How to cook beef top of rib roast?

Question

My wife and I went to the kosher store to try a different cut of meat, and picked up about 3.5 pounds of "beef top of rib roast." The guy at the store suggested seasoning it with salt, pepper, and garlic, and cooking it in the oven at 300 for about an hour in a covered roasting pan. 

We came home, and were not really able to find many other suggestions online...Does anybody have any advice or suggestions? Thanks in advance!

Daniel

Answer

Is the 3.5 pounds of beef top of rib roast one piece, or several pieces of meat? The technique sounds fine, salt, pepper and garlinc, plus cookng in a slow, 300 degree oven, but I do not think this will be tender or done in an hour. Oops, I just noticed 'covered roasting pan'. When I cook a rib roast, admitedly a non-Kosher cut of meat, I would never cover it; it would always be roasted in an open pan, perhaps with sliced onions underneath to catch dripping.

It's possible beef "top of rib roast' is a cut I am not familiar with. It may not be as tender as rib roast. But, even in a covered pan for that length of time, I do not think it would be done or tender, unless it it was many relatively small pieces of meat.

Answer

I picked up one of these at Costco a few weeks ago and it's still in my freezer. It's rolled up in string. It sounds like I would not cook it rolled up but would remove the string and cook it flat. Is that correct?

Answer

Top of the rib is one of our very favorite cuts of beef. I a large frying pan, saute a lot of sliced onions.and garlic. Add mushrooms and place the top of the rip on top - sprinkle garlic POWDER (not garlic salt) on both sides of the meat. Add water almost up to the top of the meat, with a LOT of paprika and a bit of chicken bouillon powder. Stir to mix the water with the paprika & bouillon. Cover pot and cook over medium heat. After cooking a short while , remove meat from pan.and cut the meat against the grain. Replace in pan and cook for about an hour or till soft. You can thicken the sauce, but we like it as is.

Answer

My wife cooks it in a slow cooker.

Answer

How many people will a 4 pound Top of The Rib Roast serve?? Has anyone un-rolled it to season or stuff and then re-roll and re-tie?? Can it be cooked Medium Rare?

Answer

I always cook Top of the rib on top of the stove, as did my mom.
Take several medium sized Onions, diced
3-4 Cloves Garlic, minced
garlic powder
paprika
1 large can of sliced mushrooms, or sliced fresh mushrooms
Osem, chicken flavored pareve bouillon

Sauté onions and garlic till translucent, add mushrooms and sauté a bit longer. 
This cut of meat is generally a large piece, cut it in half – with the grain. 
Add meat to pot and sprinkle generously with garlic powder. Add water to come halfway up and LOTS of paprika over meat and in water. Add some Osem, to taste.
Cook, covered, a little while till color of meat starts changing. Remove meat from pan and slice, against the grain. Return meat, and all the juices that ran out, to pan and let cook for several hours, over a medium flame till tender. 
 
Serve w/mashed potatoes.

Answer

Prepare it just like you would your favorite brisket recipe. I prefer it in certain instances because of its relatively small size - it is significantly smaller than a brisket.

Answer

Is "top of the rib" the cap on a rib roast?

Answer

Anyone know of a way to make a top of the rib on the grill? Is that possible?

Topics

Locations

Your post has been published!

How to cook beef top of rib roast?

Chowhound Recommends

Recipe Round-Ups

7 Ways to Make Brisket Better Than Your Bubbe's

More from Chowhound

Recipe Round-Ups

12 Irish Foods to Celebrate St. Patrick's Day That Aren’t Corned Beef and Cabbage

Recipe Round-Ups

15 St. Patrick's Day Recipes Perfect to Pair with Beer

Recipe Round-Ups

7 Things to Do with Leftover Corned Beef

Food News

A One-Pot Skillet Shepherd’s Pie Built out of Pantry Staples

Trending Discussions

Stupid easy dinners

March 2021 Cookbook of the Month: Jubilee

LAKSA - Home Cooking Dish of the Month (DOTM), March 2021

What's lingering in your freezer or pantry? Use it up ideas

What's for Dinner #449 (March 2021): COVID-versary

Quick Links

Latest Discussions

Cookbook of the Month

Dish of the Month

Weekly Menu Planning

Get fresh food news delivered to your inbox

11 Gluten-Free Recipes Perfect for Spring and Summer

Chowhound

Policies

Community

Editorial

Content