If indulgence is what you are seeking, then look no further than this exceptional beef rib roast with green peppercorn sauce. A classic dish with rich beef flavor and a simple sauce is sure to please any meat eater. This dish is both paleo friendly as well as keto-friendly making it ideal for everyone at the dinner table.
Beef Rib Roast
Beef is a go-to protein when on the paleo diet. It offers high amounts of protein and medium to high amounts of fat, depending upon the cut. While this particular cut of beef is on the pricey side, it is a perfect way to celebrate or serve something paleo at a holiday meal.
While this recipe does include both carrots and red wine, that may not be keto, the amount you would have per serving is neglicable. In fact, the carbs listed for this recipe are fairly low making it a great choice for lower carbohydrate needs.
If you like this recipe, then you might also like our beef rib roast with horseradish and herbs, or the delicious roast beef with portobello balsamic sauce. Both are paleo-friendly and ideal for a special dinner.
Ingredients
Serves: 8 Prep Time: 35 minutes Cook Time: 1 hour 50 minutes
- 6 lb beef rib roast, about 4 ribs
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, sliced
- ½ cup red wine
- 1 cup beef stock
- 2 tablespoons green peppercorns
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 6 tablespoons cooking fat, beef tallow, lard, or bacon grease
How to Make a Beef Rib Roast with Green Peppercorn Sauce
Preheat your oven to 400°F/200°C.
Trim excess fat off of the rib points and whole roast. Do not discard the fat you trim off of the beef.
In a roasting pan, or Dutch oven, put the fat pieces you just cut from the beef. Add the sliced carrot, minced garlic, chopped onion, and dried thyme. Then add salt and black pepper to taste. (Around 1 teaspoon salt, ½ teaspoon black pepper).
Add 3 to 4 tablespoons of cooking fat to the pan.
Now, place the pan into the oven and cook for 20 minutes. The mixture should be golden.
Remove the roasting pan from the oven, and then place the beef roast on top of the vegetables. Season the meat with salt and black pepper. You may also add additional thyme if desired. Add an additional 3 tablespoons of cooking fat to the roasting pan.
Place the roasting pan back into the oven, and cook for 45 minutes.
At 45 minutes, lower the oven temperature to 350°F and continue cooking for another 45-minutes. This should result in a medium-rare cut of beef.
Once cooked to your desired doneness, remove the pan from the oven. Place just the roast on a plate or pan, and cover loosely with aluminum foil for 15 minutes.
Now, place the roasting pan (or Dutch oven) on the stovetop over medium heat. Add the red wine and deglaze the pan, scraping any food off the bottom that has cooked on.
Boil this mixture until it has reduced by ⅓. Then, add in the beef stock and continue boiling for another 5 minutes.
Add in the green peppercorns, and crush them with the back of a fork or spoon. If you do not like the chunks of peppercorn, you may strain them before serving the sauce.
Slice and serve the rib roast with a generous spoon of the sauce.
What Goes with Beef Rib Roast?
If you aren't sure what to serve with this rib roast recipe, below are some great side dishes that are still paleo friendly and perfect for serving alongside the rich beef dish.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Beef Rib Roast with Green Peppercorn Sauce
Equipment
- 1 Dutch oven or roasting pan
Ingredients
- 6 lb beef rib roast about 4 ribs
- 1 onion chopped
- 3 garlic cloves minced
- 1 medium carrot sliced
- ½ cup red wine
- 1 cup beef stock
- 2 tablespoons green peppercorns
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 6 tablespoon Cooking fat beef tallow, lard, or bacon grease
Instructions
- Preheat your oven to 400°F/200°C.
- Trim excess fat off of the rib points and whole roast. Do not discard the fat you trim off of the beef. Place it into the roasting pan with the carrot, garlic, onion, and dried thyme. You may also add salt and black pepper to taste.1 onion, 3 garlic cloves, 1 medium carrot, 1 teaspoon dried thyme
- Add 3 to 4 tablespoons of cooking fat to the pan. Now, place the pan into the oven and cook for 20 minutes. The mixture should be golden.6 tablespoon Cooking fat
- Add the beef roast on top of the vegetables, and season the meat with salt, pepper, and additional thyme if desired. Add an additional 3 tablespoons of cooking fat to the pan. Then put back into the oven and cook for 45 minutes.6 lb beef rib roast, Salt and black pepper
- At 45 minutes, lower the oven temperature to 350°F and continue cooking for another 45-minutes. This should result in a medium-rare cut of beef. Once cooked to your desired doneness, remove the pan from the oven. Place just the roast on a plate or pan, and cover loosely with aluminum foil for 15 minutes.
- Now, place the roasting pan (or Dutch oven) on the stovetop over medium heat. Add the red wine and deglaze the pan, scraping any food off the bottom that has cooked on. Boil this mixture until it has reduced by ⅓. Then, add in the beef stock and continue boiling for another 5 minutes.½ cup red wine, 1 cup beef stock
- Add in the green peppercorns, and crush them with the back of a fork or spoon. If you do not like the chunks of peppercorn, you may strain them before serving the sauce.2 tablespoons green peppercorns
- Slice and serve the rib roast with a generous spoon of the sauce.
Notes
- This recipe is best when served medium-rare, but you may prefer a different level of doneness. Below are the internal temperatures that would represent different levels of cooking.
- Rare - 125°F
- Medium Rare - 135°F
- Medium - 145°F
- Medium Well - 150°F
- Well Done - 160°F
- Green peppercorns are not spicy. They are more fresh and piquant. You can reduce the amount if you prefer, or for a spicier sauce, use traditional peppercorns.
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