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Keto Dinner

Cajun Prime Rib

There's something extraordinary about a prime rib roast, especially when it's infused with bold Cajun spices and wrapped in a savory bacon blanket. I've always loved how keto-friendly cuts of meat transform into showstopping dinners with minimal fuss. This recipe yields tender, juicy steaks with a spicy kick that will make any evening feel special.

20 min Prep time 45 min Cook time 65 min Total time 6 Servings 480 Calories
Cajun Prime Rib

Ingredients

  • (7-pound) 3-rib prime rib roast
  • /4 cup black pepper
  • /4 cup garlic powder
  • /4 cup salt
  • large onion, sliced
  • pound sliced bacon
  • tablespoon Cajun seasoning (or to taste)

Instructions

  1. Step 1

    Start by removing the fat cap from the roast, keeping it intact – I use a sharp knife and go slowly. Generously coat the meat with black pepper, garlic powder, and salt, then layer the sliced onion on top. Replace the fat cap and secure it with toothpicks

  2. Step 2

    then drape the bacon slices over the onions and secure those too. Wrap the roast tightly in foil and refrigerate overnight. When ready, preheat your oven to its highest setting, around 550°F if possible, and open the windows for ventilation. Unwrap the roast and pierce it a few times with a knife, rewrap, and place in a shallow baking dish. Roast for exactly 35 minutes, then let it cool on the counter for 30 minutes before returning it to the fridge for at least 3 hours. Finally, fire up the grill to high heat. Remove the bacon and fat cap, scrape off the onions and seasonings, then slice the roast into steaks along the ribs – you'll get one bone-in and one boneless per rib. Season with Cajun spice, oil the grill grate, and cook the steaks to your liking. I often grill the bacon alongside for a crispy treat.

Chef's Tip

I always let the steaks rest for 5 minutes after grilling to seal in the juices. If you want an extra smoky edge, char the fat cap on the grill and slice it thinly as a garnish.

Storage Tips

Store any leftover steaks in an airtight container in the fridge for up to 3 days. Reheat gently on a grill or skillet over low heat to keep them tender without drying out.

Variation Tips

Swap the Cajun seasoning for a blackening spice blend for a smokier profile. Serve the steaks over a bed of buttery cauliflower purée or alongside a crisp green salad with ranch dressing to keep it fully keto.

Frequently Asked Questions