The 200th Celebration: Master Paleo Prime Rib Roast with Bone Broth Au Jus

Ingredients

• 1 standing bone-in 100% grass-fed prime rib roast (3-bone, approx. 6.5 lbs)
• 4 tbsp grass-fed beef tallow or ghee
• 8 cloves fresh garlic, minced
• 2 tbsp fresh rosemary leaves, 2 tbsp fresh thyme leaves, finely chopped
• 2 tbsp coarse Celtic sea salt and 1 tbsp coarse black pepper
• 2 cups rich beef bone broth (for au jus)
• 0.25 cup coconut aminos and 1 tsp fresh horseradish (for au jus)

Step-by-Step Instructions

1. Step 1: Bring prime rib roast to room temperature for 1.5 hours before roasting.
2. Step 2: In a small bowl, mix beef tallow/ghee, minced garlic, chopped rosemary, thyme, coarse Celtic sea salt, and black pepper into a thick herb paste.
3. Step 3: Rub herb tallow paste heavily over all surfaces of the prime rib roast.
4. Step 4: Preheat oven to 450°F (230°C). Place roast bone-side down in a heavy roasting pan. Roast for 20 minutes to sear a deep mahogany crust.
5. Step 5: Reduce oven temperature to 275°F (135°C) and roast for 1.5 to 2 hours until an internal meat thermometer reads 125°F (52°C) for medium-rare.
6. Step 6: Transfer roast to a carving board, tent loosely with foil, and rest for 25 minutes (temperature will rise to 132°F).
7. Step 7: Place roasting pan on stovetop over medium heat. Deglaze pan drippings with beef bone broth, coconut aminos, and fresh horseradish. Simmer for 5 minutes into a rich au jus.
8. Step 8: Carve thick prime rib slices across the bone and serve with warm bone broth au jus and fresh rosemary sprigs to celebrate the 200th Paleo Cookbook milestone!

Nutritional Breakdown (Per Serving)