Gluten Free Standing Rib Roast

Total time12 hr 20 min

Prep time20 min

Cook time3 hr 30 min

Nothing pulls focus from the meat itself here — a bone-in standing rib roast rubbed with a garlicky herb paste of rosemary and thyme, dry-brined overnight so the salt really penetrates the fat cap. The two-stage roast, blasting hot first and then finishing low and slow, builds a deeply browned crust while keeping the center rosy and tender all the way through. A long rest under foil lets the juices redistribute before you carve it into thick, bone-in portions or clean slabs off the eye. The pan jus, built from beef broth and the browned drippings scraped straight off the roasting pan, adds a savory, glossy finish without any flour needed to thicken it. This is a naturally solid centerpiece for a gluten free table, big enough for a holiday crowd and dramatic enough to carve right at the table.

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Ingredients

8 servings

1 bone-in standing rib roast (4 bones, about 8–9 lb), chine bone removed by butcher
2 tbsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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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

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).

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