Kosher Status: Meat

　　Prep: 10 Minutes

　　Cook: 4 Hours

　　Rest: 15 Minutes

　　Total: 4 Hours, 25 Minutes

　　

Ingredients

8 to 10 Servings

　　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

　　1/2 teaspoon onion powder

　　1/2 teaspoon garlic powder

　　One 5-pound top of the rib

　　3 tablespoons olive oil

　　Three 12-ounce cans or bottles dark lager beer

　　1 garlic head, halved horizontally

　　1 pound small parsnips, peeled and halved length wise

　　1 pound peeled baby carrots with greens

　　

Step 1

1. Preheat the oven to 325°F

　　

Step 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.

　　

Step 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.

　　

Step 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.

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　　Recipe from Joy of Kosher: Fast, Fresh Family Recipes, by Jamie Geller, Copyright © 2013, published by William Morrow Cookbooks.