A keto rib roast dinner is the ultimate centrepiece for a special occasion or a luxurious Sunday meal. This recipe delivers a perfectly roasted, juicy rib roast with a golden crust, infused with garlic and fresh herbs for maximum flavour. Served alongside buttery roasted low-carb vegetables, it’s a feast that feels indulgent yet fits perfectly into your keto lifestyle.
Rib roast is naturally rich in protein and healthy fats, making it ideal for keto. The garlic herb butter not only bastes the meat as it cooks, but also adds a fragrant, savoury depth that elevates every bite. Roasting the beef on a bed of low-carb vegetables like courgette and cauliflower means you get a complete meal with minimal fuss and washing up.
Simply season the beef, slather with the herb butter, and roast until beautifully browned and tender. Let it rest, then slice and serve with the buttery roasted veg. This method ensures a succulent, flavour-packed roast every time, with minimal carbs and maximum satisfaction.
At a glance
- Time: 120 minutes
- Difficulty: Medium
- Servings: 6
- Cost: Expensive
Macros (per serving)
- Protein: 38 g
- Fat: 38 g
- Carbs: 4 g
- Energy: 520 kcal
Ingredients
- 1.5 kg Bone-in rib roast (Allow to come to room temperature)
- 80 g Unsalted butter (Softened)
- 2 tbsp Fresh rosemary (Finely chopped)
- 1 tbsp Fresh thyme (Finely chopped)
- 4 Garlic cloves (Minced)
- 2 tsp Sea salt
- 1 tsp Black pepper (Freshly ground)
- 2 medium Courgette (Cut into thick rounds)
- 300 g Cauliflower florets
- 2 tbsp Olive oil
Equipment Needed
- Large roasting tin
- Wire rack
- Sharp knife
- Chopping board
- Mixing bowl
- Meat thermometer
- Aluminium foil
Steps
- Preheat the oven to 220°C (fan 200°C). Pat the rib roast dry with kitchen paper and let it come to room temperature for 30 minutes.
- In a bowl, mix the softened butter, rosemary, thyme, minced garlic, 1 tsp salt, and black pepper until well combined.
- Rub the herb butter all over the rib roast, pressing it into the meat and fat. Season with the remaining salt.
- Arrange the courgette rounds and cauliflower florets in the roasting tin. Drizzle with olive oil and toss to coat. Place a wire rack over the vegetables.
- Set the rib roast on the rack, fat side up. Roast in the oven for 20 minutes to develop a golden crust.
- Reduce the oven temperature to 160°C (fan 140°C) and continue roasting for 60–75 minutes, or until a thermometer inserted into the thickest part reads 54°C for medium-rare.
- Remove the roast from the oven, tent loosely with foil, and rest for 20 minutes. The temperature will rise as it rests.
- While the meat rests, toss the vegetables in the pan juices and return to the oven for 10–15 minutes until golden and tender.
- Carve the rib roast into thick slices and serve with the roasted vegetables, spooning over any herb butter from the pan.
Allergens & Swaps
Allergens:
Recipe contains: dairy, none
Potential swaps:
- Butter → Ghee or dairy-free butter alternative — For a dairy-free version
- Cauliflower → Broccoli florets — If cauliflower is unavailable
Serving Ideas
- With horseradish cream – adds a spicy, tangy contrast.
- Alongside a crisp green salad – for freshness and crunch.
- With a glass of dry red wine – complements the rich beef.
Additional Info
Chefs Tips
- Let the rib roast come fully to room temperature before roasting for even cooking.
- Resting the meat is crucial for juicy, tender slices.
- Use a sharp carving knife for clean, even slices.
Variations
- Add a sprinkle of grated parmesan to the vegetables before roasting for extra flavour.
- Swap fresh herbs for dried if fresh are unavailable, using half the amount.
Troubleshooting
- If the roast is browning too quickly, cover loosely with foil.
- If the vegetables aren’t browning, increase oven temperature for the last 10 minutes.
Storage & Reheating
Store leftover rib roast and vegetables in an airtight container in the fridge.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a low oven (140°C) covered with foil until warmed through.
Ingredient Spotlight
Rib roast: A prime cut of beef, rib roast is marbled for tenderness and rich flavour, perfect for roasting.
Fresh herbs: Rosemary and thyme infuse the butter and beef with aromatic, savoury notes.
Cauliflower: A low-carb vegetable that roasts beautifully, adding texture and soaking up pan juices.
FAQs
Can I use boneless rib roast for this recipe?
Yes, boneless rib roast works well. Adjust cooking time as it may cook slightly faster than bone-in.
How do I know when the rib roast is done?
Use a meat thermometer. For medium-rare, remove at 54°C; it will rise to about 57°C as it rests.
Can I prepare the herb butter in advance?
Absolutely. You can make the herb butter up to 3 days ahead and refrigerate until needed.
What other vegetables can I use?
Try broccoli, asparagus, or green beans for other keto-friendly options.
How should I store leftovers?
Store sliced roast and vegetables in an airtight container in the fridge for up to 3 days.
Keto Rib Roast Dinner with Garlic Herb Butter and Roasted Veg
Ingredients
- 1.5 kg Bone-in rib roast (Allow to come to room temperature)
- 80 g Unsalted butter (Softened)
- 2 tbsp Fresh rosemary (Finely chopped)
- 1 tbsp Fresh thyme (Finely chopped)
- 4 Garlic cloves (Minced)
- 2 tsp Sea salt
- 1 tsp Black pepper (Freshly ground)
- 2 medium Courgette (Cut into thick rounds)
- 300 g Cauliflower florets
- 2 tbsp Olive oil
Instructions
- Preheat the oven to 220°C (fan 200°C). Pat the rib roast dry with kitchen paper and let it come to room temperature for 30 minutes.
- In a bowl, mix the softened butter, rosemary, thyme, minced garlic, 1 tsp salt, and black pepper until well combined.
- Rub the herb butter all over the rib roast, pressing it into the meat and fat. Season with the remaining salt.
- Arrange the courgette rounds and cauliflower florets in the roasting tin. Drizzle with olive oil and toss to coat. Place a wire rack over the vegetables.
- Set the rib roast on the rack, fat side up. Roast in the oven for 20 minutes to develop a golden crust.
- Reduce the oven temperature to 160°C (fan 140°C) and continue roasting for 60–75 minutes, or until a thermometer inserted into the thickest part reads 54°C for medium-rare.
- Remove the roast from the oven, tent loosely with foil, and rest for 20 minutes. The temperature will rise as it rests.
- While the meat rests, toss the vegetables in the pan juices and return to the oven for 10–15 minutes until golden and tender.
- Carve the rib roast into thick slices and serve with the roasted vegetables, spooning over any herb butter from the pan.
Allergens & Swaps
Allergens: dairy, none
- Butter → Ghee or dairy-free butter alternative — For a dairy-free version
- Cauliflower → Broccoli florets — If cauliflower is unavailable
Nutrition (per serving)
- Protein: 38 g
- Fat: 38 g
- Carbs: 4 g
- Energy: 520 kcal
