Please enter the email you’re using for this account.
In general, I like my flavors big and bold. While an amazing cut of meat literally does not need much more than salt and pepper, this wet rub allows the flavor of the meat to shine, while bringing it up a notch. When I tested this recipe the second time around, I tried it on a smaller steak. This resulted in extra rub, so I used the extra on chicken. I was crazy over the results there too. Multipurpose to the max!
1 4-pound (2-kilograms) standing rib roast
1/2 cup sun-dried tomatoes in oil or 3 tablespoons tomato paste
3 cloves garlic or 3 cubes Gefen Frozen Garlic
1 tablespoon kosher salt
1/2 teaspoon cracked black pepper
3 tablespoons soy sauce
3 tablespoons Gefen Honey
1 cube Dorot Gardens Frozen Basil (optional)
Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
Place in oven and roast for 20 minutes per pound of meat for a medium rare interior.
Pulse the tomatoes, garlic, salt, pepper, soy sauce, honey, and basil in the food processor. Rub all over roast.
Remove from oven and let rest before slicing.
Photography: Moishe Wulliger Styling: Renee Muller
How Would You
Rate this recipe?
Reviews