This is an easy low carb Christmas dinner that you can easy make for your family this holiday season. Prepare side dishes the night before then all you need to do is make the roast with my special tips. This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
You might also like this low carb no bake pumpkin cheesecake for dessert
First of all I am very proud of myself because I made my first rib roast. I don’t know why but I’ve always been intimated to make roasts. Which is a shame because my family likes roasts and they are naturally low carb. Turns out they are easy and I wanted to share with you how I did it, along with 3 low carb side dishes. So today’s post is an easy low carb Christmas dinner of rib roast and sides.
Rib roast cooking tips #RoastPerfect
First of all I wanted to tell you to start with a quality piece of meat. That means Certified Angus Beef ® to me so I bought my rib roast at Giant Eagle which has a huge range of beef products. The roast I bought was a 5.5lb rib roast.
So this is what I did. I joined this Certified Angus Beef Kitchen Facebook group for great beef tips. That is where I watched this video and realized that roasting a rib roast was not going to be hard. I also used this fantastic app called Roast Perfect which helped me pick out the meat, prepare it and cook it. It has a timer and lots of tips and recipes too.
How to cook rib roast in the oven
The night before I prepared my rub which was made of salt, oregano, basil, thyme and rosemary. Essentially it was the rub I use in this post.
I rubbed it all over the roast and really tried to get it everywhere.
Then I wrapped it in plastic wrap and refrigerated it over night. About a half hour before I was going to roast it, I took it out to come to room temperature.
From there I followed the app instruction and used the timer on the app. It told me to roast at 450 degrees F for 15 minutes and then turn the oven down to 325 degrees F and continue roasting for 2:01:30. The temperature I was looking for was 135 degrees F when I took it out of the oven and then it continue to cook while resting. I let it rest for 15 minutes and it was ready to slice. It came out perfect for us! My hubby is still talking about it. 🙂
Low Carb Side Dishes for Christmas
I made 3 side dishes for this low carb Christmas dinner: twice baked cauliflower mash, Brussels sprouts with bacon and roasted vegetables. These are three very easy low carb side dishes you can make ahead of time and you can add a nice salad and have a great holiday meal.
How to time your low carb Christmas dinner
The cauliflower mash can be made solely in the microwave. So make the mash the day before, sprinkle cheese on top and then microwave 5-7 minutes before eating. The Brussels sprouts can be precooked the day before and then 10 minutes before eating, make your bacon in a saute pan and then add the cooked sprouts to the hot bacon grease to brown. Lastly you can roast the vegetables the night before and just reheat before serving.
So you see you can roast the meat in the oven. When the roast is resting, microwave the cauliflower mash, finish off the sprouts on the stove and reheat the vegetables in the microwave or hot oven from the roast.
Other low carb side dishes to try
I have lots of low carb holiday recipe ideas for you. Just check out this low carb post I did for Thanksgiving to find more side dishes that would work great too!
As I said I was very please with how this rib roast came out. I’m really glad I found that Facebook group and app because I now feel confident to tackle any other kind of roast. For more information about Certified Angus Beef ® brand follow them on their Social Media Platforms: Facebook | Pinterest | Instagram | YouTube | Twitter
I hope you enjoyed this easy low carb Christmas dinner. The nutritional information is as follows:
1 slice of rib roast
738 cals / 40.4g fat / 0.3g carbs / 0.1g fiber / 84.4g protein = 0.2g net carbs
1 serving of cauliflower mash
87 cals / 5.9g fat / 5.2g carbs / 1.9g fiber / 4.6g protein = 3.3g net carbs
1 serving of Brussel sprouts
72 cals / 1.7g fat / 11.6g carbs /4.9g fiber / 5.7g protein = 6.7g net carbs
1 serving of roasted vegetables
154 cals / 11.2g fat / 11.4g carb / 4.6g fiber / 4.1g protein = 6.8g net carbs
Easy Low Carb Christmas Dinner - Rib Roast & Sides
This is an easy low carb Christmas dinner that you can easy make for your family this holiday season. Prepare the side dishes the night before and all you need to do is make the roast which I have tips to show you.
Rib Roast (8 servings)
- 5.5 lbs boneless rib roast
- 2 teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon dried rosemary
Twice Baked Cauliflower Mash (6 servings)
- 1 head cauliflower, chopped
- 2 tablespoons French onion dip
- 2 tablespoons cream cheese
- 1/2 cup cheddar cheese, shredded
Brussels sprouts with Bacon (6)
- 4 pieces center cut bacon
- 1 lb Brussels sprouts, halved
For roasted vegetables see footnote.
To make rib roast.
The night before, mix spices and rub all over roast. Wrap in plastic wrap and refrigerate over night.
The next day take roast out 1/2 hour before roasting to come to room temperature. Preheat oven to 450 degrees F. Place on a rack and then place that on a cookie sheet or roaster pan.
Roast for 15 minutes then turn down to 325 degrees for 2 hours and 1 minute. Please use the Roast Perfect app to get exact times for different size roasts and for the degree of doneness. This recipe is for a 5.5 lb rib roast done to a medium - medium rare.
When internal temperature reaches 135 degrees F, take out of the oven, tent with aluminum foil and rest for 15 minutes before carving.
To make the twice baked cauliflower mash.
The day before, chop the cauliflower and place in a microwaveable bowl. Cook for 15 minutes. Place the cooked cauliflower in a high speed blender along with the cream cheese and French onion dip. Blend on high to puree.
Spoon cauliflower mash into a baking dish and sprinkle cheddar cheese on top. Cover and refrigerate until ready to eat.
To cook, place in the microwave for 5-7 minutes until heated through and cheddar cheese is melted.
To make the Brussels sprouts and bacon.
The night before cut the sprouts in half and microwave for 4 minutes. Refrigerate over night.
10 minutes before eating, cook the bacon in a large saute pan. Take out the bacon and saute the sprouts in the bacon grease for a few minutes. Sprinkle crumbled bacon on top before serving.
To make the roasted vegetables.
If you wish to make this dish, please see this post: https://mylifecookbook.com/red-palm-oil-roasted-winter-vegetables/
Note you can use regular olive oil in this recipe.