This is a holiday favorite around the TTP household, and what we had for dinner this past Sunday night.  The sweet potatoes are obviously unnecessary, but it is convenient to throw them in along with the meat.  I always search out the smallest sweet potato I can find.  Steamed and buttered broccoli rounded out this particular meal.

We started off with a beautiful, 7 lb standing rib roast.  What Meesus TTP is doing here is inserting garlic wedges within deep slits she has cut into the roast.  I guess she placed 10 or 12 wedges throughout the entire piece.

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Then we slathered the roast in olive oil, peppered it heavily (I like a lot of pepper), and added fresh-cut rosemary from the herb garden.  We put lots of it between the ribs and the roast.

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And now we have Chia roast.  She went into a 350 degree oven for about 2 1/2 hours (until the internal temperature reached about 130 degrees).

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Out of the oven; finally.  2 1/2 hours seems like a long wait when the smell of this baby is circulating throughout the house.

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The final product.  The ribs are at the 4 O’clock position.

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In Health.  And happy holidays —

Keith

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Keith Norris is a former standout athlete, a military vet, and an elite strength and conditioning expert with over 35 years of in-the-trenches experience. As a serial entrepreneur in the health and wellness space, he is an owner, co-founder and Chief Development Officer of the largest Paleo conference in the world, Paleo f(x) . As well, Keith is a partner in one of the most innovative lines of boutique training studios in the nation, Efficient Exercise. He’s also a partner in ARXFit training equipment, and a founding member of ID Life. In his spare time, he authors one of the top fitness blogs in the health and wellness sphere, Theory To Practice.

11 COMMENTS

  1. I am totally craving red meat after a few days of “holiday eating.” We are having turkey today though. I think I’m gonna have to thaw out a ribeye so I can get a hit first thing in the morning!

    I’ve never tried cooking with rosemary. I’ll have to give this recipe a try!

    TrailGrrl

    • Thanks, Richard. And actually, I’d much, much prefer your way. However, this was a holiday compromise between those who prefer their meat just shy of quivering (me), and those who prefer theirs “cooked to the point of cinders”. If only you could help me understand the mind of a poor soul who likes well-done standing rib roast…ah, well…

  2. Oh, that…

    Yea, by this method, even the end pieces are pink.

    There is one thing I found, learned when dating my — now — wife when we went on a camping trip and the mantles for the Coleman lantern failed and it was to late to find others. Try cooking 2″ thick filets by campfire light alone…

    She was a “medium well” gal, but I’m sure those steaks came out rare. Because she couldn’t actually see the blood, it was ok and she ate it. So, serve dinner by candle light, I guess, a strategy that comes with other good reasons too. 🙂

    Also, for prime rib, I have gently persuaded people to try it pink (not red), explaining that it’s the kind of meat that it is, and is can be pink and still fully cooked, and they will be able to tell from the texture (with any luck).

    My wife now eats ’em medium rare, even rare, just like me. She has seen the light.

    …Oh, one other thing, good to know for us Paleo types. Though my wife likes beef, she has never in her life eaten more than about 4 ounces. I have recently gotten her to eat WAY more meat by being very creating with sauces (some of that is in the “Food Porn” category on my blog). The simplest is some beef broth, reduced (if you need to thicken, almond meal works), and I often use things like sage, rosemary and — the surprising best — jalapeno, about 1/3 to a half of pepper, finely chopped, with seeds.

    I could go on, as I sense you’re an experimenter and creator. I’m still dying to try those baked eggs of yours.

    • Deception with noble intent 🙂 Good plan! Give the baked eggs a shot. Imagination is the only limit to what you can do with them.

  3. I swear I’m going to make a roast like this soon. Everytime I see it on this blog, it makes me want to go out and buy a 5 lb eye of the round or rump roast.

    Yeah – and I don’t think the meat can ever have too much garlic!

  4. I don’t understand the medium and more crowd either. Is it taste, texture, fear of some pathogen? What?? Luckily hubby and I are right together on our meats – I even like mine a little rarer, I think.

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