Carnivore Smoked Prime Rib πŸ₯©

Just in time for Christmas I am publishing one of my favorite carnivore show stoppers πŸ₯³β€¦the prime rib!

This recipe is dedicated to my awesome massage therapist Robert who is actually a trained chef and helped me throughout the whole process πŸ™

Since it’s only 3 of us eating it and we don’t like left-overs, I typically get a 2 rib roast which is usually around 3-3.5 pounds. The smoke time is quick, the crust is amazing and the meat is oh so juicy 🀩

This meal is 100% carnivore- you just need the roast, some salt (although you can of course season it how you like if you’re not a strict carnivore), and butter for serving 🀀🧈πŸ₯©

I love to use the Traeger smoker for this, but I’m sure it’ll also work in the oven. It’s key to sear it abs then roast it at low temperature until it reaches about 120Β°. Then let it rest and the temperature will carry over perfectly distributing the juices and getting the perfect pink color we all adore πŸ₯Ή

I love to go with a Grass-fed prime rib from US Wellness Meats.

I know some say that grass fed doesn’t have as much marbling but I find that that’s not true, and for an additional bonus, the marbling melts in the mouth and is not tough. I call that a win 🀩

To feed 3 you need:

1 2 rib beef roast (larger if you’re feeding more) πŸ₯©

Flaked sea salt πŸ§‚

Butter for serving 🧈

How to:

Preheat the smoker to 225Β°F

Make sure to rub your prime rib in a lot of salt (use more than you think) since that will be what give you that delicious crust. As the meat cooks and the fat renders, the salt will get pulled into the meat.

Heat up a pan on the stove (I like to use something that will fit on my Traeger) and sear the rib roast until brown on all sides (about 3-5 minutes per side).

When the smoker is hot, transfer the pan onto the smoker and close the lid. The smoke time is about 30 minutes per pound. I recommend to keep the lid closed until the smoke time is up. I typically check after 90 minutes with my digital thermometer. When the temperature is around 120Β°, I remove the roast and let it rest under a foil tent.

Wait at least 30 minutes for the juices to redistribute until you carve, then slice the rib into steaks. If you are making this ahead of time, you can quickly reheat the meat by searing it on all sides or using the airfryer to crisp it up.

I like to use the drippings as a dip, but that’s a lot of rendered fat and some digestive tracts can’t handles so much melted fat. If that’s you, I suggest eating it with cold butter. If you’re a strict carnivore you know that this is very high in protein and needs to be balanced with ample fat πŸ₯ΉπŸ€©

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