Standing Rib Roast

Standing Rib Roast photo

Standing Rib Roast

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.
Seasoned Standing Rib Roast photo

Seasoned Standing Rib 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.
Seasoned Standing Rib Roast photo

Seasoned Standing Rib Roast



Very Low Amine: rosemary, ascorbic acid, salt, garlic, black pepper

Low Amine: beef

Very High Amine: cayenne pepper, paprika


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