Keto Prime Rib is one of our favorite meals to serve for a holiday dinner or special occasion. It is so easy to make! Plus, it is loaded with flavor from roasted garlic and red wine au jus. This showstopper is also keto, low-carb, dairy-free, grain-free, and gluten-free!
Keto Prime Rib
Keto Prime Rib is a staple for the holiday season and for very good reason.
It is one of the most flavorful cuts of meat, serves a large crowd, and is simple to make.
Trust us! This Keto Prime Rib will definitely be a showstopper on your dinner table.
Prime Rib Basics
Prime Rib is also called a standing rib roast and will contain anywhere from two to seven ribs.
When heading to your butcher, here are some quick tips:
- The rule of thumb is that one beef rib can serve 2-3 people.
- A full rack of prime rib is 7 ribs, so that means you can serve at least 14 people with a full rack.
- Look for a prime rib that is beautifully marbled with fat, which will give you the best flavor.
And most importantly, ask the butcher to cut the bones away from the roast.
They will do this for you and make sure to ask them to tie the roast back up with kitchen string to hold its shape.
Prep The Keto Prime Rib
First, remove the prime rib from the fridge 3 hours before you are planning on cooking it.
Liberally season it with salt and pepper on all sides and loosely wrap it back up in the butcher paper.
Let the prime rib sit on the counter and come to room temperature for 3 hours to ensure even cooking.
Garlic Studded Prime Rib
We are giving this keto prime rib a boost of flavor by studding it with garlic!
Oh garlic – how we love thee!
First, thinly slice 6 gloves of garlic and then make small slits around the top and sides of the roast.
Place a garlic slice into each slit – this is called garlic studding.
Cooking the Perfect Keto Prime Rib
We are roasting this prime rib low and slow to keep it moist and flavorful!
Heat your oven to 350°F and get out your roasting pan and set the roasting rack inside.
Carefully set the prime rib onto the rack.
Cook the prime rib in the oven for about 2 hours or until the internal temperature reaches 130°F.
Remove the prime rib from the oven, transfer it to a large platter, tent it with foil, and let it rest for at least 20 minutes.
Make sure to keep all the pan drippings in the roasting pan for your au jus!
Know When Your Prime Rib Is Done
Use a meat thermometer!! It is truly the only way to tell if the meat is cooked because actual cooking time will vary depending on the shape of the roast and thickness.
You are looking for 130°F for medium rare.
Make sure when checking the temperature that you stick the instant-read thermometer into the thickest part of the roast.
Make the Au Jus
While the roasted prime rib is resting, make the au jus.
Using pot holders, remove the center rack from the roasting pan.
Place the roasting pan with all the delicious drippings in it on two stove burners set to high heat.
Add some red wine to the drippings in the pan and cook over high heat, scraping the bottom of the pan with a wooden spoon until the sauce is reduced.
Next, add the beef bone broth and cook until it is reduced by half.
Lastly, whisk in fresh rosemary and thyme and season the sauce with salt to taste. Voilà – you have au jus!
Put It All Together
Now you are ready to serve the prime roast.
All you need to do, is pour your au jus in a gravy boat or small serving bowl. And then slice the rested meat to your desired thickness. So simple and so darn good!!
To complete the meal, make sure to serve this dish with these delicious keto recipes.
- Keto Brussels Sprouts with Bacon and Sweet Maple Horseradish Sauce
- Keto Cauliflower Mash
- Keto Green Bean Casserole
- Keto Harvest Salad
- Keto Garlic Butter Mushrooms
- Keto Chocolate Peppermint Brownies
- Keto Chocolate Peanut Butter Bark
- Keto Pumpkin Spice Cake
- Keto Pumpkin Pie
- Keto Zucchini Bread Whoopie Pies
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For the Prime Rib
- 6 lb. standing rib roast (excess fat cap and bones removed with meat secured with kitchen twine - ask your butcher to do all this!)
- 6 whole peeled garlic cloves, thinly sliced
- 2 tablespoons salt
- 2 tablespoons pepper
For the Au Jus
- 4 cups beef bone broth
- 1/2 cup red wine or red wine vinegar
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt to taste
- Remove the prime rib from the fridge about 3 hours before you plan on cooking it.
- Liberally season the meat with salt and pepper on all sides and loosely wrap it back up in the butcher paper.
- Let the prime rib sit on the counter and come to room temperature for at 3 hours.
- Heat your oven to 350°F.
- Make small slits in the prime rib and stuff each slit with a slice of garlic.
- Place the prime rib on a roasting rack that is set inside of a roasting pan.
- Roast the prime rib for about 2 hours or until the internal temperature reaches 130°F.
- Remove the prime rib from the oven, transfer it to a large platter (keep all the drippings in the bottom of the pan), and tent it with foil to keep it warm.
- Let the prime rib rest for at least 20 minutes while you make the au jus.
- Using potholders, remove the rack from the roasting pan and position the pan over two stove burners set to high heat.
- Add the red wine to the drippings in the pan and cook over high heat, scraping the bottom of the pan with a wooden spoon until the sauce is reduced.
- Add in the beef bone broth and cook until it is reduced by half.
- Whisk in the fresh rosemary and thyme and season the sauce with salt to taste.
- Slice the rested prime rib to your desired thickness, plate, and pour the au jus over top.
We Can't Wait To See You Try It!
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