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Standing Rib Roast

This holiday season we enjoyed a standing rib roast, also known as prime rib. This amazing cut of meat is sure to dazzle any dinner guests you have during the holidays. Not only is the flavor amazing, but the presentation is quite impressive.
The holidays are known for being an excuse to pack on the pounds. Cold chilly days make it harder to get some exercise in. Big winter sweaters can cover up the newly acquired weight gain, and of course there are treats and cheats everywhere you turn. Why would everyone make their New Years Resolutions to lose weight if the previous weeks didn’t result in a bigger pant size?
Luckily for most paleo folks, those chances of putting on the hibernation pounds over the winter are a bit slimmer than the grain eaters. Can you gain weight eating paleo? Absolutely, yes! I’ve done it, and know quite a few others that have as well. However, if you are keeping it pretty clean, and keep moderation foods out of your diet for the most part (this means over-consumption of nuts, nut flours, fruits, dried fruits, dark chocolate, natural sugars, and alcohol), and stick to the basics, meat, vegetables, and fat, then chances are you will make it through the holidays without having to go up a notch on your belt.
This holiday season, pass up the cookie tray, and go for seconds on the prime rib. Your taste buds, and your waistline will thank you.

Ingredients
  • One standing rib roast (estimate: 1 rib serves 2 people)
  • 3-4 tablespoons of spicy brown mustard
  • 1 Tbsp each: ground ginger, garlic powder, onion powder, ground coriander, cumin
  • Salt and pepper to taste
Process
  1. Allow prime rib to sit at room temperature for up to 1 hour.
  2. Preheat oven to roast at 500 degrees.
  3. Brush prime rib on all sides with mustard.
  4. Sprinkle prime rib with spice mixture and press spices into mustard coating.
  5. Sprinkle with salt and pepper.
  6. Place prime rib onto a broiling pan, fat side up.
  7. Roast at 500 for 15 minutes, then turn the temperature down to 350 and continue to roast. 15 minutes per pound yields rare, 20 minutes per pound yields medium, 25 minutes per pound yields well done.

Happy Holidays!

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