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Top of Rib Roast: a non-brisket holiday

By This American Bite, on behalf of KOL Foods

6 cloves crushed garlic
1 tablespoon fresh rosemary
1 teaspoon chili flakes
Salt and Pepper
Olive oil
4 lb KOL Foods Top of Rib Roast
1 large onion
1/2 lb carrots
1/2 lb parsnips
1 cup red wine or KOL Foods beef broth (optional)

Take your top of rib roast out of the fridge about 20 minutes before you start to prepare so it can reach room temperature.

Mix the garlic, rosemary, red chili flakes with a generous pinch of salt and black pepper. Mix with 2 teaspoons olive oil and cover the roast with your spice rub.

Slice your onion, put it in the bottom of a braiser, peel the carrots and parsnips and cut into 1 inch chunks. Place the roast on top, and put it in a pre-heated oven at 350 degrees for 20 minutes. Then cook at 200 degrees for 18 minutes per pound.

Once the roast has cooked, remove from the braiser and let it rest for at least ten minutes before slicing.

Here's the optional wine part. While the roast is resting, deglaze the pan with the wine or broth. Slice the roast and return to the pan for serving.

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