Standing Rib Roast - Kosher Recipe

standing rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner and more affordable while still providing good flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

Have your butcher separate the meat from the rib bones and tie it back to the roast.

Ensure there is a thin layer of fat on top of the roast for flavor and protection while cooking.

Prepare the sauce by mixing 1 and 1/4 cups of soy sauce, 1 and 1/4 cups of light brown sugar, and 1/2 cup of honey in a bowl.

Add 1/2 cup of minced garlic to the sauce mixture and mix well to combine.

Slice 4 onions and scatter them around the roast in the roasting pan for added flavor.

Bring the roast to room temperature before baking to ensure even cooking.

Preheat the oven to 450°F (232°C) and sear the roast for 10 to 15 minutes to develop a crust.

Lower the oven temperature to 325°F (163°C) and roast for about 2 hours.

Check the internal temperature of the roast with a thermometer, aiming for 120°F (49°C) for medium-rare.

Once the roast reaches 120°F, remove it from the oven and let it rest for 15 to 20 minutes, during which the internal temperature will rise to about 125°F to 130°F.

After resting, remove the twine from the roast and carve it into thick slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens