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How to cook beef top of rib roast?

My wife and I went to the kosher store to try a different cut of meat, and picked up about 3.5 pounds of "beef top of rib roast." The guy at the store suggested seasoning it with salt, pepper, and garlic, and cooking it in the oven at 300 for about an hour in a covered roasting pan.

We came home, and were not really able to find many other suggestions online...Does anybody have any advice or suggestions? Thanks in advance!


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  1. Prepare it exactly the way you prepare brisket, in a covered roasting pan with some liquid such as Mikee Garlic Sauce for about 3 hours at 350. Cool and slice thinly AGAINST the grain. Return to the liquid so the meat does not dry out. It can be refrigerated or frozen after cooking, and then reheated.

    8 Replies
    1. re: aarongz

      Top of the rib can also be sliced after about an hour and a 1/4 cooking time and then put back into the gravy to cook the rest of time. I usually at cut up potatoes at that point too. makes a great pot roast & potatoes

      1. re: berel

        Beryl is correct. The advantage of slicing when only half done is that the meat is still firm so that you don't have to cool it off in order to slice. Adding the potatoes and other veggies, especially onions, is also a good idea, but remember that you cannot freeze cooked potatoes. This piece of meat is not a "roast".

        1. re: berel

          Berel, would your brisket recipie (the ginger ale one) work with the top of rib roast?

          1. re: MartyB

            never tried it with top pf rib.

        2. re: aarongz

          Thank you! How does top of the rib compare to brisket tastewise?

          1. re: danjsport

            It tastes very similar to first cut brisket, taking on the characteristics of the sauce used to cook it in.

            1. re: aarongz

              Your help is much appreciated, so I figured I'd milk it for all it's worth (always fun to use the word milk in a thread about beef).

              Do you have any favorite recipes? We tend not to be huge fans of the sweet recipes, and usually use a dry red wine and onion marinade for our brisket.

              1. re: danjsport

                Just remember to go light on the salt. Kosher meat that has been soaked and salted absorbs some of the salt from this process, so it is better to go light on the salt until you get the hang of exactly how much salt remains in the meat. There can be a significant difference regarding the amount of salt absorbed in the meat depending upon the supplier who performs the soaking and salting process. Cooking it tomato sauce with roasted garlic and mushrooms is one of my favorites.

        3. Is the 3.5 pounds of beef top of rib roast one piece, or several pieces of meat? The technique sounds fine, salt, pepper and garlinc, plus cookng in a slow, 300 degree oven, but I do not think this will be tender or done in an hour. Oops, I just noticed 'covered roasting pan'. When I cook a rib roast, admitedly a non-Kosher cut of meat, I would never cover it; it would always be roasted in an open pan, perhaps with sliced onions underneath to catch dripping.

          It's possible beef "top of rib roast' is a cut I am not familiar with. It may not be as tender as rib roast. But, even in a covered pan for that length of time, I do not think it would be done or tender, unless it it was many relatively small pieces of meat.

          3 Replies
          1. re: Bashful3

            A rib roast is a different type of roast from top of rib.Top of rib is the piece of meat that covers that the rib. Top of rib would be cooked covered whereas a rib roast is a much larger piece of meat that would be roasted. 3.5 lb of top of rib could possibly be one large piece or 2-3 smaller pieces .

            1. re: momrn

              it's sounds like the orginal poster meant "top of the rib", which a bit similar in shape to a brisket ie. flatter than a roast

              1. re: berel

                its not just smaller, its a totally different cut off beef, according to alton brown, the rib roast is, i guess closer to the bone, and as such, a less excersized body part, so its more tender, and fattier, and doesnt need to be cooked as long, the top of the rib, is well, on top of the rib roast, and more excersized, so in order to become tender, its gotta be cooked low and slow

                the only differe,ce for me, in cooking it, from cooking a brisket, is that there must be some liquid to get the optimum level of tender, a brisket can be cooked with liquid or can be cooked dry, a top of the rib has got to be liquid, but in terms of temp and time, they both need a lower temp and a longer amt of time

          2. I picked up one of these at Costco a few weeks ago and it's still in my freezer. It's rolled up in string. It sounds like I would not cook it rolled up but would remove the string and cook it flat. Is that correct?

            1. Top of the rib is one of our very favorite cuts of beef. I a large frying pan, saute a lot of sliced onions.and garlic. Add mushrooms and place the top of the rip on top - sprinkle garlic POWDER (not garlic salt) on both sides of the meat. Add water almost up to the top of the meat, with a LOT of paprika and a bit of chicken bouillon powder. Stir to mix the water with the paprika & bouillon. Cover pot and cook over medium heat. After cooking a short while , remove meat from pan.and cut the meat against the grain. Replace in pan and cook for about an hour or till soft. You can thicken the sauce, but we like it as is.