The Best Standing Rib Roast – Ever! Keto Magic (We Cain’t Make This Stuff Up | No Fail)

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The Best Standing Rib Roast – Ever! Keto Magic (We Cain’t Make This Stuff Up | No Fail)

55 minutes
Calories 110kcal


  • 2 pounds beef ribs (large end,, thick cut, 1 bone roast)
  • 4 cloves garlic (large end,, thick cut, 1 bone roast)
  • 1/3 cup flat leaf parsley (large end,, thick cut, 1 bone roast)
  • 2 teaspoons kosher salt
  • 1 tablespoon cracked black pepper
  • 1 tablespoon worchestershire
  • 1 tablespoon olive oil
  • 1 cup red onion (large end,, thick cut, 1 bone roast)
  • 1/2 cup celery (large end,, thick cut, 1 bone roast)
  • 1/2 cup carrots (large end,, thick cut, 1 bone roast)
  • 8 cloves garlic (large end,, thick cut, 1 bone roast)
  • 1/4 cup dry vermouth
  • 1/4 cup bone broth (large end,, thick cut, 1 bone roast)
  • 2 tablespoons butter
  • kosher salt
  • cracked black pepper


  • For Standing or Prime Rib Up to 2 days ahead, wash, dry, trim, and season rib roast.
  • Many people tie the roast, but we don't generally tie a bone in roast with intact ribs and fat layers.
  • Finely mince or press 2-3 cloves of garlic and massage into muscles of meat and along the outer edges of fat as well as the underside of the rib roast.
  • Rub kosher salt onto meat.
  • This will feel like you are adding a lot of salt, but you have a big cut of meat.
  • Coarsely chop herbs and combine with any spices and black pepper.
  • Crust meat with herb and pepper mixture.
  • Don't forget the edges and underside too! Drizzle meat with Worcestershire sauce and olive oil on all sides.
  • Place meat bone side down, fat side up on a large platter that will fit into your refrigerate.
  • Seal well with multiple layers of plastic wrap.
  • Refrigerate a minimum of 4 hours and up to 48 hours.
  • When ready to cook, remove meat from fridge and unwrap.
  • Heat heavy roasting pan on the stove top over medium high heat until pan is very hot.
  • Be sure to have your fan on because there will be smoke! Add olive oil or bacon grease to pan and coat bottom of hot pan.
  • Immediately add the rib roast, flat side down.
  • Let it brown for about 3 minutes per side without moving it in the pan.
  • When time is up, flip the rib roast to the second side.
  • Begin timing again for 3 minutes.
  • When time is up, flip the roast to sit on its fat edge.
  • Hold the roast in place with long tongs.
  • Allow it to cook on fat edge for another 3 minutes.
  • When that final 3 minutes (9 minutes total) has finished, remove pan from heat.
  • Remove meat from pan and add mirapoix and cloves of garlic into bottom of pan.
  • Use a large, heavy skillet to brown and roast a small 2 pound standing rib roast.
  • If you are making a larger roast, follow the same technique but use a heavy gauge roasting pan to brown and roast the standing rib.
  • Place roast fat side up, rib side down on top of mounded veggies.
  • Insert thermometer into the thickest portion of the roast.
  • Place roast into 325° oven and roast to an internal temperature of 125°.
  • Remove roast from oven and place on a cool platter or on a cutting board.
  • Rest meat for 10-15 minutes.
  • Do not cut or pierce meat at this time.
  • Make au jus sauce while meat is resting.
  • For Au Jus To make au jus, take roasting pan and place over high heat on the stove top.
  • Pour in 1/4 to 1/2 cup dry vermouth or dry red wine.
  • Scrape bottom of pan with spatula to deglaze pan.
  • Cook pan while stirring with spatula for about 3-4 minutes in order to cook alcohol slightly.
  • Add 1/4 cup beef broth (homemade preferred).
  • Continue to cook.
  • Taste to adjust flavors.
  • Is it too concentrated and salty? Add 1/4 cup of water and re-taste.
  • If necessary, add more broth or water in order to bring the taste to your preference.
  • Remove and reserve cloves of garlic in their peels.
  • Strain sauce through a mesh strainer.
  • Push veggies against the bottom of the strainer to extract as much fluid as possible into the sauce.
  • The bottom of the roasting pan should be clean as a whistle at this point! Discard veggies and retain jus.
  • Evaluate the jus.
  • Does it have too much fat layered on the top of the juices? If so, spoon off the top layers of fat.
  • But save this! It's liquid gold and delicious as a fat to sauté veggies and for use in making popovers and Yorkshire Puddings.
  • Pour jus back into a sauté pan.
  • Bring to a heavy simmer and once simmering, turn off heat.
  • Drop 2 tablespoons of ice cold butter into sauce in small slices.
  • Shake pan to incorporate butter.
  • The butter will actually thicken and make the sauce have more body.
  • Place au jus into a gravy boat or into individual au jus bowls.
  • To Slice To slice standing rib, hold rib up so the largest part of the rib sits on the cutting board.
  • With the flat edge of the knife positioned to be as close to the rib as possible make a long, slicing cut down the rib, and following as closely to the bone as possible.
  • Imagine following the bone with the flat surface of the knife as closely to it as you can.
  • You will be left with a very clean bone and an intact piece of meat.
  • One bone is removed, slice roast into 1/4 to 1/2 inch slices and serve with au jus and roasted garlic.
  • Allow each person to squeeze the garlic out of their pods and onto the plates as a condiment for the prime rib.


Calories: 110kcal

Originally posted 2019-02-20 18:35:46.

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