Beer-Braised Holiday Top of the Rib

Name: Beer-Braised Holiday Top of the Rib
Yield: 4 servings
Ingredients: 1 1 tablespoon sweet or hot smoked paprika; 1 1 tablespoon dark brown sugar; 1 1 tablespoon ground cumin; 1 1 tablespoon instant coffee granules; 1 1 teaspoon kosher salt; 1 1 teaspoon freshly ground black pepper; 1 1/2 teaspoon onion powder; 1 1/2 teaspoon garlic powder; 1 One 5-pound top of the rib; 1 3 tablespoons olive oil; 1 Three 12-ounce cans or bottles dark lager beer; 1 1 garlic head, halved horizontally; 1 1 pound small parsnips, peeled and halved length wise; 1 1 pound peeled baby carrots with greens

From the kitchen of Carly

A top rib rubbed with coffee, cumin, and smoked paprika, then braised low and slow in beer until it falls apart. Root vegetables soak up every savory drop. Classic comfort that rewards patience.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon sweet or hot smoked paprika
11 tablespoon dark brown sugar
11 tablespoon ground cumin
11 tablespoon instant coffee granules
11 teaspoon kosher salt
11 teaspoon freshly ground black pepper
11/2 teaspoon onion powder
11/2 teaspoon garlic powder
1One 5-pound top of the rib
13 tablespoons olive oil
1Three 12-ounce cans or bottles dark lager beer
11 garlic head, halved horizontally
11 pound small parsnips, peeled and halved length wise
11 pound peeled baby carrots with greens

Instructions

1. Preheat the oven to 325°F
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.
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.
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.