Beer-Braised Holiday Top of the Rib
A tender and flavorful top of the rib roast braised in dark lager beer with aromatic spices, root vegetables, and garlic. This hearty dish combines smoky paprika, coffee, and warm spices for a perfect holiday centerpiece.
Ingredients
- •1 tablespoon sweet or hot smoked paprika
- •1 tablespoon dark brown sugar
- •1 tablespoon ground cumin
- •1 tablespoon instant coffee granules
- •1 teaspoon kosher salt
- •1 teaspoon freshly ground black pepper
- •½ teaspoon onion powder
- •½ teaspoon garlic powder
- •5 pound top of the rib
- •3 tablespoons olive oil
- •36 ounce dark lager beer
- •1 head garlic
- •1 pound small parsnips
- •1 pound baby carrots
Cooking Instructions
- 1.
1. Preheat the oven to 325°F
10 min
- 2.
2. Combine the paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder in a small bowl and stir to mix. Pat the meat dry with paper towels and rub the spice mixture all over.
15 min
- 3.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat until nicely browned, 4 to 6 minutes per side. Pour the beer over the meat, cover, and transfer to the oven.
15 min
- 4.
4. Roast for 2 hours. Flip the meat over. Add the garlic, parsnips, and carrots. Cover and roast until the meat and vegetables are tender, about 1 1/2 hours more. Transfer the meat to a cutting board and let rest at least 15 minutes before slicing. Transfer the vegetable and garlic to a platter, reserving the pan sauce.
225 min