Flavor-Bursting Rib Roast
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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