I’m unleashing the cavewoman in me… for my fellow omnivores and meat-lovers, this easy Prime Rib recipe is for you!
Rib eye steaks and rib eye roasts are my favorite cuts of meat; because of their excellent marbling, they are extra flavorful and moist. When choosing a rib eye roast, look for one that is bright in color, without any brown or dried out spots and look for white colored fat, not yellow. Make sure there is a good layer of fat around it. A “prime” grade rib eye roast will be the most tender, moist, and flavorful; but it can also be very pricey. If you are buying a “choice” cut, look for the one with the most marbling (layers and threads of intramuscular fat).
A bone in roast will also be more flavorful but a little harder to cut, if you are buying a bone-in cut have your butcher partially separate the bones from the meat. When cooking if place the bone-side down.
Rib eye tends to be one of the most expensive cuts of beef, so try not to over cook it, it is important to use a meat thermometer, if you don’t have one make sure you buy, beg, or borrow one before attempting to make this. You are better off keeping it on the rare side and then cook it a little bit longer if needed, than turning it into a thick and dry carne asada.
Remember that the roast continues to cook even after you take it out of the oven.
4 lb of grass-fed boneless rib eye roast or 5-6 lb. bone-in
1/4 cup of mayonnaise (see recipe here
1/2 onion, cut in 4.
1/4 cup of fresh oregano leaves
8 garlic cloves
2 tbsp of almond flour
2 tbsp of arrowroot powder
1/2 tbsp of pepper
Salt to taste
- Invite Denise for dinner
- In a food processor blend all the ingredients except the meat, until a corse paste is formed.
- Rub all sides of the roast with a thick layer of this paste
- Bring the meat to room temperature
- Preheat oven to 500 degrees and bake uncovered for 15 minutes.
- Reduce heat to 275 and bake for about 1 to 1.5 hrs or until desired doneness.
Let sit for 10 -15 minutes before carving to prevent it from drying out
For rare, remove roast from oven at 115-120.
For medium rare remove at 120-130.
For medium remove at 130-140.
For medium well remove at 140-150.
For well done… save your money and buy carne asada 🙂
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