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I have a 6lb boneless rib roast?



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rivk241




 
 
    
 

Post Sat, Sep 12 2009, 6:28 pm
any ideas- I never cooked this before ! I need a recipe for yom tov!
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rivk241




 
 
    
 

Post Sat, Sep 12 2009, 6:58 pm
anyone?!!
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ra_mom




 
 
    
 

Post Sat, Sep 12 2009, 7:46 pm
There's a recipe in this week's Bina for a bone-in rib roast. If you'd like the recipe, let me know.
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ra_mom




 
 
    
 

Post Mon, Sep 14 2009, 6:31 pm
standing rib roast - any size
2 Tbsp olive oil
10 onions, sliced
6 cloves garlic, peeled
3/4 cup red wine

spice rub:
1/2 cup flour
3 Tbsp chicken soup mix
1 Tbsp garlic powder
2 Tbsp dry mustard powder
1 tsp salt
2 tsp black pepper

Preheat oven to 350.
Place all spice rub ingredients in bowl and mix.
Pour olive oil into botttom of large Dutch oven and add sliced onions and garlic. Pour red wine on top.
Smear spice rub all over meat, covering entire roast. Place roast bone-side up into pot.
Place in oven and cook uncovered for about 2 to 2-1/2 hours, depending on size of roast. (2 to 3 ribs should be about 2 hours.)
Cover the pot once done, and turn off oven. Let roast sit inside for half hour (approximately) before serving. (Or take pot out of oven, cover, and wrap in large towel to insulate and keep warm on countertop.)
When ready to serve, remove bone from roast and cut slices across the grain.
Serve with onion gravy.

Note: It's best to start preparing this recipe 4 hours before you'll be ready to serve.

rivk241, I think the reason this is supposed to be made right before serving, is because of the flour in the spice rub. The flour gives the gravy a creamy consistancy.
Since you wanted to make this in advance, I would suggest that you leave out the flour and follow the rest of the recipe as usual. Then cool roast completely before slicing. Freeze slices and onion/garlic/sauce separately. Reheat roast in liquidy sauce. Then if you'd like to get that creamy gravy, remove hot slices of roast from sauce, and add little bits of flour at a time until you reach the desired consistancy. You can then place the hot roast slices back into the gravy, or just drizzle the gravy on top of each serving.
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kb




 
 
    
 

Post Thu, Sep 18 2014, 1:32 pm
Did anyone ever try this recipe? How did it come out?

Any other recommendations?
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Barbara




 
 
    
 

Post Thu, Sep 18 2014, 1:40 pm
IMNSHO, you have purchased the royalty of kosher red meat. Respect it. You may slit it and place slivers of garlic in it. Make a rub of spices. Then roast it. Dry. It doesn't need gravies or other flavorings. It is perfection unto itself.

Remember to let it sit, covered, for at least 15 minutes before slicing.
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kb




 
 
    
 

Post Thu, Sep 18 2014, 2:00 pm
Barbara, it was one of the cheapest meats in the store Smile

It's not the fancy rib roast in pictures with the bones sticking out. It's just a lump of red raw meat. But if it's still good roasted dry, I'll do that ...

WHICH spices? Covered or uncovered? Bake high or low? How long? (it's 2 pounds)
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OOTBubby




 
 
    
 

Post Thu, Sep 18 2014, 2:25 pm
kb wrote:
Barbara, it was one of the cheapest meats in the store Smile

It's not the fancy rib roast in pictures with the bones sticking out. It's just a lump of red raw meat. But if it's still good roasted dry, I'll do that ...

WHICH spices? Covered or uncovered? Bake high or low? How long? (it's 2 pounds)


I think you should check the label carefully. Does it say rib EYE roast, TOP rib roast, or something else. Probably not just "rib roast". The varieties are very, very difference.
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Barbara




 
 
    
 

Post Thu, Sep 18 2014, 2:42 pm
kb wrote:
Barbara, it was one of the cheapest meats in the store Smile

It's not the fancy rib roast in pictures with the bones sticking out. It's just a lump of red raw meat. But if it's still good roasted dry, I'll do that ...

WHICH spices? Covered or uncovered? Bake high or low? How long? (it's 2 pounds)


If it was one of the cheapest cuts, its probably not a rib roast. Non-kosher rib roast can be $16 or more a pound.

