Sometimes we just no longer have the patience to think and plan and cook. A million things happen and the kitchen is just way way in the background. However, during the past month, when holidays abound in the Jewish calendar and everyone is eating some festive meal somewhere, you just have to plan something for the family and guests.
Well I got lazy! Yeah ME! So I went and purchased a piece of rib roast and figured it would cook itself. O.k. just kidding.. but that was my mindset. No more kitchen! No more cleaning and dishes and just plain thinking about food.
So my roast is like 5 pounds (little over 2 kilo).
- Rib Roast
- 2-3 medium onions
- Honey (take a jar but you wont use all of it) (Tablespoons would be 3-4)
- 1-2 Teaspoons of Basil
- 1 -2 Teaspoons of ground Hawwaj - this is cardamom. (I thank Keren who posted this is comments on the recipe "The Magic Of Cholent - Preparation & Ingredients"). Hawwaj comes in many different variations. There is Hawwaj for coffee (used in Turkish Coffee) and Hawwaj for soup and Hawwaj for meat. My thanks go to my son, Amizorach, for suggesting this addition to the meat.)
- 2-3 cloves of Garlic (cut each clove into 3-4 small pieces)
- Steak or chicken spice (usually sold as a mixture) Told you we are cheating today!
- 2-3 Sweet Potatoes or Yams if you like
Cardamom - Hawwaj
Utensils You Need:
- Oven Pot For the Roast
- Small oven tempered pot to hold the sweet potatoes
- Cut the onions up and spread them around the roast.
- Cut the garlic cloves each into three or four small pieces.
- Turn the roast and cut a fine line in it with a good knife - horizontal - depdending upon the size of the roast make a 2-3-4 horizontal cuts. Go deep a bit more than halfway the thickness - but NOT to the other side.
- Put 2 garlic cloves in each slit.
- Spread some olive oil on the roast - 2 Tablespoons should do it.
- Now spread the Basil all over.
- Now the Hawwaj - Cardamom. (Spread over onions as well)
- Steak spice or chicken barbecue spice (which takes good on a roast). I actually used a bit of both. (Spread over onions as well)
- Now open that honey jar and just pour it over in a thin line over the roast. Dont worry about it spreading around. If you want this in Tablespoons figure around 3-4.
- Cover the roast and let it sit at room temperature for 2 hours so the spices can get in the meat.
- Now here is where we really cheat. Just take some silver foil and cover each sweet potato separately in it. You should NOT even try to peel these. Just wash em off and leave them be.
- Place the roast and potatoes in oven at around 350º Fahrenheit (200º Celsius) for 45 minutes.
- Open oven turn roast over and repeat for 30 minutes.
- Timing is dependent upon the size of roast. Check roast to your likes, e.g. Raw (for my sister), Rare for carnivores (Sis puts Carvinores to shame), Medium-Rare for normal people, Medium or Well Done (who eats well done meat is beyond me! If you are going to go - at least enjoy the meat.)
- Just leave the potatoes in the oven through the whole process. At the end they will be soft, and you can either cut them up or mash them or serve them whole.
- The roast with the olive oil, onions and honey (and spices) will produce great gravy.
- Go Have Fun.
- Oh and did I say - if they do not like it - Let them eat store bought preservative laden cake!
Pre-Cooked Roast and Sweet Potatoes
It really is easy. Just slap the roast down, pour on the spices, cover the potatoes and let the oven do the rest. And it comes out very good. And guess what? Keeps you out of the kitchen!