Spanish · Dinner
Grilled Beef Rib (Keto)
Bone-in beef ribeye grilled over high heat until charred, finished with garlic-rosemary butter and smoked paprika. Served alongside charred asparagus and chimichurri drizzle with lemon. A keto-friendly, fat-forward Spanish preparation with deep herb and smoke flavors.
$10
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
585Calories
50.2gProtein
38.1gFat
7.8gCarbs
2.1gSugar
3.1gFiber
1480mgSodium
217mgChol
14.8gSat Fat
850mgPotassium
82mgCalcium
4.9mgIron
4.1mcgVitamin B12
18mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat beef rib dry, rub with olive oil, smoked paprika, minced garlic, salt, and pepper; let sit 5 minutes at room temperature.
2
Char
Preheat grill to high heat, lay rib bone-side down, grill 6–7 minutes per side until deep marks form and internal temperature reaches 130–135°F for medium-rare.
3
Melt
Melt butter over low heat, stir in remaining minced garlic and chopped rosemary, cook 1 minute until foaming, then remove from heat.
4
Grill
Toss asparagus in residual oil, grill over medium-high heat 3–4 minutes, turning once, until charred and tender.
5
Rest
Transfer rib to plate, spoon garlic-rosemary butter over top, rest 5 minutes for juices to redistribute.
6
Plate
Slice rib against the grain, arrange with charred asparagus, drizzle with chimichurri, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bone-in beef ribeye rib, French-trimmed
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 sprig2 sprig rosemary
- 2 tbsp28g butter
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g asparagus spears, trimmed
- 4 tbsp60g chimichurri
- 22 lemon wedge
