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Keto Standing Rib Roast with Horseradish Crème

Wow inner guests with this gorgeous slow-roasted prime rib recipe that proves how easy it is to slow-roast a bone-in prime rib to perfection. Garlicky herb butter lends keto-friendly flavor and helps give this centerpiece main course its delicious, crispy crust. Served with homemade horseradish crème on the side, it’s an epic eating event. Recipe...
Prep Time 10 mins
Cook Time 1 hr 50 mins
Rest 30 mins
Total Time 2 hrs 30 mins
Course Dinners + Mains
Cuisine American
Servings 12
Calories 664 kcal

Ingredients
  

  • 5 lb rib roast (bone-in, standing) (prime rib)
  • salt
  • pepper
  • 8 tbsp butter softened
  • 5 cloves garlic mashed or crushed into a paste
  • 1 tbsp Italian herb dried
  • 3/4 cup sour cream
  • 3 tbsp horseradish peeled and freshly grated or prepared
  • 1 tbsp lemon juice, fresh

Instructions
 

  • The day before you plan to prepare the prime rib, place it on a baking sheet and salt all the meat surface with 4 teaspoons of salt, then refrigerate, uncovered, overnight.
  • The day of cooking, remove the beef from the refrigerator and bring to room temperature, 2 to 3 hours. Pat the beef dry with a paper towel.
  • Preheat oven to 475°F (245°C). Adjust the oven racks so the beef can roast in the middle of the oven.
  • In a small bowl, mix together the butter, garlic, and dried herb blend.
  • Season with 2 teaspoons salt and 1 teaspoon pepper.
  • Slather a layer of about 1/3 of seasoned butter on the underside of the beef (the bone side). Place the beef in a heavy ovenproof skillet or roasting pan, bone side down. Spread another 1/3 of the remaining seasoned butter on the top and sides, reserving the remaining butter for the first baste.
  • Roast for 20 minutes. Reduce the oven temperature down to 275°F (135°C), spread the remaining seasoned butter over the top of the beef, then continue roasting, basting every 30 minutes with pan juices, until the internal temperature is 120°F (50°C) for medium-rare, about 90 minutes. (Start checking the internal temperature early in case it cooks more quickly.)
  • Transfer the beef to a serving platter, cover loosely with foil, and let it rest for 25 to 30 minutes; the internal temperature will rise to 125°F (52°C).
  • Meanwhile, make the horseradish crème: in a medium bowl. Combine the sour cream, horseradish, and lemon juice. Season with 1/2 teaspoon pepper.
  • Slice the beef and serve with the horseradish sauce.

Nutrition

Nutrition Facts
Keto Standing Rib Roast with Horseradish Crème
Amount per Serving
Calories
664
% Daily Value*
Fat
 
61
g
94
%
Saturated Fat
 
28
g
175
%
Cholesterol
 
142
mg
47
%
Sodium
 
179
mg
8
%
Potassium
 
457
mg
13
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
26
g
52
%
Vitamin A
 
333
IU
7
%
Vitamin C
 
2
mg
2
%
Calcium
 
43
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains
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