Prime Rib Roast (Carnivore, Reverse-Sear) - For the Carnivore Diet

Name: Prime Rib Roast (Carnivore, Reverse-Sear) - For the Carnivore Diet
Prep time: PT3–4 hours active (plus 12–48 hours dry brine)
Yield: 8
Ingredients: 1 bone-in or boneless prime rib roast, 6–8 lb (2.7–3.6 kg); Kosher salt (about 1.5–2% of meat weight, or roughly 1.5 tsp per lb / 3 tsp per kg); 2–3 tbsp beef tallow or unsalted butter, softened; Optional: 1–2 cups unsalted beef broth for a simple jus

A simple, all-beef prime rib with salt and tallow, roasted low and slow then seared for a perfect crust and buttery tender slices.

This prime rib keeps things strictly carnivore: good beef, salt, and animal fat. A gentle low roast keeps the interior rosy from edge to edge, and a final hot blast builds a rich crust without drying the meat. The result is succulent, beef-forward slices you can finish with pan drippings or a quick beefy jus.

Reverse-searing is reliable and forgiving. Roast the beef slowly until just shy of your target doneness, rest to relax the juices, then sear hot to crisp the exterior. A probe thermometer makes this nearly foolproof. For final temperatures, aim for about 125°F/52°C for rare, 130°F/54°C for medium-rare, or 140°F/60°C for medium after the sear and brief rest.

Dry-brining the roast well in advance seasons it deeply and helps the exterior dry out for better browning. Tallow or butter adds a glossy finish and helps conduct heat during the sear. Serve thick slices with warm pan drippings or a splash of unsalted beef broth warmed in the roasting pan to keep it purely animal-based.

Ingredients

1 bone-in or boneless prime rib roast, 6–8 lb (2.7–3.6 kg)
Kosher salt (about 1.5–2% of meat weight, or roughly 1.5 tsp per lb / 3 tsp per kg)
2–3 tbsp beef tallow or unsalted butter, softened
Optional: 1–2 cups unsalted beef broth for a simple jus

Instructions

Dry-brine 12–48 hours: Pat the roast dry. Season all over with kosher salt (about 1.5–2% of the roast’s weight). Set on a wire rack over a tray, uncovered in the refrigerator.
Temper: Remove the roast from the fridge 1–2 hours before cooking. Preheat the oven to 225°F (107°C). Rub the exterior lightly with tallow or butter.
Set up: Place the roast bone-side down (or fat cap up if boneless) on a rack in a roasting pan. Insert a probe thermometer into the center, avoiding bone.
Low roast: Cook at 225°F (107°C) until the internal temperature reaches 115°F (46°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium. Expect roughly 20–30 minutes per pound, but go by temperature.
Rest: Transfer the roast to a board and tent loosely with foil for 30–45 minutes. This rest keeps the meat juicy and stabilizes temperature.
Preheat for sear: Increase oven to 500°F (260°C) or preheat a grill to high.
Reverse sear: Return the roast to the hot oven (or sear over high grill heat) for 6–12 minutes until the exterior is deep brown and crisp. Target final internal temperatures of about 125°F (52°C) rare, 130°F (54°C) medium-rare, or 140°F (60°C) medium.
Make a carnivore jus (optional): Set the roasting pan over medium heat and add 1–2 cups unsalted beef broth. Scrape up browned bits and heat until steaming. Season to taste with a pinch of salt if needed.
Carve: Stand the roast up and separate the bones by slicing along the rib rack. Slice the meat across the grain into 1/2-inch (1.25 cm) slabs. Spoon pan drippings or warm jus over to serve.

Time: 3–4 hours active (plus 12–48 hours dry brine) Servings: