This Christmas, I spent Christmas Eve by myself, and most of Christmas day. I knew that ham would be served at Christmas dinner, but since ham is high in amines, I decided that I’d make myself something for my week’s “Christmas leftovers” that would keep me fat, happy, and low-amine. I did not want to lust after everyone else’s turkey, ham, or prime rib. So I made myself a low amine standing rib roast. Yum! This serving would easily serve two gluttons, or four people comfortably.
4 1/2 lbs standing rib roast (2 ribs)
1 Tbsp crushed rosemary
1/2 tsp ascorbic acid
1 Tbsp salt
3 Tbsp garlic powder
1/2 tsp cayenne
1 Tbsp paprika
1 tsp black pepper
- Preheat oven to 400 degrees Fahrenheit.
- Mix seasonings together in a ramekin.
- Season roast.
- Put roast in pan bone-side down.
- Roast beef for 10 minutes, then turn down heat to 350 degrees.
- Continue roasting for about 1 1/2 hours for medium rare (thermometer will read 135 degrees).
- Transfer roast to cutting board and loosely tent with foil. Let stand for 10 minutes.
- Slice roast across the grain, and serve.
Very Low Amine: rosemary, ascorbic acid, salt, garlic, black pepper
Low Amine: beef
Very High Amine: cayenne pepper, paprika