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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

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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!

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