Perfectly Seasoned & Tender Prime Rib Recipe Plus Our Holiday Plunge

Restaurant Perfect Prime Rib Christmas Dinner!


Every now and then, while preparing a meal ~ or meat in this case ~ without prior experience, nor a recipe, I hit the bullseye.  I would have to say this Prime Rib was seasoned and roasted to pure perfection ~ so much so, I impressed myself!  As simple as it was, I thought I'd share the seasonings and roasting method.  

We happened to pick this Prime Rib roast up for a smoking deal.  It was between 6-8 pounds, and cost less than $4 per pound.

I've never actually prepared Prime Rib before.  It was my dad's favorite. I enjoyed it well enough, but I wouldn't say it ever really wowed me.  However, at that price, who could refuse.  It seemed ideal for our Christmas day meal.  And, it was.

Given our uber simple way of eating, we often don't prepare much other than the main course.  I did happen to have some of my Sugar-Free Cranberry Apple Sauce  made previously, and never bothered!

Our 'treats' are either a little dark chocolate, and/or some goat cheese for me ~ especially loving the Trader Joe's goat cheese logs, rolled in dried fruit ~ or Munster cheese for Don.  However, the Cranberry Apple Sauce is good with either cottage cheese, yogurt, or sour cream.  Of course, fill in the side dishes with whatever you like.  In our plants optional approach, little is required to provide satisfaction, but each person will need to make sure to include what provides the best personal satisfaction, and desired health goals.



Perfectly Seasoned & Roasted Prime Rib 

What you will need:  A roasting pan, and designated spice grinder, or suribachi

1 Prime Rib roast ~  Ours was about 6-8 pounds, with 3 rib bones 
2+ tsp. whole, dried rosemary
2-3 tsp. garlic salt
1-2 tsp. onion flakes
.5-1 tsp. fennel seeds
.5-1 tsp. lemon pepper, or other cracked pepper
Sea salt or Real Salt
About 1 cup of bone broth, or other broth, or water

Preheat oven to 450º.

Place rosemary, fennel seeds, and onion flakes in a coffee grinder, designated for grinding spices (or just make sure it's clean and dry.)  Either pulse, or grind for a quick minute to just break up the spices, and release the aromas.  You can use all previously ground spices, but this will be more  aromatic and flavorful.  If using a suribachi, grind until the spices are broken down, and aromatic smelling.

Place ground spices in a small bowl, and add salt and pepper as desired.  Stir to combine.  

Remove roast from packaging, and cut twine.  Place in roasting pan.  Rub the spices all over the meat.  

Place in heated oven for about 10-15 minutes, or until just beginning to brown.

Pull the oven rack out, and carefully add bone broth.  I usually have a nice layer of fat at the top of my bone broth, which I remove, and place on top of the roast.  Since the pan is hot, it will splash and make a noise, so do be careful.  I just prefer to brown it in a dry pan first.

Turn heat to 200-225º and roast until internal temperature is 120-125º for medium-rare.  We started our roast around 8:00 am, or thereabouts, and pulled it out around 12:30-12:45, so it took a total of 4.5-5 hours roasting time, including starting at the higher temperature.

It came out unbelievably tender and perfectly seasoned.  




I nearly forgot.  I made a fresh batch of Pressure-Cooked Beef Bone Broth, to which I added a small handful of dried rose hips, dried cranberries, and seaweed.  We had broth with our Prime Rib.



These beautiful steak knives are older than me!  They are made in England, and given to my mom by her Uncle as
a wedding gift.  They cut through this Perfect Prime Rib like butter!


We were out of horseradish, but mixing horseradish with sour cream is excellent with Prime Rib!  And, I did buy a russet potato to bake for myself, and completely forgot to bake it!  





This way of eating could not be simpler!


We had Coffee with Keto Kreme first ~ which really provides staying power until ready for a meal.  This was post our cold pool plunge (you can watch in the video below) and our simple, Basic Bacon & Eggs.

Other than those two main meals, I had one of the liquor filled chocolates my mom sent us for Christmas (reminiscent of her childhood in Belgium) and one of Don's parent's apricot-filled Italian cookies, plus some Christmas tea.  I love being able to enjoy these treats, and have no compulsion to go over board.  I had more sweets cravings, and less control while eating a high-carbohydrate diet!  The more carbs you eat, the more you will have cravings!  Now, I can enjoy a little something something to be celebratory, or not, as per my inner desire and sense of balance.

You can see our Christmas Eve dinner, where in deed, we had something other than a plate of meat!  We had salmon with  naturally brined beets, before heading off to buy my Christmas present from Big 5 (sheepskin boots to replace the ones I foolishly donated while overcome with a weak vegan moment years back), then enjoyed the lights in a nearby neighborhood.  You can see it all ~ and our Christmas Day Cold Pool Plunge ~ in the video below.



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