Top rib roast is a delicious and flavourful cut of meat.
Ingredients
14/5 kg Top Rib Roast
1 bottle Chili Sauce
3 tablespoons Onion Soup Mix
1/2 cup Brown Sugar
Directions
Mix chili sauce, soup mix, and brown sugar.
Rub into meat on both sides.
Wrap in plastic wrap and refrigerate for 6-8 hours or overnight.
Remove plastic wrap and allow meat to come to room temperature (30-60 minutes).
In a deep roasting pan, cover bottom with 2 large, sliced onions.
Place meat on top of onions.
Add liquid (water, beef broth, red wine, or combination) enough to almost cover entire piece of meat.
Place a sheet of parchment paper on top of meat.
Seal tightly with foil, and place into a 220F (104C) oven.
Roast for 8 hours.
During roasting DO NOT take cover off to check on meat.
Remove from oven and let cool on counter for 2 hours uncovered.
Carefully remove from liquid, cover in foil or plastic wrap, and refrigerate for easier slicing.
Reserve some of the liquid for reheating.
To serve, reheat slices in reserved liquid at 325F(163C) for 30-45 minutes. (Ovens may vary).
NOTE: This recipe works as well with Brust Deckle or Brisket