Please enter the email you’re using for this account.
Meat
Easy
6 Servings
Allergens 
No Allergens specified
6 Hours, 30 Minutes
Diets
Esty takes the guesswork out of roasting with one perfected recipe that can shine across three different price points. From budget-friendly to splurge-worthy, learn how to make a perfectly tender roast no matter what your wallet allows – and finally get all your panic-induced questions answered.
Watch the full episode of Easy Does It with Esty Wolbe.
1 3-to-5-pound roast such as top of the rib, second-cut brisket, or bone-in flanken roast
2 tablespoons Gefen Honey or maple syrup
2 tablespoons finely ground coffee beans (if instant coffee, such as Elite, reduce to 1 tablespoon)
1 and 1/2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon onion powder
2 onions, sliced
1/2 cup dry red wine, such as Alfasi Cabernet Sauvignon
1/2 cup beef broth or water
Preheat your oven to 275 degrees Fahrenheit.
Pat the roast dry and rub the honey evenly all over the meat.
Combine coffee and spices and sprinkle evenly all over the honey coated roast, pressing lightly so it sticks.
Spread the onions in the bottom of a roasting pan and place the meat on top. Pour in the wine and broth and cover with Gefen Parchment Paper then tightly with foil.
Bake covered until fork tender, around six hours. Larger roasts may need more time. For best slicing results, slice when cold.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Hi, what can I use instead of paprika? During the year and pesach?
I don’t really have a substitute for paprika- sorry!