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
1 dried bay leaf
1 cup fresh figs, sliced, for garnish
pistachio gremolata, for serving (recipe below)
For the full recipe, click here!
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