If you’re looking for a delicious and healthy dinner option, look no further than this Paleo beef rib roast with horseradish and herbs. Not only is it packed with flavor, but it’s also a great way to stick to your Paleo diet.
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First, let’s talk about the cut of meat. A beef rib roast is a cut from the rib section of the cow and is known for its rich flavor and tenderness. It’s a great option for a special occasion or Sunday dinner.
To make the dish Paleo-friendly, we’ll be using a homemade horseradish and herb crust. Instead of using breadcrumbs, as some recipes suggest, this one focuses on just the flavor of the herbs and beef. The horseradish adds a nice kick of heat, while the herbs bring a freshness to the dish.
While the roast is cooking, you can prepare any side dishes you’d like to serve with it. Some great options would be roasted cauliflower with bacon, roasted acorn squash, or a salad.
Beef Rib Roast with Horseradish and Herbs
This Paleo beef rib roast with horseradish and herbs is a perfect option for those who follow a Paleo diet. The flavors of the horseradish and herbs complement the beef perfectly, making for a delicious and healthy dinner option.
Serves: 12 Prep Time: 30 minutes Cook Time: 3 hours 30 minutes
Ingredients
- 1 (16lb) bone-in prime rib roast (approximately 6 ribs)
- 8 cloves garlic
- 1 cup prepared horseradish
- ¼ cup + 2 tablespoons fresh thyme leaves
- 3 tablespoons fresh rosemary leaves
- 3 tablespoons fresh sage
- ½ lb beef tallow, butter, or ghee
- Sea salt and freshly ground black pepper
- 2 cups chicken broth
- Sea salt and freshly ground black pepper
How to Make a Paleo Beef Rib Roast
Begin by preheating your oven to 325°F and lining a roasting pan with aluminum foil, if desired, for easier cleanup.
Then you will prepare the horseradish and herb purée by blending tallow or butter with horseradish, garlic, sage, thyme, and rosemary in a food processor until smooth.
Place the roast, fat side up, in a roasting pan and generously season it with sea salt and freshly ground black pepper.
Spread the horseradish and herb purée evenly over the roast.
Place the roasting pan in the oven, and cook for approximately 3 and a half hours, or until the center of the roast reaches a temperature of 125 degrees Fahrenheit. If your roast is a different weight, refer to the cooking time chart.
As the roast cooks, baste it occasionally to keep it moist.
Once the roast is finished cooking, let it rest for about 20 minutes before slicing and serving. This will allow the juices to redistribute, ensuring that each slice is juicy and tender.
More Paleo Beef Recipes
Need more recipe inspiration? Check out some of our favorite red meat dishes below!
This dish is perfect for a special occasion or Sunday dinner and is sure to be a crowd-pleaser. The rich flavor and tenderness of the beef rib roast combined with the zesty horseradish and herb crust make this dish irresistible. Give it a try and let us know what you think!
📖 Recipe
Beef Rib Roast with Horseradish and Herbs
Tender beef rib roast with a zesty horseradish and herb crust. Perfect for a special occasion or Sunday dinner.
Ingredients
- 16 lb bone-in prime rib roast about 6 ribs
- 8 cloves garlic coarsely chopped
- 1 cup prepared horseradish
- ¼ cup + 2 tablespoon fresh thyme leaves chopped
- 3 tablespoon fresh rosemary leaves chopped
- 3 tablespoon fresh sage chopped
- ½ lb beef tallow butter or ghee alternatives, room temperature
- Sea salt and freshly ground black pepper to taste
- 2 cups chicken stock
Instructions
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Preheat your oven to 325 F.
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Combine the tallow or butter with the horseradish, garlic, sage, thyme and rosemary in a food processor and process to a smooth purée.
8 cloves garlic, 1 cup prepared horseradish, ¼ cup + 2 tablespoon fresh thyme leaves, 3 tablespoon fresh rosemary leaves, 3 tablespoon fresh sage, ½ lb beef tallow
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Place the roast, fat side up, in a roasting pan, season with sea salt and freshly ground black pepper, and then and rub the horseradish and herb purée all over it. Add chicken broth to base of pan.
16 lb bone-in prime rib roast, Sea salt and freshly ground black pepper, 2 cups chicken stock
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Place in the oven. For a medium-rare roast, cook for about 3 ½ hours, until it reaches a temperature of about 3 ½ hours, until it reaches a temperature of 125 F in the center of the roast. Refer to the cooking times chart if your roast has a different weight.
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Baste the roast occasionally during the cooking process. When cooked, remove the roast from the oven and set aside to cool for at least 20 minutes before carving and serving
Notes
- You can use beef tallow, butter, or ghee for the base of your rub in the same measurement.
- Adjust the amount of horseradish to your personal heat preference.
- Chicken broth can be replaced with beef broth or vegetable broth if desired.
Nutrition
Calories: 1973kcalCarbohydrates: 4gProtein: 84gFat: 178gSaturated Fat: 77gPolyunsaturated Fat: 7gMonounsaturated Fat: 75gTrans Fat: 1gCholesterol: 408mgSodium: 532mgPotassium: 1447mgFiber: 1gSugar: 2gVitamin A: 533IUVitamin C: 7mgCalcium: 78mgIron: 9mg