It seems as though we’re running toward another Christmas feast at breakneck speed. As we had our annual turkey on Thanksgiving, I’m planning to serve a beef rib roast for Christmas this year. This is my favorite method for cooking rib roasts so I am re-posting this recipe in case some of you also plan on cooking one during the holidays. Folks, it just doesn’t get any easier or tastier! This method has never, EVER failed me. This recipe is suitable for all phases of Atkins, Ketogenic diets (and Primal-Paleo if you use coconut aminos in lieu of soy sauce).
My roasts are usually bone-in as I think they cook more evenly with the bones in them. But I do remove them after cooking to make slicing the meat easier. I usually serve my rib roast with horseradish sauce and typically, French-style green beans or broccoli and a tasty cauliflower mash along with a tasty Grand Marnier fruit salad on the side. Mmm, Mmm, Mmm!
We like our beef medium rare and you can see in the photos (cooked on different occasions), it cooks perfectly & effortlessly with this method. My roasts average 3.5 pounds after removing the bones, so I shoot for a 4.5 pound bone-in roast at the market. I usually get 8 nice 8-oz. servings (3/8″ thick slices) from this size roast.
4½ lb. bone-in beef rib roast (3½ lb. if boneless)
1 T. coconut aminos, tamari or low-sodium soy sauce
½ clove garlic (or 1/4 tsp. garlic powder)
¼-1/3 tsp. coarse cracked black pepper (I will use more to coat meat well)
DIRECTIONS: Preheat the oven to 325º. Place the roast in your roasting pan. If using fresh garlic, the first step is to cut your clove in half and rub the cut surface all over the surfaces of the meat (all sides, including the bony side). If not using fresh garlic, step 1 is to drizzle the coconut aminos or soy sauce over the meat surfaces and rub it in with your fingers. Step 2 is to sprinkle the garlic powder on the meat surfaces. Last, sprinkle the black pepper all over the meat surfaces. Finall place roast bone side down in the pan once done coating with seasonings. Roast at 325º for 15 minutes per pound.
Check center of the roast with a meat thermometer (be sure the thermometer tip isn’t touching bone). The meat is rare at an internal temperature of 115º; medium rare at 120º; well done at 125º and probably overcooked and thoroughly “dead” (dry and tough) at 130º or higher. I personally think it is a crime to eat such a wonderful cut of meat well done, but to each his own preference. Since we like our rib roast medium rare, I always take it out of the oven when it reads (115º rare) as it will continue to cook as you let it sit on the counter for 5-10 minutes before carving. You don’t want to bypass the sitting period or the minute you start slicing your roast, all the wonderful juices will ooze out making it tougher and dryer when served. Carve off the bones and set aside. Then carve up 8 nice 3/8″ slices and serve at once.
I like to deglaze the roasting pan with a dab of water over low heat while the meat is “resting” awaiting slicing. Just stir to loosen up all the flavorful brown bits to make your “au jus” gravy. Add a dash of salt and pepper to the jus if needed. Serve your roast with horseradish sauce if desired. My recipe for that sauce is here: Horseradish Sauce
NUTRITIONAL INFO: Makes eight 8-oz.servings (plus the meaty bones leftover). Each 8-oz. slice contains:
846 cals, 69 g fat (less if you trim all visible off), 0.7 g carbs, 0.2 g fiber, 0.5 g NET CARBS, 52 g protein, 209 mg sodium