On a crisp, starlit evening, nestled in the picturesque Napa Valley, a renowned keto chef known for his mastery of the culinary arts hosted a gathering that would be remembered for years to come: a celebration centered around the Completely Keto Basic But Fantastic Prime Rib Roast.
The chef, a charismatic figure with a passion for farm-to-table cuisine, had handpicked the finest ingredients for this special night. The prime rib, an exquisite cut from a local, sustainably-raised herd, was the evening’s centerpiece, its marbled beauty a testament to the land’s bounty.
In his sprawling, open-concept kitchen, with guests mingling and glasses clinking, the chef began his masterpiece. The prime rib was lovingly massaged with the finest extra virgin olive oil, turning it into a canvas ready to absorb the symphony of flavors that would follow. A generous sprinkling of Pink Himalayan Salt and black pepper formed the foundation, their crystals glistening under the kitchen lights.
But it was the aromatic blend of garlic, parsley, and dill, each ingredient plucked from the chef’s own herb garden, that truly transformed the dish. The herbs were finely chopped and lovingly pressed onto the prime rib, their green vibrancy a striking contrast against the rich red of the meat.
As the prime rib roasted, the aroma enveloped the valley home, weaving its way through the vineyards and into the hearts of the guests. The anticipation built with each passing minute until, at last, the prime rib was unveiled.
The Completely Keto Basic But Fantastic Prime Rib Roast was not just a dish; it was the crescendo of the evening, a masterpiece of flavors and textures that melted in the mouth, leaving a trail of contented sighs and warm smiles. It was a celebration of the land, of the chef’s artistry, and of a moment in time where everything was just perfect, under the Napa Valley stars.
Ingredients
- 8-10 lb prime rib
- 1/3 cup Extra virgin olive oil
- 1 Tbsp Pink Himalayan Salt
- 1 1/2 Tbsp black pepper
- 20 garlic cloves
- 1 1/2 cups fresh parsley
- 1 1/2 cups fresh dill
Instructions
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Put all the dill, parsley, salt, pepper and EVOO in a food processor or blender. Blend until it is a chunky mix. Rub this mixture around the ribs fully. Let meat sit in this rub for minimum 8 hours.
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Set oven to 475 degrees. Once fully heated put the rib in the oven on a roasting rack for 20 minutes.
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Lower to 350 degrees. Let it keep roasting at this temperature until it reaches 120 degrees on the inside, measure using a cooking thermometer. This should take around 2 hours.
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Remove from oven and let it sit which will raise the internal temp to 130 degrees. Then let it sit for half an hour. Serve like that or warm it up a bit first.
Recipe Notes
