If I ate as much red meat as I’d like I’d probably keel over.\u00a0 As a kid, a rib eye was a treat and it was also the cheapest cut because back then filet mignon was the desired cut.\u00a0 Now I can get an entire tenderloin for less than what a prime rib can cost.\u00a0 When we switched our meat buying from plastic coated styrofoam trays in the grocery store to whole animals through a local butcher, we started thinking differently about how to eat red meat.<\/p>\n
We eat less of it now because the cow has to last us a year, and locally raised beef, especially pastured beef, tend to be smaller than the behemoths you get at the grocery store.\u00a0 And buying whole animals has saved us a ton of money.\u00a0 Not a little bit of money, but a lot of money.\u00a0 We know where the meat came from, how it was raised, what it ate, and I get it cut and wrapped exactly the way I want it.\u00a0 I save one whole prime rib and I make it on Christmas day.\u00a0 And this is the way I’ve made it for years.\u00a0 Enjoy!<\/p>\n
<\/p>\n
My Prime Rib<\/p>\n
1 prime rib with bones (about 8lbs boneless)
\n1 bunch thyme destemmed
\n\u00bc cup Alder smoked sea salt
\n\u00bc cup fine ground black pepper
\n1 cup red wine
\n4 cups beef broth
\n1 or 2 lg sweet onions
\nOlive oil<\/p>\n
Preheat oven to 350. Mix together salt, pepper, thyme and add just enough olive oil to make a paste.<\/p>\n
Slice onion into four very thick slices, place on bottom of roasting pan, rub beef with olive oil salt and herb mixture, place on top of onion slices, add 1 cup beef broth, about a cup of red wine.<\/p>\n
Bake until desired temperature about an hour and a half to two hours for medium rare to medium.\u00a0 Remove beef from pan to rest, pouring drippings and onions into a sauce pan, adding remaining beef broth and boil for 10 minutes. Strain au jus before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
If I ate as much red meat as I’d like I’d probably keel over.\u00a0 As a kid, a rib eye was a treat and it was also the cheapest cut because back then filet mignon was the desired cut.\u00a0 Now I can get an entire…<\/p>\n","protected":false},"author":1,"featured_media":6264,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/09\/20171225_154540-01-1.jpeg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1D1","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6263"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6263"}],"version-history":[{"count":6,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6263\/revisions"}],"predecessor-version":[{"id":7617,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6263\/revisions\/7617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6264"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}