andrejthechef
USARoastDinnerKetoLow carb

Perfect Prime Rib Roast

A reverse-seared prime rib: slow roasted at 250°F, then blasted at 500°F for the crust. Herb rubbed, rested, and served with a pan jus.

prep
20 min
cook
2 h 30 min
total
2 h 50 min
serves
8
level
medium

Per serving: 380 kcal · 45 g protein · 22 g fat

Carved prime rib roast with a herb crust, sliced to show a rosy pink center

This prime rib uses the reverse sear: a long, slow roast at 250°F for an even, rosy interior, then a short blast at 500°F for the crust. An overnight rest in the fridge with the herb rub dries the surface so the crust browns properly.

It is a holiday centerpiece that fits a keto plan, with zero net carbs. The pan drippings become a simple jus while the roast rests.

method

  1. Trim the excess fat from the roast, leaving a 1/4 inch cap.

  2. Mix the herbs, garlic, salt and pepper, and rub the mixture all over the roast.

  3. Refrigerate the roast uncovered overnight.

  4. Take it out of the refrigerator 2 hours before cooking.

  5. Preheat the oven to 250°F. Set the roast on a rack in a roasting pan and insert a meat thermometer.

  6. Cook at 250°F until the internal temperature reaches 120°F, about 15 minutes per pound.

  7. Remove the roast from the oven and tent it with foil. Increase the oven to 500°F.

  8. Return the roast to the oven for 10 minutes to build the crust.

  9. Rest it for 30 minutes before carving.

  10. While it rests, make the jus. Deglaze the pan with the wine, add the bone broth and thyme sprig, and simmer until reduced by half. Strain and season.

chef's tips

  • Plan the timing with the reverse sear math: 15 minutes per pound at 250°F.
  • Use a digital probe thermometer. It is the only reliable way to hit your doneness.
  • Give it the full 30-minute rest before carving. The juices need time to settle.
  • Cut against the grain for maximum tenderness.