This is a delicious take on the traditional Standing Rib Roast. It features a sweet lip smacking crust with tender soft as butter meat. The meat is courtesy of our friends at Kol Foods. 100 grass-fed, no hormones or anti-biotics and 100 wonderful.
This meat is roasted slow and low for a phenomenal finish and even cooking. The meat is so tender, I literally cut it with a fork. Goes perfect with a smooth Cabernet or Merlot. I like the ones from Tishbi or Kadesh Barnea.
|Please watch video for the ingredients.|
Preheat the oven to 200 degrees.
For the Berry Glaze In a pan, pour berry medley, cloves, brown sugar, cardamom and red wine. Simmer for 20 minutes.
For slow roast rib roast - In the meantime, Sprinkle rib roast with kosher salt, cracked pepper.
In a roasting pan, put onions, pour some wine and water and set aside.
In a pan, pour some canola oil and sear meat on all sided for a minute per side.
Rub the meat with berry glaze. Sprinkle thyme and rosemary.
Put probe thermometer in the meat and cook it in the 200 degree oven for about 2 hours approximately.
Slice rib roast and serve.