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Perfect Kosher Rib Eye Roast With Juniper

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Meat (Fleishig)

A boneless rib eye roast is rich and flavorful and cooks in under an hour. This version is rubbed with crushed juniper berries, garlic and herbs, seared in a hot pan and finished in the oven, with a splash of red wine to deglaze.

Cooking Lean Venison

Trim away the silverskin, which turns tough. Venison has very little fat, so it’s best cooked to medium-rare or medium and no further; aim for 135°F for medium, and use a thermometer. Juniper berries, the flavoring in gin, add a piney, citrusy note that pairs beautifully with venison. If you can’t find them, use dried thyme and ground coriander.

Kosher Notes

This is a meat (fleishig) recipe. Deer is a kosher animal, but venison is only kosher when it’s slaughtered by shechita and koshered, so hunted deer isn’t kosher; buy from a kosher supplier. Use a kosher red wine. Kosher venison is very rare, and the tenderloin comes from the hindquarter, which kosher butchers outside Israel rarely sell, so this recipe uses a beef rib eye roast with the same juniper seasoning.

Leftovers

Let the meat rest before slicing. Leftovers keep for 3 days.

Perfect Kosher Rib Eye Roast With Juniper
Learn how to cook a kosher rib eye roast to perfection with aromatic juniper berries for a sophisticated dinner that's surprisingly simple to master.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Contemporary Kosher
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless beef rib eye roast trimmed of silverskin
  • 2 tablespoons juniper berries lightly crushed
  • 3 tablespoons olive oil divided
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 4 cloves garlic smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tablespoons kosher red wine optional, for deglazing

What I use for this recipe

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Method
 

  1. Remove venison from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 400°F (200°C).
  2. Crush juniper berries lightly using the flat side of a knife or in a mortar and pestle. You want them cracked but not powdered.
  3. Pat venison completely dry with paper towels. Season generously all over with salt, pepper, and crushed juniper berries, pressing gently to adhere.
  4. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
  5. Sear the roast on all sides until golden brown, about 2-3 minutes per side. Use tongs to rotate and get even browning.
  6. Add smashed garlic, thyme, and rosemary to the pan. Drizzle remaining 1 tablespoon olive oil over the herbs.
  7. Transfer skillet to preheated oven. Roast for 8-12 minutes for medium-rare (internal temperature of 130°F/54°C).
  8. Remove from oven and transfer venison to a cutting board. Tent loosely with foil and let rest for 10 minutes.
  9. If desired, place skillet over medium heat, add wine to deglaze, and scrape up any browned bits for a quick pan sauce.
  10. Slice venison against the grain into 1/2-inch thick medallions and serve immediately with pan juices.

Notes

A rib eye roast is easy to overcook, so use a meat thermometer to avoid overcooking. For medium doneness, aim for 135°F internal temperature. If you can't find juniper berries, substitute with 1 teaspoon dried thyme plus 1/2 teaspoon ground coriander. Store leftovers in refrigerator for up to 3 days.
A boneless rib eye roast is thicker and richer than tenderloin, so it usually needs 10 to 20 minutes longer in the oven. Rely on a meat thermometer: take it out at 125 to 130°F for medium-rare and let it rest before slicing.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 620mg 27%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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