Keto Rosemary & Garlic Sous Vide Rib Roast Recipe
Tender, juicy keto rib roast cooked sous vide with rosemary, garlic, and butter. Easy step by step recipe for perfect beef that is low in carbs and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Category: Main Course, Dinner
- Method: Sous Vide + Pan Sear
- Cuisine: American, Keto, Low-Carb
Ingredients
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1 rib roast, about 4–5 pounds (bone-in or boneless)
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5–6 garlic cloves, minced
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3–4 sprigs fresh rosemary
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1 stick unsalted butter, softened
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2 tablespoons avocado oil (or olive oil)
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2 teaspoons kosher salt
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1 teaspoon cracked black pepper
Optional: pinch of smoked paprika or chili flakes
Instructions
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Pat rib roast dry with paper towels. Rub with salt and pepper. Spread softened butter all over, press garlic into the butter, and tuck rosemary around the meat.
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Place roast into a vacuum-seal bag or heavy-duty zip bag. Seal.
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Heat sous vide water bath to 133°F for medium-rare (138°F for medium). Lower roast into water. Cook 6–10 hours.
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Remove roast, pat dry again. Heat cast iron skillet with avocado oil until smoking.
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Sear roast on all sides for 45–60 seconds until golden. Add extra butter and garlic if desired.
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Rest for 5 minutes, then slice against the grain and serve.
Notes
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Always dry the roast well before searing to get a good crust.
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Don’t cut into the roast too quickly; resting keeps juices inside.
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Leftovers taste best reheated gently in a skillet with butter.
Nutrition
- Serving Size: 1 serving
- Calories: 480 Sugar: 0g Sodium: 580mg Fat: 39g Saturated Fat: 18g Unsaturated Fat: 19g Trans Fat: 0g Carbohydrates: 1g Fiber: 0g Protein: 33g Cholesterol: 130mg