![Image may contain Dish Food Meal Platter Hot Dog and Steak](https://assets.epicurious.com/photos/54ad389219925f464b3b0cdc/1:1/w_2560%2Cc_limit/51206830_top-rib_1x1.jpg)
Kosher Status: Meat
Prep: 10 Minutes
Cook: 4 Hours
Rest: 15 Minutes
Total: 4 Hours, 25 Minutes
Ingredients
8 to 10 Servings
Step 1
1. Preheat the oven to 325°F
Step 2
2. Combine the paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder in a small bowl and stir to mix. Pat the meat dry with paper towels and rub the spice mixture all over.
Step 3
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat until nicely browned, 4 to 6 minutes per side. Pour the beer over the meat, cover, and transfer to the oven.
Step 4
4. Roast for 2 hours. Flip the meat over. Add the garlic, parsnips, and carrots. Cover and roast until the meat and vegetables are tender, about 1 1/2 hours more. Transfer the meat to a cutting board and let rest at least 15 minutes before slicing. Transfer the vegetable and garlic to a platter, reserving the pan sauce.
Recipe fromJoy of Kosher: Fast, Fresh Family Recipes, by Jamie Geller, Copyright © 2013, published by William Morrow Cookbooks.
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Reviews (1)
Back to TopI was just wondering, what do people do with the sauce? Do you make a gravy? Serve it as is? Please feel free to contact me directly at ysw@yochanan.com as this is in the oven while I'm writing, in preparation for our pre-fast KN dinner.
Musedoc
Scripps Ranch, San Diego, CA 92131
10/3/2014