ISO good top of the rib recipe

OOTBubby

Wed, Apr 01 2009, 10:15 pm

Obviously it depends on what you use as far as ingredients go. We use most things as long as there is a good heimishe hechsher.

Some recipes are:
1 can jellied cranberry sauce
¼ cup onion soup mix
garlic powder

Season roast with garlic powder. Mix cranberry sauce with onion soup mix and spread over meat. Cook covered at 350 for around 3-3½ hours. Slice and return meat to pan juices.

½ cup ketchup
½ water
¼ cup concord or malaga wine
1 large onion sliced
onion powder
garlic powder

Put onion on bottom of pan and top with meat. Season roast with onion powder and garlic powder. Mix rest together and pour over meat. Cook covered at 350 for around 3-3½ hours. Slice and return meat to pan juices.

½ cup ketchup
½ cup duck sauce
½ tsp. prepared horseradish
1 large onion sliced
garlic powder

Put onion on bottom of pan and top with meat. Season roast with garlic powder. Mix rest together and pour over meat. Cook covered at 350 for around 3-3½ hours. Slice and return meat to pan juices.

WorkingMother

Wed, Jun 01 2011, 10:22 pm

Can someone help me in my kitchen now??

I'm making a top of the rib for the first time right now using the duck sauce / ketchup / horseradish recipe.
I have just enough sauce to cover the meat nicely, is that OK?
Or does the meat need to be simmering, while totally covered in the sauce?
Also, should I turn the meat over ever half hour or hour? I really want it to come out tender.

Please help! Thanks in advance!!

ra_mom

Wed, Jun 01 2011, 10:26 pm

WorkingMother wrote:

Just bake as directed. The sauce should be enough to only cover the top of the roast.
Don't open up the covered roast while it bakes. Just leave it as is for the amount of time listed.