Is it a top of rib roast? Very different in terms of cooking, but can also be delicious. You definitely need liquids for it.
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kb




 
 
    
 

Post Thu, Sep 18 2014, 2:49 pm
Well... I must be brilliant. While I was waiting for a recipe for the rib roast (whatever it really was...) I decided to make the other roast. Brisket-I use ootbubby's recipe. And now, when I went to double check the label I realized I didn't use the brisket after all.

So now I'm going to have to find another brisket recipe. Oh well.
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OOTBubby




 
 
    
 

Post Thu, Sep 18 2014, 2:51 pm
kb wrote:
Well... I must be brilliant. While I was waiting for a recipe for the rib roast (whatever it really was...) I decided to make the other roast. Brisket-I use ootbubby's recipe. And now, when I went to double check the label I realized I didn't use the brisket after all.

So now I'm going to have to find another brisket recipe. Oh well.


If you used the "rib" roast for the brisket recipe it will be fine -- it was probably a top rib roast and that will be fine in any brisket recipe.
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Raisin




 
 
    
 

Post Thu, Sep 18 2014, 2:55 pm
this is a great brisket recipe:

Quote:
No recipe. - just how my Mum made it:

Seal meat on all sides in tomor (margerine) or oil on quite high temp in heavy pan. This
helps to brown onions with scrapings from pan. Remove meat. Add lots of
onions sliced. Fry until they begin to brown. Replace meat on top of onions.
For chometz I add dried bay leaves and whole allspice berries
For Pesach I use fresh bay leaves and omit the spice as we never used it at
Pesach. Season with black pepper. Cook slowly for hours turning meat over
every hour. Sometimes I add in some fresh tomatoes. It makes its own gravy
from onions and meat. Add potatoes and carrots if desired when meat is
nearly tender. I sometimes cook it covered in the oven at 150 C. Add salt if
necessary.
Hope this is clear. I am home tonight if you want to ask me anything!!
Enjoy enjoy.
Chag Pesach Sameach
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November




 
 
    
 

Post Thu, Sep 18 2014, 3:00 pm
Raisin wrote:
this is a great brisket recipe:

Quote:
No recipe. - just how my Mum made it:

Seal meat on all sides in tomor (margerine) or oil on quite high temp in heavy pan. This
helps to brown onions with scrapings from pan. Remove meat. Add lots of
onions sliced. Fry until they begin to brown. Replace meat on top of onions.
For chometz I add dried bay leaves and whole allspice berries
For Pesach I use fresh bay leaves and omit the spice as we never used it at
Pesach. Season with black pepper. Cook slowly for hours turning meat over
every hour. Sometimes I add in some fresh tomatoes. It makes its own gravy
from onions and meat. Add potatoes and carrots if desired when meat is
nearly tender. I sometimes cook it covered in the oven at 150 C. Add salt if
necessary.
Hope this is clear. I am home tonight if you want to ask me anything!!
Enjoy enjoy.
Chag Pesach Sameach

Raisin, you are cooking this brisket on the stove? Ina large pan? Is it covered? Just trying to get a clearer picture cuz it sounds delish
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kb




 
 
    
 

Post Thu, Sep 18 2014, 3:05 pm
After you sear it, do you cook it the rest of the time on low? high? medium?

Covered or uncovered?
Will it work in a skillet or do I need to use a big pot?

How many hours do you think would be necessary for a small brisket - about 2 pounds.
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kb




 
 
    
 

Post Thu, Sep 18 2014, 3:11 pm
OOTBubby wrote:
If you used the "rib" roast for the brisket recipe it will be fine -- it was probably a top rib roast and that will be fine in any brisket recipe.


Thanks! Good to know I didn't just "butcher" my meat :-)

Btw, your recipe has a spot in my tried and true yom tov menu. I like to experiment and try new recipes but one roast is always your recipe.
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gittelchana




 
 
    
 

Post Thu, Sep 18 2014, 3:16 pm
rivk241 wrote:
any ideas- I never cooked this before ! I need a recipe for yom tov!


Rub it with spices such as salt, pepper, red pepper, smoked paprika, crushed garlic. Don't overdo the spice. Use only some of the spices mentioned. Massage the spice into the meat.

Alternatively, you can make a dressing with honey/soy sauce or maple syrup. You can marinate the meat to absorb the flavours.

Place the meat in a roasting pan and cover (roasting pans are better than foil). Add things like onion, parsnip, horseradish root to accompany the meat. Make sure there's no liquid when you place in the oven.

Bake on low heat for several hours. Depending on the thickness of the roast. When you take it out, it will be full of juice. Let it cool before slicing. Reheat sliced meat with the juice added back in.
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