PALEO HERB DE PROVENCE RUBBED PRIME RIB

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My friends, you see before you a perfect meaty specimen. Prime rib or standing rib roast. Beef. Grass fed. Expensive, but what the hell. It’s the holidays, right? Herb de Provence is a mixture of: chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley. Comes in a little jar from the store. Or just jump in with both feet and make it yourself.

Final note: Save those bones. You can drop them in a pot of water with an onion, 2 carrots, 3 ribs celery and a bay leaf. Boil and then turn down the heat to a simmer. Cook covered for a couple of hours, strain out the solids and you’ve got beef stock.

Serves 2-3 people)

INGREDIENTS

1 – 3 lb/ .5 -1.5 K Beef Standing Rib Roast
2 Tbsp Almond Oil
2 Tbsp Herb de Provence
Salt and Pepper

PREPARATION

Heat oven to 450 degrees F

and line a rimmed sheet pan with foil.

Place the meat onto the sheet pan.

Mix together the oil and Herb de Provence in a small bowl.

Rub this over entire piece of meat (use the original cooking tool-your hands!)

Sprinkle liberally with salt and pepper.

Place meat into oven for 25 minutes.

TURN ON YOUR FAN BECAUSE THIS WILL SMOKE!

Turn down the heat to 350 degrees F and continue to cook 20-45 minutes longer.

Remove from oven when internal temperature is 130 degrees F.

Allow meat to rest on the counter for 20 minutes. (you can lightly cover with foil)

Slice and serve. Drizzle the meat with the pan juices.

Gnaw on the bones if you’re not making soup stock.

Best thing ever!!

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