American · Dinner
Prime Rib Roast (Keto)
Bone-in beef ribeye rubbed with garlic, rosemary, and thyme, then slow-roasted to medium-rare with a browned crust. Carved slices are served with roasted asparagus and horseradish-sour cream sauce, delivering a classic keto-friendly holiday roast without starchy sides.
$15
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
905Calories
45.5gProtein
76.3gFat
5.2gCarbs
2.3gSugar
2.4gFiber
1740mgSodium
263mgChol
31.5gSat Fat
720mgPotassium
85mgCalcium
3.2mgIron
2.8mcgVitamin B12
8.5mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
keto
Instructions
1
Prep
Pat the ribeye dry and let it sit at room temperature for 30 minutes. Heat the oven to 450°F.
2
Build
Mash the garlic, rosemary, thyme, salt, pepper, and olive oil into a paste, then rub over the ribeye.
3
Sear
Set the roast bone-side down in a pan and sear in the 450°F oven for 15 minutes until the fat cap is deeply browned.
4
Roast
Lower the oven to 325°F and roast 55 to 70 minutes until the centre reads 128°F, adding buttered asparagus alongside for the final 12 minutes.
5
Rest
Let the roast rest under foil for 20 minutes.
6
Plate
Carve the roast off the bone, stir the sour cream with horseradish, and serve with asparagus and sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in beef ribeye
- 2 tbsp30g olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 1 1/2 tsp1 1/2 tsp salt
- 1 tsp1 tsp black pepper
- 7 oz200g asparagus
- 2 tbsp28g butter
- 4 tbsp60g sour cream
- 2 tsp10g prepared horseradish
