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Shabbat Raisin Rib Roast made with simple herbs and slow cooking for tender slices and rich gravy. A comforting roast dinner idea served with butternut and rice.
Shabbat Raisin Rib Roast is all about low effort and big payoff with soft slices and built-in gravy. It’s not complicated, just really well done
Why You Will Love and Enjoy This Shabbat Raisin Rib Roast
- It’s almost hands-off once it’s in the oven
- The meat turns soft enough to slice paper-thin
- The gravy builds itself right in the pan
It’s surprising how little effort this roast actually needs once it’s in the oven. The real question is whether you’ll slice it thick or go paper thin.
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Shabbat Raisin Rib Roast
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Jewish
Description
This is one of those “set it and forget it” roasts that somehow turns out incredibly tender every time. It’s simple, a little imperfect, and honestly feels like something passed down from someone who just knows what works.
Ingredients
Roast
- 3.3 lb – 1.5 kg Raisin Rib roast
- 2 Tbsp oil (olive or sunflower oil) for pan
- 2 to 3 Tbsp oil (olive or sunflower oil) to coat meat
- 1 1/2 tsp table salt (or to your personal preference)
- 1 tsp dried Origanum (or to your personal preference)
- 1 tsp dried sage (adjust to taste)
- 1 tsp dried thyme (adjust to taste)
- 1 tsp mixed herbs (adjust to taste)
- 1 tsp dried parsley (adjust to taste)
- 1 tsp dried rosemary (adjust to taste)
- 1 tsp dried garlic or 3 cloves fresh garlic, minced
- 1/2 cup onion, finely chopped or 1 Tbsp dried onion
- 3 bay leaves, crushed
Gravy
- Pan juices from the roast
- 2 to 3 Tbsp instant gravy powder (adjust to taste)
Butternut Mash
- 1 package cubed butternut (about 500 to 750 g)
- 2 Tbsp non-dairy cream substitute (like Cardin)
- 1/4 tsp cinnamon (optional)
- Pinch salt
Rice
- 1 cup rice
- Water (enough to cover + extra as noted)
- 1/2 tsp salt
- 1 tsp oil
Instructions
Roast
- Preheat your oven to 400⁰F (200⁰C).
- Pour 2 Tbsp oil into a large roasting pan and spread it around.
- Place the 1.5 kg Raisin Rib roast into the pan.
- Sprinkle evenly with 1 1/2 tsp table salt.
- Add 1 tsp each dried oregano, sage, thyme, mixed herbs, parsley, and rosemary.
- Scatter over 1 tsp dried garlic or 3 cloves fresh garlic and 1/2 cup onion.
- Crush 3 bay leaves in your hands and sprinkle over the top.
- Drizzle 2 to 3 Tbsp oil over the meat, making sure it’s lightly coated.
- Cover tightly with a lid or foil and place in the oven at 400⁰F (200⁰C) for 30 minutes.
- Reduce the heat to 250⁰F (120⁰C) and cook for another 1 to 1 1/2 hours, depending on size.
- Don’t uncover while cooking. When done, prick the meat with a fork or knife. It should feel soft and tender. If not, give it another 15 to 20 minutes.
- Remove from oven and slice thinly. If it feels tricky to slice, let it rest 10 minutes first; it helps more than you think.
Gravy
- You’ll notice quite a bit of liquid in the pan; that’s what you want.
- Place the pan over low heat or transfer juices to a pot.
- Stir in 2 to 3 Tbsp instant gravy powder until it thickens.
- Slice the meat and return it to the pan, coating everything in the gravy.
- Cover and keep warm in the oven at low heat.
Butternut
- Place the cubed butternut in the microwave and cook for 10 minutes until soft.
- Transfer to a dish and add 2 Tbsp non-dairy cream substitute, 1/4 tsp cinnamon if using, and a pinch of salt.
- Mash until smooth and creamy.
- Cover and keep warm.
Rice
- Add 1 cup of rice to a pot and cover with water about 1 inch above the rice.
- Bring to a boil and cook until most of the water is absorbed.
- Drain and rinse under water to remove excess starch.
- Return to the pot and add fresh water, about double the original amount.
- Add 1/2 tsp salt and 1 tsp oil.
- Cook on low heat until water is fully absorbed and rice is tender.
Note
- You can opt for Silverside and Scotch Fillet (your preference), but as per Hannah, it was just not as tender as the Raisin Rib
Notes
Created, prepared, tried, and tested by Hannah
This Raisin Rib Roast comes together with pantry herbs and slow cooking for reliable results. It’s a great option when you want something steady and satisfying on the table.
Shabbat Raisin Rib Roast stands out because it asks very little but delivers tender meat and rich flavour that feels complete on its own. It’s the kind of meal that fits easily into real-life cooking while still giving you something satisfying enough to serve with confidence.
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