This classic holiday dish typically calls for dredging the meat in white flour before browning. I substitute arrowroot powder, which has the same effect but without the gluten that can cause problems for some people.
Makes 10 servings
Prep time: 10 minutes
Cook time: three hours
- 1 7-lb. standing rib roast of beef, fat trimmed and tied with twine
- 10 cloves garlic, peeled and sliced
- 2 tsp. arrowroot powder
- 6 sprigs rosemary
- 6 tbs. ghee or extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 1 to 2 cups beef or chicken stock
- 1 yellow onion, diced
Preheat the oven to 450 degrees F. Make shallow slits with a sharp knife all over the roast and insert the garlic slices into the slits. Rub arrowroot powder over the roast and tuck the rosemary sprigs into the twine on the top and bottom of the roast.
Melt 4 tablespoons of the ghee over medium-high heat in a large skillet or Dutch oven. Sear the roast on all sides, then transfer it to a roasting pan. Season the roast generously on all sides with salt and pepper and pour in 1 cup of the stock. Roast in the oven for 20 minutes.
Meanwhile, add the remaining 2 tablespoons of ghee to the same skillet. Add the onion and sauté for about 10 minutes, until well browned. Spoon sautéed onion over the roast.
Reduce the oven temperature to 350 degrees F and continue roasting, basting with the pan juices every 30 minutes for one-and-a-half to two hours, until a meat thermometer inserted into the center of the roast reads about 140 degrees F for medium. If the liquid in the pan has nearly evaporated, add the remaining 1 cup stock.
Cover the roast with foil and allow it to rest for 30 minutes before slicing. Set the roast on its side and run a sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right-side up. Carve the roast into slices ¼ to ½ inch thick and arrange on a platter. Drizzle pan juices over the top. Serve immediately.
Reprinted with permission from Against All Grain: Meals Made Simple and Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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