Keto Horseradish Cream Ribeye Roast – Comfort food minus the carbs.

There’s something about a ribeye roast that just makes people pause mid-sentence. It’s bold. It’s rich. And when it’s cooked right, you don’t forget it. This recipe is for the folks who want big flavor but don’t want to mess around with sugars, starches, or the kind of ingredients that make you feel heavy and slow afterward.

This is the roast I make when I want dinner to feel like a small celebration, but without the usual bloat and regret. And if you’ve never mixed horseradish and cream, you’re in for a real “where has this been all my life” moment. Let’s get into it.

What You’ll Need For Keto Ribeye Roast Recipe

For the Ribeye Roast:

• 1 bone-in ribeye roast (about 4–5 lbs, get the bone in if you can—it adds flavor)
• 2 tbsp kosher salt
• 1 tbsp black pepper (fresh cracked, don’t skip this)
• 2 tbsp olive oil
• 4 cloves garlic, smashed
• A few sprigs of rosemary and thyme (optional, but it adds a nice earthiness)
• A meat thermometer (not optional—don’t eyeball this, trust me)

For the Horseradish Cream:

• 1 cup sour cream (full fat, no shortcuts)
• 2–3 tbsp prepared horseradish (the kind in the fridge section, not the dry shelf stuff)
• 1 tsp Dijon mustard
• Salt and pepper to taste
• A squeeze of lemon (optional, but brightens it up)

Step-by-Step Instructions For Making Keto Horseradish Cream Ribeye Roast

(You can print this or keep it propped open next to the cutting board. I’ll keep it simple.)

1) Let the meat rest. Seriously.

Pull the ribeye roast out of the fridge and leave it on the counter for about 45–60 minutes before you do anything. You want it closer to room temperature so it cooks evenly. Cold meat into hot oven = cooked outside, raw inside. Nobody wants that.

During this time, go ahead and mix your horseradish cream. Just toss all the cream ingredients into a bowl, stir it up, taste it, and adjust. Like more heat? Add another spoon of horseradish. It’ll sit in the fridge until serving time, and trust me—it gets better as it waits.

2) Preheat your oven. Get it hot.

Crank your oven to 500°F (260°C). You won’t cook it at this temp the whole time, but this blast of heat gives you that nice crust without needing to sear on the stovetop.

3) Season like you mean it.

Take your roast and pat it dry with some paper towels. Then rub it all over with the olive oil, salt, pepper, and garlic. You want every surface to get attention. If you’re using herbs, tuck the rosemary and thyme under the roast or on top—it’ll make your kitchen smell amazing.

4) Into the oven. Don’t open the door.

Put the roast in a roasting pan or cast iron skillet, bone side down. Roast it at 500°F for 15 minutes. This is your crust-making phase. After 15 minutes, drop the heat to 325°F (165°C) and keep roasting until the internal temperature hits your goal:

• 120°F for rare
• 130°F for medium-rare (my personal favorite)
• 140°F for medium

Use a meat thermometer in the thickest part—not touching bone—for the most accurate read. Depending on your oven and roast size, this could take 60–90 minutes. Don’t guess. Use the thermometer.

5) Rest, rest, rest.

Once your roast hits the temp you want, pull it out and loosely tent it with foil. Let it rest for at least 20–30 minutes. The juices need time to settle, or you’ll slice into a puddle. This step isn’t optional unless you like dry meat and sad feelings.

6) Slice and serve with that cream.

Carve your roast against the grain (just means the opposite direction the muscle fibers run), serve it up, and spoon that horseradish cream over the top or on the side. It’s cool and sharp and wakes up every bite.

How to Not Mess It Up

• Don’t skip the meat thermometer. The roast doesn’t forgive guesswork.
• Don’t go cheap on the horseradish. The fridge-section stuff is cold-packed and stronger.
• Make sure you rest the meat. Not for looks—for taste and texture.
• Keep it keto. Everything here is low-carb, high-fat and protein-rich. You don’t need potatoes. Pair it with roasted asparagus, cauliflower mash, or even a handful of greens tossed in olive oil and lemon.

Ribeye Roast Leftovers (if there are any…)

Here’s what I do if I’ve got leftover roast:

• Cold roast beef slices with mustard on a lettuce wrap
• Quick steak and eggs the next morning
• Toss it into a skillet with zucchini noodles for a fast dinner

Conclusion

This ribeye roast with horseradish cream has become a bit of a weekend tradition in my house. It’s not fussy, it fills the room with the kind of smell that makes people wander in from outside asking what’s cooking, and it fits right into the kind of eating that makes your body feel good, not weighed down.

If you’re new to keto or just tired of cooking meat that tastes like nothing, this is one to bookmark. You don’t need a culinary degree. Just some salt, a solid roast, and the guts to let your meat rest.

If you’ve made this before and want to put a twist on it, try adding a bit of grated fresh horseradish to the cream or even a spoon of Worcestershire to the rub. But honestly? Keep it simple the first time. Let the meat and cream do the heavy lifting.

Print