Every year my family serves Paleo prime rib for Christmas lunch. There used to just be 5 of us but now there is 12 in my family. We consume an unnatural amount of prime rib now! This year’s prime rib topped out at 18 pounds. Yes 18! I realize most people will not be cooking an 18-pound piece of meat so I adjusted my instructions to hopefully be easily adapted to the size of prime rib that works for you. My mom’s Paleo prime rib seasoning combines ground coffee, garlic powder, onion powder and celery seeds to create the perfect savory crust for the Paleo prime rib. While the juicy center is typically my favorite part, the prime rib rub gives the outside of the meat so much flavor that I love it too!
I know this recipe is coming out after the peak prime rib season, but being completely honest I can’t make a whole prime rib for myself. I rarely indulge in pricer cuts of meat, and this is definitely a special occasion recipe for me. This is the actual prime rib my family ate for Christmas last week. Every year I want to sneak in a couple pictures of the prime rib but every year I cave to my family who is inevitably very hungry by lunch. Well this year I made most of the meal and figured as a reward that I would take a couple pictures of the prime rib to finally share on my blog. With the help of my brother-in-law, who carved the meat, and my 8-month pregnant sister, who held my reflector, I was able to get these quick pictures in before letting the meal get cold. Real life! I paired the paleo prime rib with prosciutto-wrapped asparagus from All-American Paleo Table, mashed potatoes, raw cranberry sauce and my strawberry cobb salad.
Ingredients
- 18 lb prime rib, trimmed and tied*
- 9 tbls prime rib seasoning**
Directions
- Remove prime rib from refrigerator at least 2 hours before cooking to allow it to come to room temperature. For large cuts of meat, remove at least 6 hours in advance.
- Heat oven to 450 degrees.
- Rub seasoning over all sides of the prime rib.
- Place prime rib bone side down on a lined rimmed baking sheet or in a roasting pan.
- Insert thermometer into the thickest part of the prime rib. When cooking prime rib, I highly recommend a digital meat thermometer. It is the most fool-proof way to cook prime rib perfectly every time.
- Cook for 15 minutes and then decrease the heat to 325 degrees.
- For medium rare, cook until the internal temperature reaches 115-120 degrees. It is better to error on the side of undercooked and put it in for more time then to overcook the meat.
- As a gauge, cook meat 12-15 minutes for every one pound of meat.
- Remove from oven and tent for 20 minutes.
- Cut strings, carve along the bones and serve.
Notes
*Standard serving is 3/4-1 pound per person. I have my butcher trim and tie my prime rib before I pick it up. **For every 2 pounds of meat, use 1 tablespoon of seasoning.
Enjoy!
x vanessa
I have to be honest, I usually steer clear of large cuts of meat like this because I get intimidated (unless I can just throw it in the slow cooker). This looks easy enough, though…and really yummy!
Thanks Tarah!!