Please enter the email you’re using for this account.
I usually don’t choose to share red meat recipes with you since I don’t consider it the healthiest protein. But as they say, everything in moderation…and this one is just too good not to share! My husband hosted a siyum in our home and I served this as the main course. Judging from the reviews, I knew I had to share it! Thank you, Rivky Z., for giving me the base to create this recipe. From my table to yours, may this one enhance your Yom Tov meal.
4-pound rib roast, bone in, or a boneless rib roast
2 teaspoons dry mustard
2 teaspoons Gefen Oregano
2 teaspoons Gefen Paprika
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/4 cup Kedem Red Wine Vinegar or other red wine vinegar
1/4 cup oil
2 shallots, finely diced
1 jalapeño pepper, sliced
1/4 cup fresh parsley, chopped, or 12 cubes Dorot Gardens Frozen Parsley or 2 tablespoons dry parsley flakes
2 tablespoons Gefen Honey
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 325°F.
In a small bowl, combine rub ingredients.
Rinse the meat. Pat dry and then spread the rub all over the meat.
In another bowl, prepare the sauce. Combine all ingredients. Place meat in a baking pan and pour sauce over meat.
Bake uncovered for two to two and a half hours for medium doneness. I recommend basting the meat once or twice during baking to maintain moisture and flavor.
Remove from oven and cover tightly with foil immediately. Slice meat when cool.
How Would You
Rate this recipe?
Please log in to rate
Freeze meat Can this meat made in advance and frozen?and how can warm it up if so?
The beauty of the roast would be totally lost if frozen ahead of time. Best served fresh and it’s really great when you carve it at the table.