A large prime rib roast can make a wonderful festive meal for a festive occasion, whether it is a birthday, holiday, or anniversary. Grassfed prime rib has a special, unique flavor that is like no other meat. Yet even the wonderful natural taste of grassfed prime rib can be improved and brought out by the right marinade.
The marinade in this recipe uses a traditional herb combination to give a wonderful enhanced flavor to the meat, while making it considerably more tender. Basting the meat with melted beef fat has a wonderful effect on its taste, texture, and tenderness. In fact, basting with animal fat is one of the oldest ways of roasting meat, done all over the world whenever meat was roasted.
This roast will be the centerpiece of any celebratory meal, and will provide great taste and nutrition. The herb crust on the meat is wonderful.
The best way to crush dried herbs is with a sturdy rolling pin.
FOR THE MARINADE
- 1/4 cup Chaffin Family Orchards olive oil
- 2 teaspoon dried organic rosemary, crushed
- 1 teaspoon dried organic thyme, crushed
- 1 teaspoon dried organic marjoram, crushed
- 2 cloves organic garlic, finely chopped
- 1 teaspoon freshly ground organic black pepper
FOR THE ROASTING
- 1 large organic onion, cut into 3 circles of roughly equal thickness
- 1/2 cup U.S. Wellness grassfed beef tallow, cut into shavings
- 1 1/2 teaspoons coarse unrefined sea salt, crushed
- The night before you plan to make the roast, prepare the marinade by combining all ingredients and mixing well with a spoon. Let the marinade rest for 15 minutes so the oil will soften the herbs, which will release their flavor into the oil.
- Place the roast in a glass bowl large enough to hold it. Stir the marinade well, and coat all surfaces of the meat with the marinade, making sure that you use all of it. Cover the bowl, and let rest at room temperature for 1 hour, then refrigerate overnight.
- Remove the roast from the refrigerator about an hour before you plan to cook it, so the meat can come to room temperature.
- Preheat the oven to 425 degrees. The oven rack should be on the second lowest level.
- Sprinkle the salt all over the roast.
- Place the onion circles in one row in the middle of a roasting pan. Place the roast, bone side down, so the meaty part rests on the onions. Cover the top of the roast with the beef tallow shavings.
- Place the roast in the preheated oven and cook for 15 minutes.
- Baste the roast thoroughly with the melted beef tallow, and cook for another 15 minutes.
- Reduce the heat to 250 degrees. Baste the roast thoroughly with the melted beef tallow, and cook for 20 minutes.
- Baste the roast thoroughly with the melted beef tallow, and cook for another 20 minutes.
- The roast will be quite rare at this point. If you would like it to be more medium, baste it thoroughly with the pan drippings, and cook for another 10 minutes.
- Check the roast, if it is not done to your taste, keep cooking at 250 degrees, checking every 10 minutes to see if it is done to your liking.
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