A Grassfed Prime Rib Recipe Works to Thin You



The CLA in a grassfed prime rib recipe is called "the fat that makes you thin."

What is CLA (conjugated linoleic acid)? Its one of the essential fatty acids (EFA's). It's job is to make sure the fats we eat are converted into muscle and energy. Without CLA (which is abundant in a grassfed prime rib recipe), the fat we eat is stored as new fat cells. (Oh, oh.) This is one big reason why we Americans are having so much trouble controlling our weight--CLA is missing from our foods.

The body can't produce CLA on its own so we've got to get it from the foods we eat. Beef, lamb and dairy products are primary sources.

But guess what? The CLA content of the meat and milk produced in America has fallen to almost zero since 1950! Grocery store meat and milk contain almost NO CLA , a substance essential to metabolize fatty foods.

Beginning about 1950 farmers began finishing (fattening) cattle with grain in feedlots rather than grazing them on grass. Not so in Australia. The Aussies' grassfed beef contains 400% more CLA than our homegrown grain-fed critters.

Many health conscious people are trying to slim down by eating less red meat. But this strategy is making matters worse instead of better. In fact, eating less red meat backfires because it reduces CLA levels. Consequently, it's even harder to shed those extra pounds. Dr. David Williams, writing in Alternative Magazine, suggests 2 strategies. 1) Eat grass-fed milk and meat --such as in this grassfed prime rib recipe--or 2) Take CLA in supplement form. "In both men and women CLA supplements produced body fat reductions of 20%, on average, in just 12 weeks," according to Dr. Williams.

Want to try a grassfed prime rib?

Prime Rib Recipe (Standing Rib Roast)

1 grassfed prime rib roast (5-7 pounds)
1 teaspoon salt
1 teaspoon pepper
2 or 3 heads of garlic--make sure to peel them
3 tablespoons oil
2 cups beef stock

Preheat your oven to 350°.
Set the prime rib roast on a rack in a roasting pan about 9 x 12 inches. Pour in the beef stock.
Using a blender, mix the garlic, salt, pepper and oil. Blend until well mixed. Paint the mixture over the roast.

Insert meat thermometer into thickest portion of the prime rib roast avoiding both bone and fat. Grassfed meat cooks quickly. It can become tough and dry if overdone. Remove from oven between 120 and 160°. Let stand about 20 minutes during which time the internal temperature will continue to rise.

Carve and serve to about 8. Leftovers? Don't worry, this is a prime rib recipe and if there are any leftovers, they will be delicious too.


Old Country Prime Ribs

8-9 pounds of beef prime rib--grassfed
1/4 cup pepper
2 Tablespoons salt
2 teaspoons thyme
1 teaspoon onion powder

Set the grassfed prime rib roast onto a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part not touching any bone. No need to add liquid or cover.

Remove from oven when temperature reaches 120 to 160°. Let stand for about 20 minutes. Deliciously serves 12-16 people.


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