Flavor-Bomb Rib Roast

Chanie Nayman Recipe By
  • Cooking and Prep: 3 h
  • Serves: 4
  • Contains:

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.

Ingredients (8)

Rib Roast

Sauce

Start Cooking

Prepare the Rib Roast

  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 one to one and a half hours. Then place in a 250°F (120°C) oven for 30 minutes.

Credits

Food and Prop Styling by Renee Muller

Photography by Moishe Wulliger

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