FLAVOR-BOMB RIB ROAST

A well-known butcher who was recently interviewed in Mishpacha, Shloime Luss of Superior Meats in Detroit, told me about this winning combo of spices that he uses on many of the roasts he makes in his own kitchen. I played around with the amounts, but once I got it, it was obvious why he goes back to this again and again.

SERVES 4-5

• 2–3-bone rib roast (about 4 lb/2 kg)

Sauce

• ¼ cup soy sauce
• ½ tsp ground ginger
• 1 tsp dried mustard
• 1 Tbsp granulated garlic
• 1 Tbsp kosher salt
• 1 tsp pepper
• 1 tsp chili powder

1. Preheat oven to 350°F (175°C).
2. In a small bowl, place all sauce ingredients and mix to combine. Place meat in an aluminum baking pan and pour sauce on top. Roast meat, checking for doneness with a probe, with a 130–135°F (65–67°C) center for medium rare.
3. To reheat, remove from fridge and allow to sit until it reaches room temperature, about 1–1½ hours. Then place in a 250°F (120°C) oven for 30 minutes.

Note: An aluminum pan is used for this recipe specifically because it’s not a good heat conductor. This will ensure that the bottom of the roast doesn't cook faster than the rest of it, which would be the case if you cooked it in a heavy metal-bottomed pan.

(Originally featured in FamilyTable, Issue 660)