NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef rib roast

1 tbsp Raisins

1 tbsp Tamari

0.5 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Rice vinegar

0.25 tsp Red pepper flakes

1 cup Bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 325°F (165°C).

• 2

  Season the beef rib roast evenly with sea salt and black pepper on all sides.

• 3

  Place the roast in a small roasting pan and cook for 45-60 minutes, or until it reaches an internal temperature of 125°F for medium-rare.

• 4

  While the beef roasts, prepare the glaze by combining raisins, tamari, honey, grated ginger, minced garlic, rice vinegar, and red pepper flakes in a small saucepan over medium heat.

• 5

  Simmer the glaze for 5-7 minutes until the raisins soften and the liquid reduces into a thick, sticky syrup.

• 6

  During the last 10 minutes of roasting, brush half of the raisin glaze over the top of the beef.

• 7

  Remove the roast from the oven, tent loosely with foil, and let it rest for at least 10 minutes to lock in the juices.

• 8

  While the meat rests, steam the chopped bok choy for 3-4 minutes until the stalks are tender-crisp and the leaves are bright green.

• 9

  Slice the rib roast and drizzle with the remaining sticky raisin glaze.

• 10

  Serve the glazed beef alongside the steamed bok choy.