Passover Reimagined: Rosemary Rib Roast


by Apr 14th, 2011 // Dinner, Holiday, Recipes

Passover Reimagined: Rosemary Rib Roast

Passover Reimagined: Rosemary Rib Roast

I love brisket as much as the next guy. It’s tasty, comforting and a Passover tradition but somehow it doesn’t feel fresh and modern. The past few days I’ve been experimenting with Passover recipes hoping to put a new twist on some old holiday traditions. This one is definitely a keeper.

Passover Reimagined: Rosemary Rib Roast

Check out my brand spanking new Le Creuset pot. Isn’t she a beauty? Would you believe that it’s my first ever Le Creuset pot purchase? I bought it at the outlets for 1/2 price!  Weeee!

Passover Reimagined: Rosemary Rib Roast

I’m always a little nervous at the start of making any meat. What if it’s too tough? What if it’s not juicy? How will I prevent it from getting over cooked? Oh the agony.

Passover Reimagined: Rosemary Rib Roast

Passover Reimagined: Rosemary Rib Roast

My friend suggested we start by searing both sides of the roast on the stove top to lock in the flavor and juiciness. We got it nice and brown on both sides (so fragrant and beautiful!) and then added the pint of grape tomatoes before popping it in the oven.

Passover Reimagined: Rosemary Rib Roast

This gorgeous specimen will make a great modern centerpiece at our Passover Seder this year.

Rosemary Rib Roast

Prep Time: 10 mins  Cooking Time: 45 mins to 1 hour

2 pounds boneless rib roast
1 pint grape tomatoes
4 rosemary sprigs, leaves only
1/4 cup olive oil
6 to 8 garlic cloves
salt and pepper

1. Heat oven to 350° F.
2. Season the beef with salt and pepper.
3. Drizzle olive oil in the bottom of large oven friendly pot and place beef in pot.
4. Sear beef over medium heat until both sides are golden brown.
5. Combine remaining olive oil, rosemary and garlic in a small bowl. Mix together and then pour over top of beef.
6. Scatter the tomato mixture around the meat and cover.
7. Roast in oven until the internal temperature reads 125 degrees. Check at 45 mins.
8. Transfer the beef to a cutting board and let rest 10 to 15 minutes before slicing.
9. Plate sliced beef and serve with the tomatoes and garlic piled on top.

Makes: 4 servings

Passover Reimagined: Rosemary Rib Roast


8 Comments on “Passover Reimagined: Rosemary Rib Roast”

  1. 1.) Jacqueline
    April 14th, 2011

    I don't know how long it's been since I've had a roast….but I don't think it could have possibly measured up to how good this one looks. Next time I have something to celebrate

  2. 2.) ctb
    April 14th, 2011

    Mmm – fresh rosemary & garlic are 1 of my fave seasoning combos!
    Really fantastic on roast lamb too = )

  3. 3.) Joanna
    April 15th, 2011

    Looks beautiful! Would it work as well for those of us who don't have a Le Creuset? Any changes to the recipe required for a different pot?

  4. 4.) rebecca
    April 15th, 2011

    @joanna, you can do it in any oven safe pot or even a roasting pan. it will be OK without a cover but will likely take a bit longer to cook. you could also sear in a pan and transfer to a roasting pan. it is so gorgeous and fresh tasting. can't wait to hear how it comes out!

  5. 5.) jkh
    April 19th, 2011

    any guidelines for how long to cook it?

  6. 6.) le creuset dutch oven
    November 10th, 2011

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  7. [...] for any holiday celebration, but it’s heart is with Hanukkah. Tonight we are cooking up Rosemary Rib Roast, Grampa Stephen’s Latkes, Crock Pot Applesauce, and Baked Jelly Donuts for [...]

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    May 10th, 2013

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