Keto Crackling Rib Roast (Salt Crust Method)
A juicy keto rib roast cooked in a salt crust for the perfect golden crackling outside and tender beef inside. Easy method, stunning results, and zero carbs.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (approx, depends on roast size)
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Main Course, Dinner
- Method: Roasting
- Cuisine: American, Keto, Low-Carb
Ingredients
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1 beef rib roast (4–6 pounds)
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4 cups kosher salt
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3 egg whites
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1/2 cup water
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2 tablespoons black pepper, freshly cracked
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3–4 cloves garlic, minced
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2 tablespoons fresh rosemary (or thyme)
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2 tablespoons olive oil
Instructions
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Preheat oven to 450°F (230°C).
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Let rib roast rest at room temperature for 1 hour.
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Rub olive oil, garlic, rosemary, and black pepper over roast. Tie with kitchen twine if needed.
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Mix kosher salt, egg whites, and water in a bowl until texture is like damp sand.
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Line a baking sheet with parchment paper. Spread a thin layer of salt mixture as the base.
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Place roast on top and pack remaining salt mixture all around to form a crust with no gaps.
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Roast at 450°F (230°C) for 20 minutes. Lower oven to 325°F (165°C) and cook until internal temp reaches 120–125°F for rare, 130–135°F for medium-rare, or 140–145°F for medium.
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Remove from oven and rest 15–20 minutes.
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Crack open salt crust, peel away, and slice against the grain.
Notes
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Always use kosher salt, not table salt.
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Use a meat thermometer for best results.
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Serve with keto sides like cauliflower mash or creamed spinach.
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Leftovers taste great with eggs, in salads, or lettuce wraps.
Nutrition
- Serving Size: 1 serving (6 oz)
- Calories: 420 Sugar: 0g Sodium: varies (crust removed, meat lightly salted) Fat: 32g Saturated Fat: 12g Unsaturated Fat: 18g Trans Fat: 1g Carbohydrates: 0g Fiber: 0g Protein: 30g Cholesterol: 120mg
Find it online: https://www.wellnesswarrior.org/keto-crackling-rib-roast/