Low FODMAP Prime Rib Roast with Garlic and Herb Crust
Total time11 hr 50 min
Prep time20 min
Cook time3 hr 30 min
5.0(25)
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Learn more →Ingredients
8 servings
- 1 bone-in standing rib roast (4 bones, about 8–9 lb)
- 8 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 3 tbsp olive oil
For the crust
- 2 tsp kosher salt
- 1 tsp coarsely ground black pepper
For seasoning the roast
- 1 tbsp kosher salt
- 1 tsp coarsely ground black pepper
For serving
- 2 tbsp prepared horseradish (optional)
Instructions
- 1
Pat the rib roast dry with paper towels. Season all surfaces generously with 1 tbsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat. Set the roast bone-side down on a roasting rack in a roasting pan and refrigerate, uncovered, for at least 8 hours or overnight.
- 2
Remove the roast from the refrigerator and let it stand at room temperature for 1 hour before roasting. Heat the oven to 450°F (230°C).
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