Grass-Fed Standing Rib Roast

Today's recipe is a long-time favorite for my family: a standing rib roast. To add the paleo effect, I got a grass-fed rib roast from the John Crow Farm stand at the opening day of the winter's farmers market in Jamaica Plain. I ventured out to JP with my new friend Salin (thanks to Sanjida for introducing us!) to check out the market. Sadly, SOWA isn't hosting an indoor winter market this year, so I am going to have to check out all the others in the area. The Egleston Market was much smaller than what I'm used to at SOWA, but it did the job. The market was inside a little church, and there was a parking lot with free parking next door. There were two farm stands, two meat vendors, a few specialty vendors (cheeses, honey, cupcakes, etc.), and a section doing bike tune-ups and repairs. We bought some fresh broccoli and butternut squash along with the meat to cook a little feast. This meal was good enough to serve for the holidays. My entire house smelled like crispy roasted garlic just like my mom used to make it. It couldn't have been easier to make or more delicious to eat. If you ever want to impress a meat-lover, this is the recipe to do it!


Paleo Grass-Fed Standing Rib Roast


  • 3lb. standing rib roast (2 bones) - this feeds about 4 people
  • loads of crushed garlic (about 4 heaping tablespoons)
  • sea salt and pepper


  1. Let roast sit out on the counter for about 1 hour to bring to room temperature
  2. Preheat the oven to 450 degrees
  3. Rub the roast with crushed garlic (about a tablespoon per side) - don't be shy!
  4. Season generously with salt and pepper on all sides
  5. Bake for 20 minutes at 450 then turn oven down to 350 and cook for another 70 minutes for medium rare
  6. Take roast out and let sit uncovered for 25 minutes
  7. Slice and drool with anticipation!

Mashed Butternut Squash


  • 1 extra large or 2 medium butternut squash (about 4 lbs.)
  • 1 Tbsp. coconut oil
  • Cinnamon, salt, pepper and garlic powder


  1. Boil big pot of water
  2. Wash, peel, and cube squash
  3. Boil for 20 minutes until tender
  4. Drain squash and mash with a potato masher or with your immersion blender
  5. Add coconut oil and spices to taste (I did heavy on the cinnamon and light on the salt/pepper/garlic)

Roasted Broccoli


  • 1 large head of broccoli
  • splash of olive oil
  • salt, pepper and garlic powder


  1. Preheat oven to 375 degrees
  2. Wash and chop broccoli
  3. Put broccoli in ziploc bag or bowl and add olive oil and seasonings
  4. Shake/mix to evenly coat, and put on a foil-lined pan
  5. Bake for 15-20 minutes for desired crispiness