This technique and recipe can be used on any roast or on ribs. The dry rub gives a smoky depth of flavor, and the champagne makes it sweet and tender. For a sugar-free roast, try Delmonico Steak and Roasted Asparagus with Mushrooms and Basil Chiffonade.

Directions

Marinate

1. In a small bowl, mix brown sugar, paprika, garlic powder, pepper, salt, espresso powder, allspice, and chili powder.

2. Rub all over the meat, coating all sides.

3. Place in a roasting pan (for ribs, place in a single layer on two rimmed baking sheets) and let sit, covered, in the refrigerator for one hour.

Notes: Can be prepared two days ahead of time. Store, covered, in the refrigerator or freeze up to three months. Defrost in the refrigerator. Rewarm, covered, in a warming drawer or 300 degrees Fahrenheit oven.

Make the Glaze

1. Place the glaze ingredients in a small pot and cook over medium heat until just hot.

Cook

1. Preheat oven to 275 degrees Fahrenheit.

2. Remove meat from the refrigerator. Pour the glaze over the meat.

3. Cover the pan with heavy-duty aluminum foil and cook for three and a half to four hours (two and a half hours for ribs), or until tender. Remove from the oven. Pour the liquid from the roasting pan into a saucepan. Bring to a boil, reduce heat to a simmer, and let it cook until the liquid reduces by half and is slightly thickened, about 20 to 25 minutes.

4. Preheat the broiler. Brush this glaze on the roast or ribs. Set under the broiler until the glaze caramelizes and forms a crust, one to two minutes. Watch carefully so it doesn’t burn! Serve with remaining glaze. (Alternatively, serve the roast or ribs with the glaze on the side and skip the broiling step).

Recipe tags

Beef Brick roast Brisket Champagne Coffee Coffee rub Crowd-pleaser Crowdpleaser Delmonico Low and slow Meat Meat marinades Ribs Roast Roasts Royal Slow cooked Spice rub White wine Yom tov mains