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Meat
Easy
5-6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
In my house, we save this stunning roast for special occasions like Pesach. The meat is speckled with whole cloves of garlic and seasoned with plenty of salt and cracked black pepper, which produces a beautiful and flavorful crust.
1 (3-bone) rib roast
12 cloves garlic
Gefen Salt, to taste
cracked Gefen Black Pepper, to taste
oil, such as Gefen Cottonseed Oil, to drizzle
12 mini carrots
5 onions, quartered
Preheat oven to 325 degrees Fahrenheit.
With a paring knife, make 12 cuts all over the roast and insert a clove of garlic into each opening. Season generously with salt and pepper, and drizzle generously with oil.
Place in a roasting pan and bake for 15 minutes per pound of meat for a rare roast (for example: 15 minutes x 5-pound roast = 75 minutes), or 20 minutes per pound for a medium roast (for example: 20 minutes x 5-pound roast = 100 minutes).
Raise the oven temperature to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place the carrots and onions on the baking sheet. Sprinkle with salt and pepper, drizzle with oil, and toss to coat evenly. Spread out in a single layer and roast 20–25 minutes, until soft and golden.
Place the rib roast on a serving platter and arrange the roasted vegetables around it.
Photography and Styling by Chay Berger
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