1 (5 to 6) pound standing beef rib roast
freshly ground black pepper
4 tbsp. margarine (pareve)
2 onions, roughly chopped
4 cloves garlic, cut into chunks
2 beefsteak tomatoes, cut into large chunks
6 sprigs thyme, remove leaves, discard stems
1. Preheat oven to 450° F.
2. Season the rib roast with salt and pepper. Melt the margarine in a large ovenproof pot or Dutch oven. Add the roast into the hot margarine, turning to sear evenly on all sides, about 3 to 4 minutes per side. Try not to manipulate the meat while it is searing. The meat will release itself when it is properly seared.
3. Add the onions, garlic, and tomatoes to the pot. Add the thyme leaves. Sauté 3 to 4 minutes. Add water to come up halfway on the roast.
4. Place the pot, uncovered, into the oven for 1 hour and 30 minutes, until thermometer inserted in center reads between 150° and 160° F. Remove the roast from the oven and let stand for 10 minutes.
5. Serve with the tomatoes and onions from the pot.