Mold Detox Friendly Prime Rib Roast with Garlic and Herb Crust
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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
- 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For seasoning the roast
- 1 tbsp kosher salt
- 1 tsp coarsely ground black pepperIngredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- 2 tbsp prepared horseradish (optional)
Can be omittedprepared horseradish
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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