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Keto Horseradish Cream Ribeye Roast Recipe

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Tender ribeye roast with a bold horseradish cream sauce. This keto-friendly dinner is packed with flavor, low in carbs, and easy enough for anyone to cook.

Ingredients

For the Ribeye Roast:

  • 1 bone-in ribeye roast (4–5 lbs)

  • 2 tbsp kosher salt

  • 1 tbsp black pepper

  • 2 tbsp olive oil

  • 4 garlic cloves, smashed

  • Fresh rosemary and thyme (optional)

For the Horseradish Cream:

  • 1 cup full-fat sour cream

  • 2–3 tbsp prepared horseradish

  • 1 tsp Dijon mustard

  • Salt and pepper to taste

  • 1 tsp lemon juice (optional)

Instructions

  1. Take roast out of the fridge and let sit at room temp for 1 hour.

  2. Preheat oven to 500°F (260°C).

  3. Pat roast dry, rub all sides with olive oil, salt, pepper, garlic. Add herbs if using.

  4. Place roast in a pan, bone side down. Roast at 500°F for 15 minutes.

  5. Lower heat to 325°F (165°C). Roast until internal temp is 130°F for medium-rare (about 60–90 mins).

  6. While it cooks, mix all cream sauce ingredients in a bowl. Chill in fridge.

  7. Remove roast from oven, cover loosely with foil, and rest for 25 minutes.

  8. Slice against the grain. Serve with chilled horseradish cream.

Notes

Use a meat thermometer for best results. Adjust horseradish in sauce to your heat level. Let the meat rest before slicing so it stays juicy.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-horseradish-cream-ribeye-roast/