Standing Rib Roast

5

(1)

• 

• Cooking and Prep: 2.5 h
• Serves: 8
• No Allergens

I usually don’t choose to share red meat recipes with you since I don’t consider it the healthiest protein. But as they say, everything in moderation…and this one is just too good not to share! My husband hosted a siyum in our home and I served this as the main course. Judging from the reviews, I knew I had to share it! Thank you, Rivky Z., for giving me the base to create this recipe. From my table to yours, may this one enhance your Yom Tov meal.

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Ingredients (17)

Sauce

• 1/4 cup Kedem Red Wine Vinegar or other red wine vinegar

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  Kedem Red Wine Vinegar

• 1/4 cup oil

• 1/4 teaspoon pepper

• 1/2 teaspoon salt

• 2 tablespoons Gefen Honey

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  Gefen Pure Honey

• 1/4 cup fresh parsley, chopped,  or 12 cubes Dorot Gardens Frozen Parsley or 2 tablespoons dry parsley flakes

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  Dorot Gardens Frozen Parsley

• 1 jalapeño pepper, sliced

• 2 shallots, finely diced

Rub

• 2 teaspoons oregano

• 1 teaspoon black pepper

• 1 teaspoon salt

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 2 teaspoons paprika

• 2 teaspoons dry mustard

Roast

• 4-pound rib roast, bone in, or a boneless rib roast

Sommelier Suggests

• Matar CB

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  Matar CB

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Start Cooking

For the Roast

1. Preheat the oven to 325°F.

2. In a small bowl, combine rub ingredients.

3. Rinse the meat. Pat dry and then spread the rub all over the meat.

4. In another bowl, prepare the sauce. Combine all ingredients. Place meat in a baking pan and pour sauce over meat.

5. Bake uncovered for two to two and a half hours for medium doneness. I recommend basting the meat once or twice during baking to maintain moisture and flavor.

6. Remove from oven and cover tightly with foil immediately. Slice meat when cool.