KETO REVERSE SEAR PRIME RIB
Reverse Sear Prime Rib
I enjoy exploring novel ways to cook foods. I find many of them to be better than the traditional methods. A perfect piece of prime rib is evenly roasted and has a beautiful even red color. With traditional high-heat roasted prime rib, you can get an uneven piece of meat with an unappealing gray circle. When I discovered Reverse Sear Prime Rib, I knew I would never go back to the old ways.
Now that I cook keto, Reverse Sear Prime Rib is even better. Why? Because I traded in the traditional seasonings a gluten-free, sugar-free low carb version. My Hunter’s Blend accentuates the umami and brings out the hearty beefiness of prime rib. Rosemary, thyme, and mushroom powder are my secret ingredients. A simple symphony of flavors combined with a slow and low cooking method yields a perfect roast beast.
Prime rib is a show stopper. Who doesn’t love seeing and smelling a large, impressive piece of meat as it comes out of the oven?
Holidays are a time of indulgence. My Reverse Sear Prime Rib fits the bill. Serve with Gourmet Cranberry Sauce, Horseradish Whipped Cream, Yorkshire Pudding, and Creamed Spinach for a decadent feast. Knowing that everything is gluten and sugar free? That’s KetoLuxe.
Reverse Sear Prime Rib doesn't get that grey ring. It stays brown and red.
Purchase Hunter's Seasoning Blend here.
1 8-pound 4 bone standing rib roast
4 tablespoons Hunter’s Seasoning Blend
- Rub roast with Hunter’s Seasoning Blend
- Place on rack and set in roasting pan. Allow to sit at room temperature for 2 hours.
- Preheat oven to 250°F.
- Place roast in oven and cook for 2 hours for medium rare.
- Remove roast from oven and turn oven temperature to 500°F
- Allow oven 15 minutes to reach temperature.
- Put roast back in oven to brown for 15 minutes.
- Allow beef to rest for 15 minutes before carving.
- Serve warm.
Don’t have Hunter’s Seasoning Blend on hand? Substitute equal parts salt, pepper, dried rosemary, dried thyme, and dried mushroom powder for a close flavor.
If you prefer a more well-done roast, increase the per pound cooking time to 20 minutes or more.
Keep the fat and drippings that collect in the bottom of the roasting pan to make Yorkshire Pudding.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 0 grams
Total carbs: 0 grams
Fiber: 0 grams
Fat: 68 grams
Protein: 51 grams
Glycemic load: 0