The holidays are a time to celebrate community and all that we are grateful for.
BriarPatch Food Co-op is grateful for the hard-working folks at Hospitality House, a non-profit organization that provides food, shelter and other resources to the folks in our local community who are experiencing homelessness.
We’re thrilled to share their recipe for Prime Rib, just in time for the holidays! Check out the BriarPatch Meat Department for natural and sustainably raised Standing Rib Roasts.
Drizzle with Keto Ultra Rich Gravy and prepare to dazzle your guests!
Ingredients
- 15 lb. prime rib roast
- 1 cup kosher salt
- ¼ cup cracked black pepper
- 2 Tbsp. garlic powder
- 15 garlic cloves
- 1/8 cup fresh thyme leaves
Directions
- Trim fat. Make 15 cuts through the top of the rib.
- Push a garlic clove into each cut. Mix remaining ingredients together and rub them over the top of the rib. Cover and place in the refrigerator for at least 10 hours.
- Preheat the oven to 350 degrees.
- Place rib roast in the center/middle shelf. Cook for one hour, rotating the rib every 20 minutes. After 1 hour, reduce oven temperature to 275 degrees.
- For 1 more hour, check the temperature of the prime rib every half hour. Prime rib is cooked to medium-rare when 115 degrees.
- Remove from the oven and allow to rest for 15 minutes. Remove the fat cap from the rib. Slice and serve with horseradish or au jus.
Check out our recipe for Ultra Rich Keto Gravy (see recipe below)!
Ingredients for Keto Ultra Rich Gravy
Makes approximately 2 ½ cups
- 1 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh sage, chopped
- 2 Tbsp butter
- 1 medium onion
- 2 cloves garlic
- 1 Tbsp fresh parsley, chopped
- 2 tsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 cup dried porcini mushrooms
- ½ cup heavy whipping cream
- 2 cups bone broth
- 1 cup water to soak the mushrooms
- Salt & pepper
Directions
- Add water to mushrooms and soak for about 30 minutes, until soft. Peel and dice onion and garlic.
- Add garlic and onion into a hot pan greased with butter and cook over medium heat until translucent. Add lemon zest, sage and parsley and cook until the onion is golden.
- Pour in bone broth, lemon juice and add the soaked porcini mushrooms with the water.
- Add red wine vinegar and mustard and bring to a boil. Lower heat and let simmer until the amount is reduced by about half.
- Add cream and cook for five minutes on low, stirring constantly. Once done, take off heat and season with salt and pepper to taste.
- Blend with a hand blender until smooth and creamy. Serve immediately or let it cool down and store covered and refrigerated for up to five days. Reheat as needed.