Tender Low-FODMAP Bourbon Marinated Prime Rib Roast; Gluten-free, Dairy-free
November 3, 2018
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Tender, juicy and so delicious. Prime Rib is a classic delicacy. We love to have this on our special birthday dinners, holiday feasts or other fancy occasions. Some call this style of meat ‘roast beef’, and indeed both roast beef and prime rib are pretty much the same cut, with possible variations in the cooking method.
This low-FODMAP Prime Rib recipe is marinated for extra flavor and slow cooked to ensure a rich and tasty meal.
Enjoy this low-FODMAP Bourbon Marinated Prime Rib with boiled potatoes or my low-FODMAP Creamy Mashed Potatoes, low-FODMAP Gravy and low-FODMAP Traditional Dinner Rolls.
Or check out over 300 more low-FODMAP recipes on the blog!
Be healthy and happy,
Rachel Pauls, MD
Tender Low-FODMAP Bourbon Marinated Prime Rib Roast; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.
Serves 8
Prep time 20 minutes plus 2-24 hours for marinating
Bake time 2-3 hours
Bake 450 F then reduce to 325 F
Ingredients
- 1 standing rib roast (about 4 lbs, 1.8 kg)
- for easier carving, cut off rib bones and then re-tie these to the roast with string (ask butcher to do if needed)
- can also select a cut without bones if desired
- kosher salt
- freshly ground black pepper
- 1/2 cup (4 ounces) bourbon, other whiskey or red wine
- for low-FODMAP safe alcohol options see my low-FODMAP cocktail and drink list blog
- 1/4 cup maple syrup
- 2 tablespoons garlic-infused olive oil
- see my low-FODMAP recipe swap blog for places to buy these useful oils, and enhance your meal with the flavor of garlic (or mushrooms and onions) without the FODMAPs
- for further tips on why infused oil is safe to eat- check out my low-FODMAP Happy Gut Guide PDF or my top tips and tricks about the low-FODMAP diet blog
- see my low-FODMAP recipe swap blog for places to buy these useful oils, and enhance your meal with the flavor of garlic (or mushrooms and onions) without the FODMAPs
- 1/4 cup soy sauce (low sodium) or gluten-free soy sauce
- omit for Passover
- Non-stick cooking spray
Directions
- Sprinkle meat with salt and pepper, and rub into meat on all sides
- Place meat into large freezer bag
- Add bourbon, maple syrup and soy sauce and seal bag
- Massage the marinade into the meat and then place in refrigerator for 2-24 hours, turning occasionally
- After marinating, preheat oven to 450 F and remove meat to bring to room temperature
- If possible, place a pan of water on the lower rack in the oven to keep the roast moist, roast pan will go on middle rack
- Coat a large roasting pan or Dutch Oven with spray
- Place roast, rib side down in prepared pan and discard marinade
- Roast, uncovered for 25 minutes and reduce heat to 325 F
- Continue roasting in oven
- approximately 18-20 minutes per pound for medium cooked meat
- approximately 25 minutes per pound for well-done meat
- use a meat thermometer if necessary ( I made mine medium-rare)
- Remove from oven and place on protected surface, cover with foil or lid and allow to rest 15 minutes
- Cut across the grain to serve with a sharp knife
So tender!
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