Just realized I can’t use garlic or onion for tomorrow’s standing rib roast. What do I do?

To answer your unspoken question: my wife is allergic to garlic and onion and related foods (yes, she’s not happy about it either). So I can’t use them for a rub. Salt and pepper are both fine, thank God. Anything else I should consider?

8 thoughts on “Just realized I can’t use garlic or onion for tomorrow’s standing rib roast. What do I do?”

  1. Salt and pepper are a good start- add a dash of nutmeg and a little sumac.
    .
    https://www.amazon.com/Wholespice-Sumac-Ground/dp/B000TIOQBW
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    It’s a middle eastern thing, so do check the plant family, mustn’t poison Mrs Lane! Sumac gives a nice bright note to a dish.
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    I would suggest some turmeric, but it’s close enough to pepper that it’d get lost… and people do complain about the distinct color.
    .
    Mew

  2. You might try Rosemary or Thyme. Maybe baste it with some soy sauce, rosemary, salt and pepper?

  3. I second Towering Barbarian’s suggestion of rosemary & sage, but mainly I wanted to wish you all and all of your families a Merry Christmas.

    Don’t take this the wrong way, but this place is a surprising oasis of sanity in a troubling time.

    Slante`

  4. That’s a hell of a challenge. Fortunately a good cut of beef doesn’t need that much help.

    Go easy on salt with a rib roast lest you dry it out. Black and white peppercorns, ground in a coffee grinder. Good Hungarian paprika. Butter the cut ends. You know the rest.

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