Beer-Braised Holiday Top of the Rib

Ingredients

• 1 pound baby carrots with greens peeled
• 36 ounce bottles lager beer dark canned
• 1 teaspoon pepper black freshly ground
• 1 tablespoon brown sugar dark
• 1  garlic head halved
• 0.5 teaspoon garlic powder 
• 1 tablespoon ground cumin 
• 1 tablespoon coffee granules instant
• 1 teaspoon kosher salt 
• 3 tablespoons olive oil 
• 0.5 teaspoon onion powder 
• 1 pound parsnips peeled halved
• 1 tablespoon paprika smoked sweet hot
• 5 pound top of the 

Equipment

• bowl
• frying pan
• paper towels
• oven
• dutch oven
• cutting board

Directions

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.
4. Pour the beer over the meat, cover, and transfer to the oven.
5. Roast for 2 hours. Flip the meat over.
6. Add the garlic, parsnips, and carrots. Cover and roast until the meat and vegetables are tender, about 1 1/2 hours more.
7. Transfer the meat to a cutting board and let rest at least 15 minutes before slicing.
8. Transfer the vegetable and garlic to a platter, reserving the pan sauce.
9. Reprinted with permission from Joy of Kosher: Fast, Fresh Family Recipes by Jamie Geller, © 2013 Simon and Schuster, Inc.