Carnivore Standing Rib Roast (Prime Rib) - For the Carnivore Diet
This standing rib roast leans on two carnivore fundamentals: time and salt. A dry brine draws seasoning deep into the meat and helps the exterior dry for better browning. A low, gentle roast keeps the interior evenly pink edge to edge, followed by a hot finish for a crackling crust.
Use a probe thermometer and pull the roast just before your target doneness; carryover heat during the rest does the final work. Beef tallow or butter adds a glossy finish and concentrates the pan drippings—perfect to spoon over slices. Save the bones for a broth or a next-day snack.
Ingredients
- 1 standing rib roast, bone-in (6–9 lb / 2.7–4.1 kg)
- Kosher salt (about 1/2 teaspoon per pound of meat)
- 1–2 tablespoons beef tallow or salted butter
Instructions
- Dry brine: Pat the roast dry. Sprinkle kosher salt evenly on all sides (about 1/2 tsp per pound). Set on a rack over a tray and refrigerate uncovered 12–48 hours.
- Temper: Remove the roast 60–90 minutes before cooking to take off the chill. If needed, tie between bones to even the shape.
- Low roast: Heat oven to 225°F (107°C). Place the roast fat-cap up on a rack in a shallow pan. Insert a probe thermometer into the center, avoiding bone. Roast until the internal temperature reaches 118°F for rare, 122–125°F for medium-rare, or about 130°F for medium. Expect roughly 30–35 minutes per pound, but go by temperature.
- Rest: Transfer the roast to a board and tent loosely with foil for 30–60 minutes. Increase oven to 500°F (260°C), or heat a heavy skillet over high.
- Sear to finish: For oven finish, return the roast to the 500°F oven for 6–10 minutes until deeply browned. For skillet finish, melt 1–2 tbsp beef tallow or butter and sear the exterior 1–2 minutes per side until crusty.
- Slice and serve: Rest 10 minutes, then slice between bones into thick chops or carve slabs. Spoon pan drippings or a little melted tallow over the meat. Save bones and trimmings for broth.