Prime Rib Roast

This keto Prime Rib Roast is tender, juicy, and full of rich beef flavor — roasted to perfection with a crust of garlic, rosemary, and butter. An impressive centerpiece for holidays or special occasions.

Course Dinner

Cuisine American

Keyword Holiday Roast, keto, low-carb, Prime Rib

Prep Time 15

Cook Time 2

Resting Time 20

Total Time 2 15

Servings servings

Calories 480kcal

Equipment

Roasting Pan
Meat Thermometer
Basting Brush
Oven

Ingredients

Main Ingredients

5 lb prime rib roast bone-in or boneless
1/3 cup butter softened
4 cloves garlic minced
1 tbsp fresh rosemary finely chopped
1 tbsp fresh thyme finely chopped
1 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper freshly ground

Instructions

Remove the prime rib from the refrigerator at least 1 hour before cooking to bring it to room temperature. Preheat oven to 450°F (230°C).
In a small bowl, combine softened butter, olive oil, garlic, rosemary, thyme, salt, and black pepper to form a paste.
Pat the roast dry with paper towels. Rub the butter mixture all over the meat, ensuring an even coating on all sides.
Place the roast bone-side down in a roasting pan fitted with a rack. Insert a meat thermometer into the thickest part of the roast, avoiding bone.
Roast at 450°F (230°C) for 20 minutes to sear, then reduce heat to 325°F (165°C) and continue roasting for about 1 hour 30 minutes, or until the thermometer reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
Remove from oven and tent loosely with foil. Let rest for 20 minutes before slicing to allow juices to redistribute.
Slice thickly against the grain and serve warm with pan drippings or keto horseradish cream sauce.

Notes

For extra flavor, season the roast with salt 24 hours ahead and let it rest uncovered in the refrigerator overnight before cooking. This creates a flavorful, crisp crust.

Nutrition