Eosinophilic Esophagitis Friendly Standing Rib Roast

Total time12 hr 20 min

Prep time20 min

Cook time3 hr 30 min

4.9

(23)

Eosinophilic Esophagitis Friendly Standing Rib Roast

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 bone-in standing rib roast (4 bones, about 8–9 lb), chine bone removed by butcher
2 tbsp kosher salt
2 tsp freshly ground black pepper
6 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
2 tbsp olive oil

For the jus

2 cups low-sodium beef broth
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Pat the rib roast completely dry with paper towels. In a small bowl, stir together the kosher salt, black pepper, minced garlic, rosemary, thyme, and olive oil to form a paste. Rub the paste all over the roast, pressing it firmly into the fat cap and between the bones. Set the roast bone-side down on a 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. Position an oven rack in the lower third of the oven and preheat to 450°F (230°C).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!