Food and Prop Styling: Goldie Stern
Photography: Felicia Perretti
Food Prep and Consultant: Chaya Surie Goldberger

A slice of this perfection qualifies as true oneg Yom Tov.

SERVES 6–8

• 1 3–5-lb (1⅓–2¼-kg) standing rib roast
• kosher salt, pepper, and garlic powder, to taste
• ½ cup oil
• 2 large onions, diced
• 4 cloves garlic, crushed
• 1 heaping tsp dried rosemary
• 1 heaping tsp dried thyme
• 1 heaping tsp kosher salt
• ¼ tsp black pepper

Place roast in a baking dish. Lightly season with salt, pepper, and garlic powder and allow the meat to come to room temperature (this will take about 30 minutes). 

Meanwhile, prepare the onion crust: Preheat oven to 450°F (230°C). 

Heat oil in a large skillet over medium-high heat. Add the onions and garlic and sauté until golden (at least 10 minutes), stirring occasionally. Add spices and stir until well-combined. Remove from heat and cool slightly.

Coat the standing rib with the onion mixture (try to pack it tightly).

Place the baking pan on the center rack of your oven and roast, uncovered, for 15 minutes. Reduce the oven temperature to 325°F (160°C) and continue to bake uncovered for 30–40 minutes for a smaller, 3-lb roast, checking meat for doneness after 30 minutes. For a larger, 5-lb roast, continue cooking for about an hour. (The larger the roast, the longer the cooking time.) The meat should be 125–130°F (52–54°C) for medium rare. 

Note: If you don’t use many products on Pesach, we also tested this recipe with just the onions, salt, and pepper, and it was delicious!

(Originally featured in Family Table, Issue 787)