Recipe

In The K tchen Top of the Rib Wine Roast

By Naomi Nachman

Looking for an easy roast to make for Shabbat? Here is one that I recommend. I found all the necessary ingredients in my pantry, and the recipe came together so fast. Also, this recipe doubles easily � so you can make one and freeze one �mofo (make one freeze one!)

PHOTO CREDIT NAOMI NACHMAN

Ingredients ◦ 4-pound top of the rib roast 2 onions, sliced into rings Favorite spice rub (I used Simply Gourmet Chili Lime Rub) Kosher salt to taste 1 cup dry red wine 1 cup ketchup Preparation

1. Preheat oven to 325°F.

2. Place onions on the bottom of a roasting pan.

3. Season the roast on all sides with spice rub and salt. Place the meat on top of the onions.

4. In a small bowl, whisk the ketchup and wine and pour the mixture over the meat.

5. Cover pan tightly and bake for 3 hours.

6. After the meat has cooked, cool and slice.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.