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.
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Preheat oven to 350°F (175°C).
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.
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.
Description:
Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger
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Can i use this recipe for rib steak?
Hi Suri,
Yes, you can. Just note that rib steak is thinner than rib roast so you may want to adjust the cooking time. Sounds delicious!
-Chana Tzirel from Kosher.com
about how long should it bake in the oven?
It really depends on the size and thickness of the meat. It's best to use a meat thermometer to check.
does this meat freeze well?