This technique and recipe can be used on any roast or on ribs. The dry rub gives a smoky depth of flavor and the Champagne makes it sweet and tender.
1/2 cup packed light brown sugar
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 tablespoon kosher salt
1 teaspoon instant espresso powder
1/4 teaspoon allspice
1 teaspoon chili powder
1 (4- to 5-pound) brick roast, Delmonico roast, brisket, or beef ribs, about 7 to 9 pounds bone-in
1 cup Champagne, sparkling white wine, or Prosecco
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce, non-fish variety
1 tablespoon honey
Preheat oven to 275°.
Make the dry rub: In a small bowl, mix brown sugar, paprika, garlic powder, pepper,
salt, espresso powder, allspice, and chili powder. Rub all over the meat, coating all sides.
Place in a roasting pan (for ribs, place in a single layer on 2 rimmed baking sheets) and
let sit, covered, in the refrigerator for 1 hour.
For the glaze: Place the glaze ingredients in a small pot and cook over medium heat until just hot. Remove meat from the refrigerator. Pour the glaze over the meat. Cover the pan with
heavy-duty aluminum foil and cook for 3 1/2 to 4 hours (2 1/2 to 3 hours for ribs), or until tender.
Remove from the oven. Pour the liquid from roasting pan into a saucepan. Bring to
a boil, reduce heat to a simmer, and let it cook until the liquid reduces by half and is
slightly thickened, about 20 to 25 minutes.
Preheat the broiler.
Brush the glaze on the roast or ribs. Set under the broiler until the glaze caramelizes
and forms a crust, 1 to 2 minutes. Watch carefully so it doesn’t burn! Serve with
remaining glaze. (Alternatively, serve the roast or ribs with the glaze on the side and
skip the broiling step).
Can be prepared 2 days ahead of time. Store, covered in the refrigerator or freeze
up to 3 months. Defrost in the refrigerator. Rewarm, covered, in a warming drawer or 300° oven.