Christmas Roast Beef -

Christmas Roast Beef

Tara Carpenter, NC.

Nutrition Consultant specialized in helping people regain natural microbiome after yeast, bacterial, and viral infections.

Originally published on December 8, 2023.

I like to roast to a medium-rare and serve with a creamy horseradish sauce (recipe below) to tickle the senses and stimulate desire evermore as we enter a new year. This meat is lovely complemented with baby red-skinned potatoes, carrots, fresh green salad, whipped cauliflower, and pickled red onions. As a family we practice food combining and The Body Ecology Diet and this recipe (and food combinations) hit the nail on head. Enjoy!

A tender cut of meat to fill your home with a delightful aroma this holiday.

Christmas Roast Beef

Serves: 6-8

Ingredients

1 bone-in prime rib (6 to 7 pounds)

8 cloves garlic, thinly sliced

Sea salt

Ground black pepper

2 cups red wine or use beef stock

4 cups beef stock

1 tbsp fresh thyme leaves, chop

Instruction

Bring prime rib to room temperature by removing from the refrigerator 30 minutes prior to cooking.

Preheat oven to 325 degrees F.

Make small slits on the prime rib; fill each slit with garlic slice.

Season with sea salt/coarse pepper; place on rack set inside roasting pan and roast about 2 hours. Remove to cutting board at 115°F. for rare, 125°F. for medium, 140°F. for well. Note: grass-fed beef tends to cook faster, so rely on internal temp versus cooking time per pound.

Make thyme au jus by putting roasting pan over 2 stove burners set on high heat and add wine/stock to pan drippings and cook on high heat until reduced, scraping bottom of pan with wooden spoon.

Add stock and cook until reduced by half; whisk in thyme, salt/pepper to taste, this is now your reduction.

Slice meat as desired and serve with thyme au jus.

Lovely served with pickled red onions made by marinating thinly sliced onion in umeboshi plum vinegar.

Tips & Tricks

For horseradish sauce stir together 1 cup creme fraiche, 1/2 cup mayonnaise, 1 tbsp fine chop green onion, 3 tsp horseradish, 1 tbsp chop fresh dill, 2 tsp mustard, 2 tsp apple cider vinegar, ¼ tsp sea salt; chill this mixture at least an hour, preferably longer.

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