Since Thanksgiving tends to focus heavily on the turkey and ham, I like to spice things up at Christmastime with some beef. Grass-fed beef has some huge health benefits over grain-fed. It has the potential to fight off cancers, reduce heart disease, and improve blood sugar. Beef from grass-fed cows has more nutritional value and less Omega-6 (the not so good) fatty acids. It is also better for the environment, so really, a win-win overall.
It’s easy to overdo it with your beef dishes. If you’re using high quality, grass-fed beef, the meat itself should really be the star of the show. This prime rib roast is simple and to the point, and will leave you and your guests nourished and satisfied. Using only clean and whole ingredients as always, it’s truly one of my favorite additions to the holiday table!
- Grass-fed prime rib roast
- 1/2 cup Worcestershire sauce
- Steak seasoning (one with at least garlic, onion, salt, pepper)
- 3 cups beef broth
- 1/2 cup water
- Remove roast from the drive 2-3 hours before cooking
- Season heavily over the whole roast with steak seasoning. Rub generously all over the roast and into the meat.
- Place the roast in a shallow roasting pan with a rack.
- Pour the water, beef broth, and Worcestershire sauce in the bottom of the pan below the rack.
- Cook roast at 250 degrees to an internal temperature of 115. Cooking time is around 15-20 minutes per pound. Do not cover the roast. Convection is better if available.
- Raise oven temperature to 450 until it reaches an internal temperature of 125.
- Let the roast rest for 30 minutes
- The drippings can be used for an au jus. Simmer on the stove.