Can I make a Parmesan-crusted ribeye roast ahead of time?

Yes. You can season and coat the roast with the Parmesan crust up to 24 hours ahead. Keep it covered in the fridge and bring it to room temperature for about an hour before roasting.

How do I keep the Parmesan crust from burning?

Start the roast at high heat for a short time, then lower the temperature. This gives a golden crust without over-browning. Using freshly grated Parmesan instead of pre-grated also helps prevent burning.

What’s the best way to reheat leftover ribeye roast without drying it out?

Wrap slices in foil and warm in the oven at 250°F (120°C) until heated through. Avoid microwaving, as it can make the beef tough.

Keto Parmesan-Crusted Ribeye Roast Recipe

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A juicy ribeye roast covered in a golden Parmesan crust. Low-carb, full of flavor, and easy to make with simple ingredients. Perfect for a keto dinner or special meal.

Author: Jane Summerfield
Prep Time: 15 minutes (+ 1 hour resting time before cooking)
Cook Time: 1 hour 45 minutes (varies by size and doneness)
Total Time: About 2 hours 45 minutes
Yield: 8 servings 1x
Category: Main Course, Dinner
Method: Roasting
Cuisine: American, Keto, Low-Carb

Ingredients

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1 whole ribeye roast (4–5 pounds)
2 cups grated Parmesan cheese
1/2 cup almond flour
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1 teaspoon smoked paprika (optional)
1/4 cup unsalted butter, softened

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Instructions

Take the roast out of the fridge and let it sit for 1 hour. Pat dry with paper towels.
Preheat oven to 450°F (230°C). Line a roasting pan with foil and place a rack inside.
Mix Parmesan, almond flour, rosemary, thyme, paprika, salt, pepper, and garlic in a bowl. Add olive oil and stir until crumbly.
Rub butter all over the roast. Press Parmesan mix onto all sides of the roast.
Roast at 450°F for 15 minutes. Lower heat to 325°F (160°C) and cook until internal temp is 120°F for rare, 130°F for medium rare, or 140°F for medium.
Let rest for 20–30 minutes before slicing. Serve warm.

Notes

Always use a meat thermometer for the best results.
Bone-in ribeye works but may need a little more cooking time.
Store leftovers in the fridge for up to 3–4 days or freeze for 3 months.

Nutrition

Serving Size: 1 serving (~6 oz cooked beef with crust)
Calories: 520 Sugar: 0g Sodium: 780mg Fat: 41g Saturated Fat: 18g Unsaturated Fat: 21g Trans Fat: 1g Carbohydrates: 2g Fiber: 1g Protein: 38g Cholesterol: 135mg

Find it online: https://www.wellnesswarrior.org/keto-parmesan-crusted-ribeye-roast/