Rib Roast with Garlic Herb Butter
This Rib Roast with Garlic Herb Butter recipe makes a perfectly cooked and most amazingly flavored roast possible. Combined with the Red Wine Sauce you will have a dish that your family will request for every special occasion!
Equipment
Ingredients
- 1 cup butter room temp
- 6 cloves garlic chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 2 tablespoons fresh Italian parsley chopped
- 2 teaspoons pink salt
- 1 teaspoon black pepper
- 1 5-pound bone in beef rib roast
- 1 onion quartered
- 1 head garlic cut in half
- 4 stalks celery
- 6 sprigs thyme
- 4 sprigs rosemary
- 2 (10-ounce) cans beef consume
- 1 cup dry red wine
- 2 tablespoons cornstarch * See notes for Keto substitute
- 2 tablespoons cold water
Instructions
- Take the roast out of the refrigerator and place it on a cutting board for an hour to allow it to come to room temperature.
- Preheat the oven to 450 degrees F.
- In a small mixing bowl, combine the butter, garlic, thyme, rosemary, parsley, salt, and pepper.
- Place the quartered onion, halved garlic head, and celery stalks in the bottom of a roasting pan. Scatter the herbs around them.
- Pat the roast dry and, using your hands, or a rubber spatula, spread half of the herbed butter on the bottom of the roast (where the bones are). Turn the roast over and place it in the roasting pan using the vegetables as a rack. Spread the remaining butter on the top of the roast (the fat side).
- Start the roast perfect app.
- Place the roast in the oven for the 15 minutes sear. When the app timer goes off, drop the temperature to 325. Baste the roast with the butter drippings in the pan. Continue to baste every 30 mins.
- When the roast perfect app timer goes off check the internal temperature of the roast. It should be between 115 to 120 degrees F, remove the roast from the oven. * See notes
- Remove the bones from the roast and place it on a cutting board, tent with foil.
- Strain the dripping from the roasting pan into a saucepan and discard the vegetables and herbs. Add the beef consume and red wine and bring to a boil. Continue to boil until the liquid reduces to about 2 cups.
- Combine the cornstarch and cold water in a small bowl and whisk into the red wine sauce. Continue to cook until the sauce begins to thicken. * See notes for Keto directions
- Remove the foil from the roast and slice to desired thickness. Top with the red wine gravy.
Notes
For Keto friendly gravy substitute 1 teaspoon of Xanthan Gum. Whisk well into the boiling liquid. Remove from the heat.
The internal temperature is for a medium rare roast. The roast will continue to cook once it is tented. 125 degrees F is the desired temperature for medium-rare.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 1481kcalCarbohydrates: 9gProtein: 71gFat: 123gSaturated Fat: 60gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 359mgSodium: 2698mgPotassium: 64mgFiber: 1gSugar: 0.1gVitamin A: 1688IUVitamin C: 7mgCalcium: 36mgIron: 1mg
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