Keto Herb Crusted Prime Rib

A 6 pound boneless prime rib roast under a garlic herb butter crust, roasted to the USDA safe 145°F, with a quick au jus. Serves 10, with 45 g protein and 1 g net carbs per serving.

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Prep Time 20

Cook Time 2 5

Total Time 2 45

Servings 10 servings

Calories 965 kcal

Ingredients

6 lb boneless prime rib roast (beef rib roast)
1/2 cup unsalted butter, softened
8 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 tbsp fresh parsley, finely chopped
1 tbsp yellow mustard
1 tbsp kosher salt
2 tsp black pepper
1 cup beef broth (for the au jus)

Instructions

Take the roast out of the fridge 1 to 2 hours before cooking. Pat it very dry with paper towels and season all over with the salt and pepper.
Heat the oven to 450°F with a rack in the lower third. Set the roast fat side up on a rack in a roasting pan.
Mix the softened butter, garlic, rosemary, thyme, parsley and yellow mustard into a thick paste. Rub it over the top and sides of the roast, pressing it in.
Push an oven-safe probe thermometer into the center of the thickest part, away from any bone.
Roast at 450°F for 15 minutes. Without opening the door, lower the oven to 325°F.
Keep roasting, about 17 to 19 minutes per pound (roughly 1 hour 45 minutes to 2 hours for 6 lb), until a thermometer in the center of the thickest part reads 145°F. A lower reading means rare or medium-rare, which is not at the safe minimum.
Move the roast to a cutting board, tent loosely with foil and rest at least 3 minutes (15 to 20 minutes keeps the juices in the meat). Check that the center still reads 145°F or higher before you slice.
While it rests, pour the pan juices into a small saucepan with the beef broth. Simmer 5 to 8 minutes until it tastes rich, and skim off extra fat.
Slice across the grain into thick slices and spoon the au jus over the top.

Notes

Serves 10 from a 6 lb boneless roast (about 9.6 oz raw per person). Net carbs: 1 g total carbs minus 0 g fiber = 1 g net. Nutrition is calculated from the full raw roast weight and all of the butter, so the fat and calories run slightly high. Cook to temperature, not time: the USDA safe minimum for beef roasts is 145°F with a 3 minute rest, and a lower pull temperature leaves the roast rare or medium-rare. Leftovers: refrigerate within 2 hours, use within 4 days, reheat to 165°F.