Beer-Braised Holiday Top of the Rib

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.

   1. Preheat the oven to 325°F

   10 min

2. 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.

   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.

   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