Prime Rib

Prime Rib 6

For someone who has been Living a Low Carb Lifestyle for over six years you would think I would be a master at roasting, but for some reason roasting has always scared me.  I have only been exploring the world of roasting in the past couple years. I think what scares me about roasting is the control of the outcome is all on the oven. With casseroles, grilling, and sautéing you have a lot more control on the outcome of your meal. It wasn’t until I purchased a digital thermometer that I felt capable in trusting my oven. Simply insert the digital thermometer into your roast, set the temperature, and it will alarm when your roast is done. Well last night I decide to test my oven’s fate by making a classic Prime Rib roast. I chose to be safe and sear my rib roast before roasting in the oven to lock in the juices. This method helps to ensure that you end up with a nice juicy piece of meat, but it wont leave you with much drippings to make au jus dipping sauce, so you may want to grab a packet to make some extra dipping sauce. Simply follow these steps to make the perfect prime rib roast for your next dinner party.


  • 4.5 lb Standing Rib Roast
  • 2 tablespoons Ground Horseradish
  • 1 tablespoon Chopped Garlic
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Freshly Ground Pepper
  • 2 tablespoons Olive Oil
  1. Pre-heat oven to 375°f
  2. In a bowl mix all ingredients. Prime Rib 1
  3. Rub all over the rib roast. Prime Rib 2
  4. In a large saute pan sear all sides of the rib roast on high heat. Prime Rib 3
  5. Transfer the rib roast to a roasting pan with a rack.
  6. Insert a digital thermometer, set at 120°f, into the center of the roast.
  7. Place in the oven and roast until the thermometer alarms at 120°f.
  8. Remove the roast and let rest for five minutes tented with aluminum foil.
  9. Carve and serve with au jus sauce and vegetables. Enjoy! Prime Rib 6
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