Simple Keto Garlic-Herb Crusted Prime Rib Recipe

Let’s not mess about. If you’re here, you probably want to know one thing—how to make a garlic-herb crusted prime rib that doesn’t kick you out of ketosis but still tastes like heaven slow-danced with beef.

This is not one of those recipes that needs 57 ingredients, an air fryer, or a three-hour YouTube binge before you “get it.” It’s meat, fat, garlic, and herbs—done right. No sugar, no weird flours, no rules broken when it comes to keto.

Why Prime Rib?

It’s rich. It’s juicy. And because of the marbling in the meat, it keeps things moist and flavorful without much fuss. And let’s be honest—prime rib makes people stare at you like you really know what you’re doing in the kitchen.

But don’t worry—you don’t need to be a chef. You need a good hunk of meat, an oven, and a bit of patience.

Ingredients

Here’s what you need. No fancy extras.

For the Prime Rib:

• 1 (5 to 6 pound) prime rib roast (boneless or bone-in is fine)

• Salt – a lot of it (about 2 tablespoons)

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

Garlic-Herb Crust:

• 8 garlic cloves, minced (more if you’re bold)

• 1/4 cup fresh rosemary, chopped fine

• 1/4 cup fresh thyme, chopped fine

• 1/2 cup olive oil or melted beef tallow (for extra flavor)

• 2 teaspoons onion powder

• Optional: crushed red pepper flakes (if you want some heat)

That’s it. Keep it real.

How to Pick the Right Cut

You want one with a nice fat cap on top. That’s the thick white layer of fat sitting on top of the meat. Don’t trim it. That’s flavor insurance. Bone-in gives you more flavor, boneless is easier to cut. Your call.

If you’re shopping, ask the butcher for a “standing rib roast” or “prime rib.” Don’t let the word “prime” scare you—just means it’s from a good section. Doesn’t have to be USDA Prime, but if it is, nice.

Prepping the Meat (This Part’s Important)

Let it sit out at room temp for at least an hour, even two if you’ve got the time. Why? Cold meat cooks unevenly. You don’t want dry edges and a raw center. Let it chill on the counter while you mix the crust.

Mix the Crust

Throw everything from the garlic-herb crust list into a bowl. Stir until it forms a chunky paste. If it looks like chunky pesto, you’re on the right track.

Now take a moment and smell that garlic and rosemary. That’s the vibe you’re going for.

Season the Meat

Start with salt and pepper. Don’t hold back. Every inch of the roast should be covered. Then slather on the garlic-herb paste. Rub it in like you mean it—get it into every corner and edge.

Flip the roast and do the other side. Then place it fat side up in a roasting pan with a rack. If you don’t have a rack, roll up some foil and set the roast on top of that. Just don’t let it sit flat in its own juices.

Time to Roast

Step 1: The Sear (Low and Slow Style)

Forget blasting it at 500°F. That dries it out. We’re doing reverse-sear style.

Preheat the oven to 250°F. Yep, low and slow.

Place the roast in the oven and roast until it hits:

• 120°F for rare

• 130°F for medium-rare

• 135°F if you like it medium

This 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 doneness is like guessing someone’s age. Never ends well. Get a digital thermometer and leave it in while it cooks.

Let it Rest

Pull it out when it hits your target temp and leave it alone for at least 30 minutes. Tent it with foil if you must, but don’t cut into it. Juices need to chill and settle or you’ll lose flavor to the cutting board.

While it rests…

Crank Up the Heat: The Sear

Now you hit it with high heat for the crust.

Set your oven to 500°F (or use the broiler if your oven is fussy). Pop the roast back in for 10-15 minutes until the outside gets that golden brown crust.

Keep an eye on it. Don’t walk away—garlic burns fast.

Pull it out, rest again for 10 minutes, and now—finally—you slice.

Carving Tips

Use a sharp knife. Don’t saw at it like you’re building a deck.

Slice against the grain, about ½-inch thick. If it’s bone-in, cut the bones away first, then slice.

What to Serve With Garlic-Herb Crusted Prime Rib (Still Keto)

1. Cauliflower Mash

Throw boiled cauliflower, butter, garlic, and cream into a blender. Boom—fake mashed potatoes that don’t spike your blood sugar.

2. Roasted Brussels Sprouts

Cut ‘em in half, toss in olive oil and salt, roast till crispy.

3. Keto Gravy

Take the drippings from the roast pan. Add butter and a bit of xanthan gum to thicken. Stir like crazy. Done.

Leftovers? Oh yes.

Fridge: Lasts about 4 days.

Freezer: Slice it, wrap in foil, then bag it. Lasts a couple months.

Ideas:

• Prime rib omelet

• Beef and eggs breakfast bowl

• Lettuce wrap sandwiches

• Slice cold and eat standing at the fridge (don’t lie, we’ve all done it)

Important Cooking Notes

I made this for Christmas one year. My dad, who thinks ketchup belongs on steak (a crime), couldn’t stop eating it. My keto aunt almost cried because it was the first holiday meal she didn’t have to “pick around.”

Another time I overcooked it by 10 degrees because I got distracted arguing over which Die Hard movie was better (it’s the first one, obviously). Still good, but the garlic crust helps hide the fact if you mess up a little.

Conclusion

• Don’t rush the resting. It matters.

• Use fresh herbs if you can. Dried works in a pinch but isn’t the same.

• Smell your garlic. If it smells sour, toss it.

• Don’t skip the meat thermometer.

• Skip the Yorkshire puddings. Sorry, not keto.

This isn’t just a meal. It’s the kind of thing that makes people lean back in their chair, sigh, and say “wow.” Not bad for a cut of meat and a handful of herbs.

And if someone asks for the recipe, don’t gatekeep. Share it. That’s what food’s for.

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