Interstitial Cystitis Friendly Standing Rib Roast

Total time12 hr 20 min

Prep time20 min

Cook time3 hr 30 min

Interstitial Cystitis Friendly Standing Rib Roast

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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
2 tsp freshly ground black pepper
Ingredient note
Black pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
6 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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