Please enter the email you’re using for this account.
Naomi is back! And she's kicking off Rosh Hashanah season with this top of the rib roast from Shifra Klein of Fleishigs Magazine. Seasoned with baharat and braised with figs and silan, this roast is the perfect dish for your yom tov table — PLUS you can make it ahead and freeze it!
Get the recipe:
4-pound top of the rib roast
3 tablespoons baharat
3 tablespoons grapeseed oil, divided
2 large onions, thinly sliced
6 cloves garlic, thinly sliced
1 cup dried figs
2 teaspoons kosher salt
3 tablespoons Tuscanini Tomato Paste
2 cups Pacifica Reisling or other semi-dry white wine
1/4 cup Galilee's Delicacy Silan Date Syrup
2 cups Manischewitz Chicken Broth or other chicken stock or water
2 sprigs thyme, optional
1Â dried bay leaf
1 cup fresh figs, sliced, for garnish
pistachio gremolata, for serving (recipe below)
Get the full recipe for Baharat and Fig Top of the Rib Roast!
For more with Naomi, watch Sunny Side Up!
How Would You
Rate this video?
Please log in to rate
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation