Beer-Braised Holiday Top Of The Rib
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
51
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Dark Brown Sugar1 tbsp
Ground Cumin1 tsp
Kosher Salt1 tsp
Onion Powder1 tsp
Garlic Powder3 tbsps
Olive OilDirections:
1
Preheat the oven to 325°F 2
2
Combine the paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder in a small bowl and stir to mix
3
Pat the meat dry with paper towels and rub the spice mixture all over
4
Heat the olive oil in a large Dutch oven over medium-high heat
5
Sear the meat until nicely browned, 4 to 6 minutes per side
6
Pour the beer over the meat, cover, and transfer to the oven
7
Roast for 2 hours
8
Flip the meat over
9
Add the garlic, parsnips, and carrots
10
Cover and roast until the meat and vegetables are tender, about 1 1/2 hours more
11
Transfer the meat to a cutting board and let rest at least 15 minutes before slicing
12
Transfer the vegetable and garlic to a platter, reserving the pan sauce
13
Preheat the oven to 325°F 2
14
Combine the paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder in a small bowl and stir to mix
15
Pat the meat dry with paper towels and rub the spice mixture all over
16
Heat the olive oil in a large Dutch oven over medium-high heat
17
Sear the meat until nicely browned, 4 to 6 minutes per side
18
Pour the beer over the meat, cover, and transfer to the oven
19
Roast for 2 hours
20
Flip the meat over
21
Add the garlic, parsnips, and carrots
22
Cover and roast until the meat and vegetables are tender, about 1 1/2 hours more
23
Transfer the meat to a cutting board and let rest at least 15 minutes before slicing
24
Transfer the vegetable and garlic to a platter, reserving the pan sauce