At least an hour before roasting, take your meat out of the refrigerator - it must come to room temperature.
Position rack in middle of oven. Preheat oven to 200°F/95°C. Place a flat rack or V-rack in a roasting pan and place meat on rack.
Combine mustard, oil, chopped herbs and salt and pepper to make a paste. Use your hands to slather it all over the beef, here, there and everywhere.
Place roast in oven and roast until an instant read thermometer registers 120°F to 125°F (48°C to 52°C) for rare, 130°F to 135°F (55°C to 58°C) for medium-rare or up to 135°F to 140°F (58°C to 60°C) for medium. Please do not cook any further! Timing will depend on size of roast. Start testing at the 3-hour mark. Remove from oven and drape loosely with aluminum foil. All to rest at least 30 minutes and up to 1 1/2 hours (this is how you make the slow-roast work for YOUR party planning).
About 30 minutes before serving, preheat oven to 500°F/260°C. Remove the foil and roast the meat for about 10 minutes or until the exterior is deeply seared, crisp and browned. You can carve and serve right away - or this meat is also lovely warm. Just be aware that there is a fair amount of fat that will firm up upon cooling (okay, it congeals! I was trying not to say “congeals”).
It can be hard to host a party when eating low FODMAP - especially because there will most likely be NON-FODMAP guests. This Low FODMAP Standing Rib Roast is a great choice for everybody.
Low FODMAP Standing Rib Roast with a Dijon Herb Crust
Amount Per Serving
Calories 610Calories from Fat 486
% Daily Value*
Saturated Fat 1g5%
* Percent Daily Values are based on a 2000 calorie diet.