This recipe is inspired by Stanley A. Fishman from his book Tender Grass-fed Meat - Traditional Ways to Cook Healthy Meat
We have searched high and low for the best techniques for preparing our specialty product. Until just after WWII, the only beef available was grass finished beef so we really have to go back before then and see how it was done! Stanley has done the research for us and today we tried his technique for an English Style Prime Rib Roast.
It is interesting to note that this recipe calls for marinating in advance with just unfiltered extra virgin olive oil.
2-Rib Prime Rib Roast
2 T unfiltered extra virgin olive oil
freshly ground pepper
unrefined sea salt - crushed
2 hours before you are ready to start cooking the meat, take the thawed roast out of the fridge and rub the olive oil all over the meat. Use enough oil to coat the entire roast. Let rest for 2 hours at room temperature.
Preheat oven to 425 degrees with rack in the middle of the oven. Place meat in a roasting pan and rub all over with salt and pepper.
Put the pan in oven and cook for 15 minutes
Remove pan from oven and baste with any melted fat (if there is not fat cap, you can roast with some slices of butter on top). Return roast to oven and cook for another 15 minutes.
Remove pan from oven and baste the roast generously. Return the roast to the oven for
another 15 minutes.
Remove roast from oven and check temperature with a meat thermometer. Continue
checking at 10 minute intervals until the roast is done to your liking. We recommend never going over medium rare so the internal temp can be between 115-130.
Serve and Enjoy!!