Red Wine Top of Rib

Using only seven ingredients, our Red Wine Top of the Rib recipe is easy to make and fall-apart delicious! The trick to tenderized meat is to slice it against the grain after the initial cooking process and put it back in the over for a final roast. We highly recommend that you use a red wine that can be enjoyed when your rib is complete; try a full flavored wine such as a Merlot or Shiraz. This will add additional flavor to the dish and will help tenderize your meat.

We used Grow & Behold's, Top of Rib. This cut of meat can be compared to a brisket in terms of its cooking method and texture. The difference is that the top of rib is smaller and more tender. What makes Grow & Behold meats so different is the way they raise their animals. The cattle are raised in an environmentally safe and managed pasture. The majority of the animals' diet is grass-based. These animals are raised by the dozens, not by the thousands. Additionally, all cattle are humanely slaughtered and Glatt Kosher, 

Serving: 6-8

Prep Time: 20 minutes

Cook Time: 2 hours and 20 minutes

[Kosher for Passover]

Ingredients

1 Top of Rib (4.5 lb)

1 tablespoon of Worcestershire Sauce

2 cups of Barbecue Sauce

1 cup of Red Wine

3 tablespoons of garlic powder

3 tablespoons of onion powder

3 tablespoons of paprika

Directions

1. Preheat oven to 250 degrees

2. Lay on a flat surface the top of rib. Generously coat each side with garlic powder, onion powder and paprika.

3. Place the meat in a baking dish. If the meat is too long for the baking pan, you can fold over in order for the top of rib to fit. 

4. Place in the oven for 10 minutes uncovered. 

5. Remove rib from the oven and flip over. Place back in the oven uncovered for an additional 10 minutes. 

6. In a large measuring cup, add 1 cup of red wine and 2 cups of barbecue sauce. Mix well. 

7. Remove rib from the oven. Pour wine mixture over the meat, making sure that it is thoroughly covered in the sauce. 

8. Tightly cover the meat with tin foil, and place back in the oven for 1 hour. 

9. Remove meat from the oven. Flip the rib over and place back in the oven for 30 minutes. 

10. Remove meat from the and slice against the grain. Here's a great article on How to Slice Meat Against the Grain.

11. Place meat back in the over covered for an additional 30 minutes. [Slicing the meat will allow each piece to get absorbed in the sauce]. 

Apricot Glazed Duck Confit

We used Grow & Behold's Duck Legs  for this recipe. The classic way for duck legs to be prepared is "confit", which is a French culinary method of cooking the duck in its own fat. This slow-cook technique allows the duck to become very tender and rich tasting.  All of Grow & Behold's products are Glatt Kosher and pasture raised. As soon as the birds are large enough to be moved outside, they spend their entire lives on grass. They live in spacious, movable pens  that are moved each day allowing them to access a growing salad bar of natural food. The birds are also fed a special blend of non-GMO food. 

Serving: 4

Total Time: 26 hours and 25 minutes

Prep: 30 minutes

Inactive: 24 hours

Cook: 1 hour and 55 minutes

[Kosher for Passover]

Ingredients

4 duck legs (including thigh joints)

1 cup of duck fat 

(It is unnecessary to buy extra duck fat. Please see directions for duck fat removal process) 

1 cup of Apricot Jam

1/2 cup of red wine vinegar

Salt and Pepper to taste
1/2 cup of  rosemary

Directions

1. Meat Curing: Place salt and pepper in a large bowl. Rub seasoning over the duck, making sure to run underneath the skin. Tightly cover the bowl for 24 hours.

1. Preheat oven to 250 degrees.

2. Place the duck on a cutting board. First remove fat from the duck and set aside. Second, trim away any fat extending up the bone. 

3. Place duck in a cast iron pan. Set aside. (If you do not have a cast iron pan, a baking pan will suffice). 

4. Rendering the duck fat:  Cut duck fat into very small pieces. Evenly spread the duck fat in a frying pan. Cook on a low flame allowing the fat to melt. Take a spoon and remove the duck fat from the frying pan. Continue this process until you have 1 cups worth. This process should take approximately 20 minutes.  

5. Pour the duck fat over the duck. Cook on a medium low heat for 10 minutes. Flip duck over, and cook in the pan for an additional 10 minutes. 

6. In a large measuring cup, mix red wine vinegar and apricot jam together. Pour this mixture over the duck fat. 

7. Tightly cover the pan and place in the oven for 45 minutes. 

8. Remove from the oven and flip the duck over. You can take spoon fulls of the apricot mixture and pour top of the duck. 

9. Pour rosemary over chicken. Tightly cover the pan and place back in the oven for an additional 30 minutes.