Prime Rib with Horseradish Cream

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 640 | FAT 56G | CARBOHYDRATES 2G | FIBER 0G | NET CARBOHYDRATES 2G | PROTEIN 33G

This recipe for prime rib is much easier to prepare than you might anticipate. It is always a crowd pleaser for dinner parties, but it can also be a weeknight dinner with the family that will yield lots of leftovers. After shrinkage during cooking, this recipe yields about 8-10 (½-1 pound) servings.

INGREDIENTS:

  • 1 boneless prime rib roast (8-12 pounds)
  • ¼ cup olive oil
  • ½ cup salt
  • 1 tablespoon pepper
  • 2 tablespoons granulated garlic
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 2 tablespoons paprika
  • 1 cup sour cream
  • ½ cup mayonnaise
  • ¼ cup horseradish, drained
  • juice from half a lemon
  • dash of Tabasco
  • pinch of salt and pepper

PREPARATION:

  1. Score fat side by slicing several times all the way down the prime rib; be careful not to slice all the way into the meat. Rub all over with olive oil and season generously all around. Don’t be afraid to go heavy on the seasoning; the measurements are just a guideline. Ideally, season it the night before.
  2. Remove from the refrigerator at least 1 hour before cooking and allow the prime rib to get to room temperature.
  3. Set oven to 450-500 degrees. Roast for about 20 minutes with the fan on high (if that is an option for your oven). Then, set oven on broil setting and continue cooking for another 8 minutes. Lower temperature to 325 degrees. Continue to roast for another hour and 20 minutes.
  4. Check temperature and remove from oven when you reach about 115-120 degrees. It may need significantly more time. A 15-pounder can take over 3 hours at 325 degrees. Let rest for 30 minutes to 1 hour before slicing.
  5. For the Horseradish Cream, mix the sour cream, mayonnaise, horseradish, lemon juice, and Tabasco. Then season with salt and pepper to your taste.
  • Cook Time: 3 hour(s)
  • Yield: 8-10

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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Roasted Broccoli with Garlic and Parmesan

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 242 | FAT 18G | CARBOHYDRATES 11G | FIBER 4G | NET CARBOHYDRATES 7G | PROTEIN 9G

Roasting broccoli with these few ingredients not only makes it taste delicious, but it is one of the easiest ways that I know to prepare it. While it falls short of the ideal 75/5/20 percent macronutrient range, its endless list of health benefits is worth trying to figure into the day’s calories. Pairing this broccoli with a main course that is low on the carbohydrate scale, such as our Prime Rib or Parmesan-Encrusted Halibut recipes will help balance out that ketogenic macronutrient range.

INGREDIENTS:

  • 1 head broccoli, cut into florets
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • pinch of salt and pepper
  • 8 tablespoons grated Parmesan cheese, divided
  • juice from half a lemon

PREPARATION:

  1. Preheat oven to 400 degrees. In a large bowl, toss the first four ingredients with 6 tablespoons of Parmesan cheese. Lay evenly on a sheet pan and place in oven.
  2. Roast in the oven for about 15-18 minutes (rotate the pan after 8 minutes) until some pieces just begin to lightly brown and the broccoli becomes tender all the way through.
  3. Remove the pan from the oven; immediately drizzle and toss with the lemon juice and garnish with the remaining Parmesan.
  • Yield: 4

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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Roasted Broccoli with Garlic and Parmesan

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If you are a broccoli lover, then this month’s recipe is for you. Even if you are not a fan, you may change your mind after you try it prepared this way. Roasting broccoli with these few ingredients not only makes it taste delicious, but it is the easiest way that I’ve ever prepared it. Despite years of cooking professionally, my mom recently showed me this recipe, and it has been the only way that I have eaten broccoli ever since.

Enjoy this recipe for its many health benefits. Broccoli is not only a great source of vitamins and minerals, but it also contains some powerful anti-cancer and age-defying properties. It is rich in vitamin C, calcium, zinc, phosphorus, potassium, folic acid and beta-carotene, as well as fiber and some potential disease fighting components such as sulphoraphane.

 

Ingredients:

  •  1 head broccoli, cut into florets
  •  2 cloves garlic, minced
  •  2 tablespoons olive oil
  •  pinch of salt and pepper
  •   juice from half a lemon
  •  1 tablespoon grated parmesan cheese

Preparation:

1. Simply toss the first three ingredients together in a bowl. Season with salt and pepper, lay on a sheet pan and place in a 400 degree oven.

2. Roast in the oven until some pieces just begin to lightly brown and the broccoli becomes tender.

3. Remove the pan from the oven; immediately drizzle with lemon juice and grate parmesan over top.

Nutrition Facts:

Calories: 62

Fat: 4g

Saturated Fat: 0g

Carbohydrates: 6g

Fiber: 3g

Protein: 3g

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