)
- Slice and serve.
- Remember Prime Rib is designed to be medium rare. Otherwise it will be tough.
- Can use the drippings for a sauce. (We didn't as was so delicious without it.)
A Very Special Christmas Eve Dinner
This wasn’t ‘t actually our table setting, but I totally forgot pictures for this dinner. The above photo is not actually our Prime Rib either. This one was Terry and Tommy Quon’s, but looks just like ours did.
Our two daughters and their families were with us to Celebrate. Brooke brought delicious backed Zucchini. We also had a Happy Birthday Jesus cake, which we had made at Sam’s. It was a special evening, a special dinner and a wonderful time together.. We are indeed thankful.
The two oldest Buchanan boys missed Christmas Eve dinner, but thankfully were with us Christmas Day. My Mom was able to join us Christmas Day as well. She had courageously let me trim her nails and do her polish the day before. Brooke and Jim graciously hosted Christmas Day.
Mom, Doris Capps, almost 99
What are your Christmas dinner traditions? It is so much fun to learn from others.
I used Coconut Oil instead of grapeseed oil and Ghee instead of butter.
My head is spinning with other ideas for using the shortbread recipe. John and I both agree that the Praline filling is every bit as good as any Pecan Pie we have eaten.
Paula
