Mold Detox Friendly Standing Rib Roast

Total time12 hr 20 min

Prep time20 min

Cook time3 hr 30 min

4.9

(23)

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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
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.
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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