This garlic-herb crusted prime rib is juicy, full of flavor, and perfect for anyone following a keto diet. Made with simple ingredients like garlic, rosemary, and olive oil, it delivers a crispy crust and tender beef without sugar or carbs. A great recipe for holidays, Sunday dinner, or when you want to impress with zero stress.
1 (5 to 6 lb) prime rib roast (bone-in or boneless)
2 tbsp salt
1 tbsp black pepper
8 garlic cloves, minced
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped
1/2 cup olive oil (or melted beef tallow)
2 tsp onion powder
Optional: pinch of red pepper flakes
Let the prime rib sit at room temperature for 1 to 2 hours.
Preheat oven to 250°F.
In a small bowl, mix garlic, rosemary, thyme, olive oil, onion powder, and red pepper flakes until it forms a paste.
Season the roast all over with salt and pepper. Then rub the garlic-herb paste over the entire roast.
Place roast fat-side up on a rack in a roasting pan.
Roast until internal temperature hits 120°F (rare) to 135°F (medium), about 2.5 to 3.5 hours.
Remove from oven and rest for 30 minutes.
Increase oven to 500°F. Return roast to oven for 10-15 minutes to brown the crust.
Let rest again for 10 minutes before slicing and serving.
Use a meat thermometer for best results.
Don’t skip the resting time—this keeps the meat juicy.
Leftovers are great in omelets or lettuce wraps.
Fresh herbs are best, but dried can be used in a pinch (use 1/3 of the amount).