📝 About This Recipe
Indulge in the king of roasts: a succulent, marbled Prime Rib encased in a fragrant garlic and herb crust. This keto-friendly masterpiece is slow-roasted to achieve a uniform edge-to-edge pink center, delivering a melt-in-your-mouth texture that defines luxury dining. Paired with a sharp, velvety horseradish cream, this dish offers a sophisticated balance of rich fats and pungent heat that will elevate any holiday table or special occasion.
🥗 Ingredients
The Roast
- 6-8 pounds Standing Rib Roast (3-4 bones, bone-in, at room temperature for 2 hours)
- 2 tablespoons Kosher Salt (coarse)
- 1 tablespoon Black Pepper (freshly cracked)
Herb Butter Rub
- 1/2 cup Unsalted Butter (softened)
- 6 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 1 tablespoon Dijon Mustard (keto-friendly)
Horseradish Cream Sauce
- 1 cup Sour Cream (full fat)
- 1/4 cup Prepared Horseradish (drained, not cream-style)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce (check label for sugar content)
- 2 tablespoons Chives (finely snipped)
- 1/4 teaspoon Sea Salt and Pepper (to taste)
👨🍳 Instructions
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1
Remove the rib roast from the refrigerator at least 2 hours before cooking. Tempering the meat ensures even cooking throughout the thick cut.
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2
Preheat your oven to 250°F (120°C). A low and slow approach is the secret to a perfect, tender prime rib without the gray overcooked ring.
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3
Pat the roast completely dry with paper towels. Moisture is the enemy of a good crust.
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4
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, and Dijon mustard. Mix until it forms a smooth, fragrant paste.
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5
Season the roast generously on all sides with kosher salt and cracked black pepper, pressing it into the fat cap.
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6
Slather the herb butter rub over the entire roast, focusing heavily on the top fat layer.
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7
Place the roast in a heavy roasting pan, bone-side down. The bones act as a natural roasting rack.
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8
Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch the bone.
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9
Roast until the internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare. This typically takes about 30 minutes per pound.
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10
While the beef roasts, whisk together the sour cream, horseradish, lemon juice, Worcestershire sauce, and chives in a medium bowl. Cover and chill for at least 30 minutes to let flavors marry.
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11
Once the roast reaches its target temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 30 minutes.
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12
While the meat rests, crank your oven up to its highest setting (500°F/260°C) or turn on the broiler.
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13
Place the rested roast back into the hot oven for 5-10 minutes until the exterior is browned and sizzling. Watch closely to prevent burning!
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14
Carve the roast by running a knife along the bones to remove the meat block, then slice the roast into thick portions across the grain.
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15
Serve immediately with a generous dollop of the chilled horseradish cream on the side.
💡 Chef's Tips
Always use a digital meat thermometer; timing varies wildly by oven and roast shape. Salt the meat the night before and leave it uncovered in the fridge for an extra-crispy 'dry-brined' crust. Don't skip the resting period; it allows the juices to redistribute so they don't run out when carving. If you prefer a hotter sauce, use freshly grated horseradish root instead of prepared jarred versions. Ask your butcher to 'cut and twine' the roast—it makes carving much easier later on.
🍽️ Serving Suggestions
Serve with buttery mashed cauliflower or roasted radishes to keep the meal strictly keto. A side of sautéed garlic spinach or creamed kale balances the richness of the beef. Pair with a bold, low-carb dry red wine like a Cabernet Sauvignon or Malbec. For an elegant presentation, garnish the platter with fresh sprigs of rosemary and charred lemon halves. Offer extra au jus made from the pan drippings (whisked with beef broth and a pinch of xanthan gum for thickening).