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
ad
 
80 Minutes Over Egypt
Rabbi Moshe Grylak Remembering open revelation during the Six Day War
The Well-Worn Path
Yonoson Rosenblum Why presidents repeat each other’s’s mistakes in Israel
Rose Garden Promises
Eytan Kobre Trump fooled us all. Are we colluding with him?
Every Shining Star
Jacob L. Freedman The homeless are not just statistics, including Tzvi
Crash Landing
Libi Astaire Real estate investments destroyed their dreams
Tefillat Kallah
Riki Goldstein Crystallizing a kallah’s thanks, hopes, and dreams
No Place Like Home
Faigy Peritzman Before it is yours or mine, Eretz Yisrael is His
Don’t Bother Her!
Sarah Chana Radcliffe Most kids aren’t naturally “nice”; we have to teach them
Are References Even Useful?
Sara Eisemann What to ask to get helpful, practical information