Diet & Healthy
Carnivore-Style Roasted Beef Ribs with Herb Butter
Prep
10 min
Cook
180 min
Servings
3
Level
Medium
These slow-roasted beef ribs are a comfort food staple of the carnivore diet, rich in fat and protein, with meat so tender it falls right off the bone. Drizzled with savory melted herb butter, this recipe is pure meat and fat with no carb frills, making it perfect for anyone following a zero-carb lifestyle.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 kg beef ribs
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 4 tbsp unsalted butter
- 4 clove garlic, smashed
- 2 sprigs fresh rosemary or thyme
- 2 tbsp beef tallow or oil for roasting
- 100 ml beef broth (optional, to keep the meat moist while roasting)
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👩🍳 Instructions
- 1 Take the beef ribs out of the fridge 30 minutes before cooking so they come closer to room temperature; this helps the meat cook more evenly.
- 2 Preheat the oven to 150°C (300°F). Line a baking sheet with aluminum foil for easy cleanup.
- 3 Rub the entire surface of the beef ribs evenly with kosher salt and black pepper, massaging gently so the seasoning sticks.
- 4 Heat the beef tallow or oil in a large skillet over medium-high heat, then sear all sides of the ribs for 2-3 minutes per side until browned. This locks in flavor and adds a deep caramelized aroma.
- 5 Transfer the beef ribs to the baking sheet. Pour the beef broth into the bottom of the pan if you want the meat to stay extra moist during roasting.
- 6 Cover the pan tightly with aluminum foil, then roast in the oven for 2.5-3 hours until the meat is very tender and easily pierced with a fork.
- 7 About 15 minutes before it's done, melt the butter in a small saucepan with the smashed garlic and rosemary/thyme over low heat until fragrant, being careful not to let it burn.
- 8 Remove the ribs from the oven, uncover the foil, then drizzle the melted herb butter evenly over the surface of the meat.
- 9 Roast uncovered for an additional 5-10 minutes with the temperature raised to 200°C (400°F) to give the outside a slightly crisp crust.
- 10 Remove from the oven and let rest for 5 minutes before slicing and serving, so the juices redistribute back into the meat.
💡 Tips
• Choose beef ribs with a good, thick layer of fat, since fat is the main energy source on a carnivore diet — don't trim it away.
• Searing before roasting is essential for locking in moisture and adding depth of flavor, so don't skip this step.
• For a more hands-off approach, use a slow cooker on low for 6-8 hours as an alternative to the oven.
• Save any leftover herb butter to drizzle over the meat again when reheating it the next day.
📊 Nutrition Facts / serving
620
Calories (kcal)
42 g
Protein
48 g
Fat
1 g
Carbs
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