10/30/2014 | BY Mickey Trescott
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This recipe is as no-fuss as it gets—but don’t be fooled, it will be one of the most succulent, tasty dishes you will ever try! Slow-roasting ensures that every cut of meat is cooked to the desired doneness, and you don’t sacrifice the crispy outside due to this handy browning after roasting technique.
Browning the meat after roastingmakes the timing much more flexible, as you can cook the roast during the day, leaving an hour or two window for it to cool. Once your guests arrive, you can pop it back in a hot oven to crisp and warm up, and it will be ready to serveright out of the oven.
When purchasing your prime rib, ask your butcher to cut it from the short, or loin end. Have them cut the meat from the bones, and then tie it back on for you. This will make it easier when it comes time to carve up for your guests. The ribs provide a perfect roasting rack and have some tasty meat on them, so buy bone-in if you can!
Slow-Roasted Prime Rib
Prep time
Cook time
Total time
Author: Mickey Trescott
Serves: 4-6
Ingredients
- 1 3-rib prime rib roast, bone-in but separated from the meat, and tied back up (6-7 pounds)
- 2 tsp sea salt
Instructions
- Two hours before cooking, take the prime rib out of the refrigerator to allow to come completely to room temperature. Rub all of the exposed surfaces with the sea salt.
- When you are ready to start cooking, preheat the oven to 200 degrees F. Place the meat bone side down on a rack in a roasting dish. Cook for 4-6 hours, or until an internal thermometer reads 125 degrees (for medium-rare; 135 for medium), keeping in mind that the roast will rise in temperature 5 degrees as it cools.
- Let the roast cool for 30-45 minutes while you increase the oven temperature to 500 degrees. Place the roast back in the oven for 7-10 minutes to let the skin get crispy. Watch it carefully here, as it can burn easily! Once you take it out of the oven it only needs a few minutes to cool; the meat on the inside has already rested.
Notes
Alternately, you can brown the outside of the meat for 7-10 minutes in a skillet once the meat has rested.
About Mickey Trescott
Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.
Looking for more AIP-compliant recipes?
Check out The Autoimmune Paleo Cookbook by our very own Mickey Trescott, the very first cookbook ever published for AIP.
This book contains over 110 elimination diet friendly recipes, including appetizers, snacks, soups, stews, salads, main dishes, and desserts. Also included are 2 4-week meal plans, shopping lists, and all the information you need to get started on your healing journey.
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11 comments
Melissa Morrison says
11/18/14
I have been reading a bunch of your recipe’s. They all look delicious.
My question is I have cronhs disease , crohns induced arthritis, intercystal cycsitus, asthma and Gerd. . I very recently had two resection surgeries . They took a total of 3 feet of both small and large intestine. I have also had my gallbladder removed as well as a hysterectomy.In your opinion is it safe to eat some of your vegetable dishes ? Is this a low residue diet is my question? ?
Thank you in advance for your response. I have been struggling now for two years . I have done an elimination diet before but I have not seem to get any results .
Melissa
Reply
Mickey says
11/20/14
Hi Melissa,
I am not a medical practitioner, and so I cannot tell you if my recipes are safe for you. Best to talk to your doctor about which vegetables you should be able to tolerate, because this is not my specialty.Hope it helps!
Mickey
Reply
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