Thanksgiving is a great time to ditch the turkey and enjoy some nutritious and delicious Prime Rib of Beef. Read the recipe to find out how to prep the PERFECT prime rib!
INGREDIENTS
Ribeye Roll (boneless or bone-in), figure 1 lb for every 2 people
Herbed Butter - 1 cup of softened butter, 1 tsp carnivore, 1 tsp minced garlic
Meat thermometer
DIRECTIONS
- Preheat Oven to 550 or as hot as it will go
- Trim excess fat from ribeye roll, leaving 1/8" cover for flavor
- Coat generously with Carnivore Seasoning
- Place on a rack in baking pan (if you don't have a baking rack, you can lay carrots under the roast to keep it off the pan, and the cooked carrot are pretty tasty)
- Place in the screaming hot oven for about 20 minutes or until you can really smell the roast cooking and the fat is browned and starting to crackle
- Turn the oven off completely and walk away for 2 hours (if your roast is greater than 8 pounds, then let it sit for 3 hours). Do not open the oven door. Just let the meat do it's thing.
- At the 2 (or 3) hour mark, temp the roast. It should be between 120 and 130 for medium-rare (don't worry, the ends will be medium to medium-well for your cranky mother-in-law that "can't eat raw meat").
- Slather the herbed butter all over the roast letting it melt as you work it into the meat.
- Cover the roast with foil and let it rest for at least 30 minutes. This is very, very important.
- Carve into 1/2" slices and enjoy with some au jus or horseradish to complete the dish.