Are you looking for something a little more unique and special on your holiday? Try substituting the standard brisket roast with this top of rib roast recipe! 

Ingredients:

• 4-5 lbs. grass-fed Top of Rib Mini Brisket
• 6 cloves crushed garlic
• 1 tablespoon fresh rosemary
• 1 teaspoon chili flakes
• Salt and Pepper
• Olive oil
• 1 large onion
• 1/2 lb carrots
• 1/2 lb parsnips
• 1 cup red wine or grass-fed Beef Broth (optional)

Take your top of rib roast out of the fridge about 20 minutes before you start to prepare so it can reach room temperature.

Mix the garlic, rosemary, red chili flakes with a generous pinch of salt and black pepper. Mix with 2 teaspoons olive oil and cover the roast with your spice rub.

Slice your onion, put it in the bottom of a braiser, peel the carrots and parsnips and cut into 1 inch chunks. Place the roast on top, and put it in a pre-heated oven at 350 degrees for 20 minutes. Then cook at 200 degrees for 18 minutes per pound.

Once the roast has cooked, remove from the braiser and let it rest for at least ten minutes before slicing.

Optional: While the roast is resting, deglaze the pan with the wine or broth. Slice the roast and return to the pan for serving.