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Forum
-> Recipe Collection
-> Meat
tigerwife
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 Mon, May 25 2020, 10:33 pm
Anyone familiar with this cut of meat? It seems to be rolled with string, perhaps the size of a regular roast. Can anyone recommend a recipe or cooking method?
Thanks, y’all.
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tigerwife
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Tue, May 26 2020, 8:29 am
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Bumping for the morning crowd.
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Orangehead
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Tue, Jun 11 2024, 10:12 am
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Anyone? I have the same queation
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Perly1
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Tue, Jun 11 2024, 10:19 am
A delicious sauce - in roaster bag, 4 onions sliced, 4 cloves garlic, 1 cup apricot jam (jelly), half cup honey, 4 tbsp oil, half cup ketchup, 4tbsp red wine, 4tbsp onion soup mix.
Rub roast with salt, pepper and garlic powder. Put in bag. Marinate 4hrs (if time). Roast in oven 2hrs. Slice when cold. Reheat at least 4hrs.
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peekaboo
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Tue, Jun 11 2024, 10:25 am
I cook such roasts the same as minute and french roasts
Here's a delicious recipe I always use, I think it's from raizys cooking instagram page.
4 lb roast (can be larger or smaller)
2 onions cut into rings
2 c red wine
1/4 - 1/2 c brown sugar
4 tbsp olive oil
6 garlic cloves crushed
2 tbsp onion powder
1/2 tbsp freshly ground black pepper
1 tbsp salt
Place sliced onions on bottom of the pan. Place roast on top of the onions.
In a medium bowl, Whisk together all other ingredients, then pour over roast. Cover and let marinade in the fridge preferably overnight. Preheat oven to 325°, bake one hour per lb covered.
I Use this recipe all the time but I dont marinade it at all, and I pour the rest of the bottle of wine into the pan after I cover it with the marinade. It is DIVINE.
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tigerwife
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Tue, Jun 11 2024, 11:14 am
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And here I thought someone changed the title of my new thread 😂
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shanie5
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Fri, Jun 14 2024, 1:41 pm
I made a rib roast last shabbos. I googled for recipies and ended up doing this one. It came out perfect!
https://www.allrecipes.com/rec.....-rib/
If you like yours more well done, read some of the comments-there was one who gave her method for cooking it longer and she said it also came out great.
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