Don’t let us get confused. If you are here, you probably want to know a thing as you do a garlic-herb crusted prime rib, which you do not get out of ketosis, but still tastes of heaven, slowly strengthened with beef.

This is not one of these recipes that need 57 ingredients, an air fryer or a three-hour YouTube-Bing before you “get” it. It is meat, fat, garlic and herbs – right. No sugar, no strange flour, no rules that are broken in Keto.

Why Prime Rib?

It is rich. It’s juicy. And because of the marbling in the meat, it keeps things moist and aromatic without much fuss. And let’s be honest – celebrity -rib lets people staring like you Really Know what you are doing in the kitchen.

But don’t worry – you don’t have to be a cook. You need a good piece of meat, an oven and a little patience.

Ingredients

You need the following. No unusual extras.

For the Prime Rib:

• 1 (5 to 6 pounds) Prime Rib Brat (bones or bones is fine)

• Salt – much of it (approx. 2 tablespoons)

• Black pepper – fresh floor is better (1 tablespoon)

Knoblauch-Herb crust:

• 8 cloves of garlic, chopped (more if they are brave)

• 1/4 cup of fresh rosemary, well chopped

• 1/4 cup of fresh thyme, well chopped

• 1/2 cup of olive oil or melted beef alg (for additional taste)

• 2 teaspoons onion powder

• Optional: shredded red pepper flakes (if you want some warmth)

That’s it. Keep it real.

How to select the correct cut

You want one with a nice fat cap over it. This is the thick white layer of fat sitting on the meat. Don’t cut it off. This is a taste insurance. Bone-in gives them more taste, boneless things are easier to cut. Your call.

When you shop, ask the butcher for a “standing roast ribs” or “Prime Rib”. Do not let the word “Prime” frighten you – only means that it comes from a good section. Doesn’t have to be USDA Prime, but if it is so, nice.

Preparing the meat (this part is important)

Let it sit at room temperature for at least an hour, even two if you have time. Why? Cold meat cooks unevenly. You don’t want dry edges and a raw center. Let it cool on the counter while mixing the crust.

Mix the crust

Throw everything out of the garlic herb crust list. Stir until it forms a chunky paste. If it looks like chunky pesto, they are on the right track.

Take a moment now and smell this garlic and rosemary. That is the mood for which you want.

During the meat

Start with salt and pepper. Don’t hold back. Every centimeter of the roast should be covered. Then switch the garlic-herb paste onto the garlic herb paste. Rub it as if you mean it – and do it in every corner and every edge.

Fry the roast and make the other side. Then put it fat side in a frying pan with a rack. If you have no frame, roll up some film and put the roast on it. Just don’t let it sit flat in his own juices.

Time to roast

Step 1: The Sear (lower and slow style)

Forget to blow it up at 500 ° F. That dries it out. We make an opposite style.

Proof the oven too 250 ° F.. Yes, low and slow.

Place the roast in the oven and fry until he meets:

That can take 2.5 to 3.5 hours Depending on the size of your roast and your oven.

Use a meat thermometer

Please. Guessing the unit is like guessing like the age of a person. Never end well. Get a digital thermometer and let it in while it cooks.

Let it rest

Pull it out when it hits your target temperature and Leave it in peace at least for 30 minutes. Tent it with foil if you have to cut it in, but don’t cut it in. Juices have to relax and settle down, otherwise they lose the cutting board.

While it is resting …

Up the heat: the Sear

Now you have made it with high heat for the crust.

Put your oven on 500 ° F. (Use the broiler when your oven is fussy). Place the roast again for 10-15 minutes until the outside gets this golden brown crust.

Keep it in mind. Don’t go away – Garlic burns quickly.

Pull it out, rest for 10 minutes and now – finally – in slices.

Carnival tips

Use a sharp knife. Don’t see it as if you are building a deck.

Slice against the grain, about ½ inch thick. If it is a bone, first cut the bones away, then cut.

Serve with garlic-herb crusted prime rib (still keto)

1. Calvaries

Throw cooked cauliflower, butter, garlic and cream into a blender. Boom – potato puree that do not appeal to their blood sugar.

2. Roasted Brussels sprouts

Cut them in half, throw olive oil and salt into it until crispy fry.

3. Keto sauce

Take the drops from the roast pan. Add butter and a little Xanthan chewing gum to thicken yourself. Stir like crazy. Completed.

Remains? Oh yes.

Fridge: takes about 4 days.

Freezing cabinet: Slice it, wrap the film and then pack it. Takes a few months.

Ideas:

• Prime Rib Omelett

• Beef and eggs breakfast shell

• Salad packaging width

• Cold and eat on the fridge (don’t lie, we all did it)

Important cooking notes

I did that for Christmas for a year. My father, who believes that ketchup belongs to steak (a crime), couldn’t stop eating. My Keto Aunt almost cried because it was the first holiday meal that she didn’t have to “choose”.

Another time I overcooked it by 10 degrees because I was distracted about which hard film was better (it is obviously the first). Still good, but the garlic crust helps to hide the fact when you mess up a little.

Diploma

• Do not hurry down. It is important.

• Use fresh herbs if you can. Dried works in a pinch, but is not the same.

• Smell your garlic. If it smells angry, throw it.

• Do not skip the meat thermometer.

• Skip the Yorkshire Puddings. Sorry, not keto.

This is not just a meal. It is the kind of things that leads people to lean back into their chair, sigh and “wow” to say. Not bad for a cut meat and a handful of herbs.

And if someone asks about the recipe, it’s not a goal. Share it. That’s what the food is for.

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