Join The Conversation With Mishpacha's Weekly Newsletter



Flavor-Bursting Rib Roast

Chanie Nayman

Like your flavors big and bold? This wet rub allows the flavor of the meat to shine, while bringing it up a notch

Wednesday, May 17, 2017

name

Food and prop styling by Renee Muller
Photography by Moishe Wulliger

In general, I like my flavors big and bold. While an amazing cut of meat literally does not need much more than salt and pepper, this wet rub allows the flavor of the meat to shine, while bringing it up a notch. When I tested this recipe the second time around, I tried it on a smaller steak. This resulted in extra rub, so I used the extra on chicken. I was crazy over the results there too. Multipurpose to the max!

INGREDIENTS

YIELDS 8 SERVINGS

  • 1 4-lb (2-kg) standing rib roast
  • ⅓ cup sun-dried tomatoes in oil or 3 Tbsp tomato paste
  • 3 cloves garlic
  • 1 Tbsp kosher salt
  • ½ tsp cracked black pepper
  • 3 Tbsp soy sauce
  • 3 Tbsp honey
  • 1 cube frozen basil (optional)


PREPARATION

Preheat oven to 425°F (218°C). Pulse the tomatoes, garlic, salt, pepper, soy sauce, honey, and basil in the food processor. Rub all over roast.

Place in oven and roast for 20 minutes per pound of meat for a medium rare interior. Remove from oven and let rest before slicing.

TIP If you'd like your meat fresh on Yom Tov, put it into your 200/250°F (90/120°C) oven for at least 3 ½ hours. When you get home from shul, it will be perfect medium rare inside. Thank you to Mr. David Asovski from Evergreen in Lakewood, NJ for supplying the roast for this shoot, and for his invaluable advice. Thank you for sharing what you know about each cut of meat!

Related Stories

Issue 392: Spinach and Feta Strudel

Estee Kafra

Light yet filling, with a creamy kick from the feta cheese, this dish also presents beautifully

Issue 438: Maple-Glazed Winter Vegetables with Ginger Pecan Crunch

Rivky Kleiman

Beautiful presentation and savory flavor make this a very welcome side dish

Issue 440: Kale and Couscous Salad with Ground Veal

Brynie Greisman

This fabulous salad or side dish with a mélange of flavors and textures will add pizzazz to your men...

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
Weekly Struggle
Shoshana Friedman Cover text: promise big and deliver what we promise
Only Through You
Rabbi Moshe Grylak A response to last week’s letter, “Waiting in Passaic”
Are You Making a Kiddush Hashem?
Yonoson Rosenblum In communal affairs, “one bad apple…” often applies
Chance of a Lifetime
Eytan Kobre I identify with the urge to shout, “No, don’t do it!”
Work / Life Solutions with Bunim Laskin
Moe Mernick "You only get every day once"
Seeking a Truly Meaningful Blessing
Dovid Zaidman We want to get married. Help us want to date
Shivah Meditations
Rabbi Emanuel Feldman Equivalence between two such polar opposites is puzzling
Magnet Moment
Jacob L. Freedman Everyone’s fighting a battle we know nothing about
Secrets and Surprises
Riki Goldstein Top-secret suits Eli Gerstner just fine
Blasts of Warmth
Riki Goldstein Keeping the chuppah music upbeat in low temperatures
Behind the Scenes
Faigy Peritzman The intrinsic value of each mitzvah
Good Vision
Sarah Chana Radcliffe Good or bad, nice or not? What you see is what you get
Day of Peace
Mrs. Elana Moskowitz On Shabbos we celebrate peace within and without