Whole30-Approved Prime Rib
- 1 (6 lb) boneless prime rib roast
- 2 tsp prepared horseradish
- 2 tbsp Primal Kitchen Spicy Brown Mustard
- 2 tsp sea salt
- 2 tsp coarsely ground black pepper
- 2 tsp dried thyme
- 2 tsp garlic powder
- 2 stalks celery (cut into 2-inch pieces)
- 1 carrot (cut into 2-inch pieces)
- 1 small unpeeled onion (quartered and separated into slices)
- 1/4 cup Primal Kitchen Steak Sauce
- 2 cups bone broth
- 1 tp cornstarch
- 1 tsp water
- Primal Kitchen Avocado Oil
- 2 tbsp cassava flour
For the prime rib...
- The day before you want to serve the roast, remove it from the packaging and dry it thoroughly with paper towels. Set the roast on a baking sheet, and leave it in the refrigerator overnight.
- Remove the roast from the refrigerator one hour before cooking time, and allow the meat to reach room temperature. Rub the roast with horseradish and Primal Kitchen Spicy Brown Mustard.
- In a bowl, mix together the sea salt, black pepper, thyme, and garlic powder. Sprinkle the spice mix over the roast.
- Preheat oven to 450 degrees F. Put the celery, carrot, and onion pieces into the bottom of a roasting pan, then place the roast on top of the veggies.
- Roast in the preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees F, and continue roasting the meat until it's browned. Insert a thermometer into the thickest part of the roast. The thermometer should read between 130 and 135 degrees F for a medium-rare finish.
- Once it's ready, remove the roast from the oven, transfer it to a platter, and cover with aluminum foil. Allow the prime rib to rest for 30 minutes.
For the sauce...
- Heat the Primal Kitchen Avocado Oil over high heat, and then add the cassava flour. Whisk the two ingredients together for approximately one minute, and then begin adding the meat drippings, broth, and Primal Kitchen Steak Sauce to the mix slowly while whisking. Season to taste.
- Allow the sauce to thicken slightly, and then pour it into a gravy boat to serve with roast.