AN ENTRÉE RECIPE THAT’S HARD TO BEAT
Our Keto Beef Ribeye Roast Recipe is the perfect entrée to grace your Christmas or holiday table this year! It’s a tender and juicy cut of meat, wrapped in a crust of minced garlic, salt, pepper, and oregano. It takes only 10 minutes to prepare, and cook time will vary depending on the size of the roast. Our 4-pounder took about 75 minutes, giving us a medium-rare roast. Only 1 net carb per 8 ounce serving – a delicious, low carb or keto entrée!
HOW TO SELECT A BONELESS RIBEYE ROAST
When purchasing a ribeye roast, look for a well-marbled, boneless cut of beef. Last year, we trusted our local chain grocery store when the labeling said “boneless” only to realize that included 2 inches of bone at the bottom, so take your time choosing the roast. If you’re familiar with a standing rib roast, a ribeye roast is the same cut of meat, but without the bones, and should be wrapped in a nice layer of fat. Boneless ribeye is much easier to slice and takes less time in the oven.
Boneless Beef Ribeye Roast
Freshly Ground Black Pepper
Preheat: Turn oven to 450 degrees F.
Combine: Minced garlic, pepper, salt, and oregano.
Brush and Cover: Brush melted butter over roast and cover roast with garlic and spices.
Roast: Place the roast on a wire rack on top of a shallow roasting pan, fat side up, and bake at 450 F for 15 minutes. Reduce heat to 325 F and bake until a thermometer reaches 125 F for medium-rare, 135 F for medium, 140 F for medium-well. Remove from oven, cover, and rest 15 minutes.
TIPS FOR ROASTING THE PERFECT RIBEYE ROAST
The number one rule of thumb in roasting meat is timing. It’s quite easy to over-cook, especially without a great meat thermometer. We finally replaced our old meat thermometer with a wireless digital one. Pre-set the temperature you want, and an alarm beeps when the meat reaches your target. It’s amazing! No more opening the oven door and hassling with a stick-in thermometer. Don’t rely on any helpful hints you find on-line regarding oven roasting time, as they vary widely, and the only reliable method is to cook to desired temperature.
Take the roast out of the oven when it reaches 10 degrees lower than your intended final roast temperature, because the meat will continue to cook after it’s removed. For medium-rare, remove from the oven when the temperature reaches 125 degrees F. Leaving the thermometer in the meat, place on cutting board and loosely cover with foil for 15-20 minutes, until the finish temperature reaches 135 degrees F. For medium, remove from oven when it reaches 135 degrees, and for medium-well, 140 degrees. Don’t forget the resting stage, which helps the juices to stay inside the meat when cutting. The end slices will always cook a little faster than the middle, which provides you with differing degrees of doneness to please everyone. Slice with a large, heavy knife and serve with Beef and Wine Au Jus.
CAN I SUBSTITUTE OTHER DRIED OR FRESH HERBS FOR THE OREGANO?
You can substitute other herbs, like thyme, rosemary, or your favorite dried spice in its place.
WHAT SIDE DISHES PAIR WELL WITH A RIBEYE ROAST?
HOW TO STORE LEFTOVERS
Wrap tightly with plastic wrap, followed by foil. Store in refrigerator for up to 4 days. Freeze for up to 3 months.
Best Keto Beef Ribeye Roast Recipe
- Roasting Pan
- 4 lb ribeye roast boneless
- 4 tbsp butter unsalted, melted
- 2 tbsp minced garlic about 6 large cloves
- 2 tbsp black pepper freshly ground
- 2 tbsp coarse salt
- 1 tsp oregano dried
- Preheat oven to 450° F. In a small bowl combine minced garlic, pepper, salt, and oregano.
- Brush melted butter over roast. Cover roast with garlic and spices.
- Place on rack in shallow roasting pan and bake for 15 minutes. Reduce heat to 325° F and bake until thermometer reaches 125°F for medium-rare. Remove from oven. Loosely tent with foil and allow to rest 15 minutes.
- For a medium roast, remove from oven when temperature reaches 135°F. For medium-well, remove when temperature reaches 140°