Onion-Crusted Standing Rib Roast

Food and Prop Styling: Goldie Stern
Photography: Felicia Perretti
Food Prep and Consultant: Chaya Surie Goldberger

A slice of this perfection qualifies as true oneg Yom Tov.

SERVES 6–8

• 1 3–5-lb (1⅓–2¼-kg) standing rib roast
• kosher salt, pepper, and garlic powder, to taste
• ½ cup oil
• 2 large onions, diced
• 4 cloves garlic, crushed
• 1 heaping tsp dried rosemary
• 1 heaping tsp dried thyme
• 1 heaping tsp kosher salt
• ¼ tsp black pepper

Place roast in a baking dish. Lightly season with salt, pepper, and garlic powder and allow the meat to come to room temperature (this will take about 30 minutes). 

Meanwhile, prepare the onion crust: Preheat oven to 450°F (230°C).