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Keto Garlic Herb Prime Rib

A juicy bone-in prime rib coated in buttery garlic, rosemary, thyme and parsley, then roasted until beautifully browned for an impressive low carb holiday dinner.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Resting Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bone-in prime rib roast about 5 to 6 pounds
  • 4 tablespoons unsalted butter softened
  • 1 tablespoon olive oil
  • 6 garlic cloves finely minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme leaves chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon Dijon mustard
  • 1½ tablespoons kosher salt
  • 2 teaspoons freshly cracked black pepper

Equipment

  • Roasting pan
  • Roasting rack
  • Leave-in probe thermometer or instant-read meat thermometer
  • Small mixing bowl
  • Sharp carving knife
  • Large carving board

Method
 

  1. Remove the prime rib from the refrigerator 45 to 60 minutes before roasting.
  2. Pat the roast thoroughly dry with paper towels.
  3. Preheat the oven to 450°F.
  4. Combine softened butter, olive oil, garlic, rosemary, thyme, parsley, Dijon mustard, kosher salt, and black pepper.
  5. Place the prime rib bone-side down on a rack inside a roasting pan.
  6. Spread the garlic-herb butter generously over the top and sides of the roast.
  7. Roast at 450°F for 15 minutes.
  8. Reduce the oven temperature to 325°F.
  9. Continue roasting until the thickest part of the beef reaches at least 145°F, checking with a food thermometer and avoiding contact with the bone.
  10. Remove the roast from the oven.
  11. Loosely tent with foil and rest for 15 to 20 minutes.
  12. Remove the bones if necessary and carve the prime rib across the grain.
  13. Spoon any resting juices over the slices and serve.

Notes

Cooking time is approximate. The shape, weight, starting temperature, and individual oven will affect timing.
Use internal temperature rather than minutes per pound to determine doneness.
USDA recommends beef roasts reach at least 145°F before removal from the heat and rest for at least 3 minutes. Food Safety and Inspection Service
Salt crystal sizes differ between brands, so adjust the amount if necessary.
Boneless rib roast may cook differently from bone-in.
Refrigerate cooked leftovers promptly and use within about 3 to 4 days. Food Safety and Inspection Service

Approximate Nutrition Per Serving

Calories: approximately 610
Protein: approximately 39g
Fat: approximately 50g
Total Carbohydrates: approximately 2g
Fiber: less than 1g
Net Carbs: approximately 1–2g