1 tbsp rock salt

2 tbsp cracked black peppercorns

2 tbsp garlic infused oil

small bunch rosemary, finely chopped

small bunch parsley, chopped

2 tbsp olive oil

3kg rib of beef on the bone

For the gravy

1 Finely diced carrot,

1 Finely diced stick celery

250ml red wine

300ml low FODMAP beef stock


Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic oil, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin.

Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins.

Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.

While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices.

Fry the carrots and celery in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices.

Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Herb & pepper crusted rib of beef
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