Garlic and Thyme Prime Rib Roast (Paleo, Gluten Free)

Some years ago when we didn’t have babies, the husband and I went to see Willie Nelson live in VA. It was one of the best concerts I’ve ever been to and we are repeating that tonight here in San Antonio. It is an indoor theater and we are in the second row seating so I’m guessing there won’t be too much “smoking” and rowdy crowd antics – I am 33 weeks pregnant!

Husband and Willie

Last time, I was able to shake his hand but my big belly might make it hard to waddle up the front quick enough. So, no elaborate dinner preparations will be made tonight. We will instead feast on a rib roast salad using leftovers from Sunday’s roast – my favorite Garlic and Thyme Rib Roast.

Have your butcher cut you a nice piece of rib roast with the bone-in and also to tie the roast. The string ensures that the boney part does not separate from the meat during cooking and cause your roast to lose moisture.

Using fresh ingredients, prepare some garlic, thyme, salt and pepper with olive oil.

Season generously with the herb, spice and oil mixture taking care to leave most of it on the top of the roast.

We start with 15 minutes at a high temperature (450) to sear the roast a little and get a nice crust forming. Then it is slow cooked at 325 until done.

Place a tent of foil over your roast and allow it to sit for 20-30 minutes before carving.

When carving, remove the string and slice through the bottom of the roast to remove the boney part. I like to nibble the bones 🙂

Then, slice into your roast and enjoy!

You can also prepare a simple au jus by cooking the pan drippings with some red wine and stock in a small saucepan.

You’ll Need:

• Standing Rib Roast – I had a 2-rib 5lb piece
• 8-10 gloves of garlic, minced
• 2 tsp fresh thyme, chopped
• 2 tsp sea salt
• 2 tsp black pepper
• 2 TBSP olive oil 
• Optional simple au jus – red wine and beef stock

1. Ensure your rib roast is at room temperature before beginning. Stand your rib in a roasting dish fat-side up and preheat oven to 450
2. Mix together herbs, spics and oil and spread over the roast, concentrating on the top fat side. 
3. Cook for 15 minutes and then lower oven temperature to 325
4. If you have a 5 lb piece like mine, it should take an additional 60-75 minutes but use an instant read meat thermometer to keep checking towards the last 45 minutes of estimated cooking time.
5. For medium rare, check that the internal temperature has reached about 120-125
6. Take roast out of the oven and tent with a foil. Let it rest for 20-30 minutes before carving. It will continue to cook while resting
7. Carve by slicing rib bones off the bottom and then slicing the roast along the grain.
8. You can make an au jus with the pan drippings by draining most of the fat except for 2 TBSP and stirring in some red wine and stock.

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