Ingredients

• 1 tablespoon sweet or hot smoked paprika
• 1 tablespoon dark brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon instant coffee granules
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• One 5-pound top of the rib
• 3 tablespoons olive oil
• Three 12-ounce cans or bottles dark lager beer
• 1 garlic head, halved horizontally
• 1 pound small parsnips, peeled and halved length wise
• 1 pound peeled baby carrots with greens

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Instructions

1. Preheat the oven to 325°F
2. Combine the paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder in a small bowl and stir to mix. Pat the meat dry with paper towels and rub the spice mixture all over.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat until nicely browned, 4 to 6 minutes per side. Pour the beer over the meat, cover, and transfer to the oven.
4. Roast for 2 hours. Flip the meat over. Add the garlic, parsnips, and carrots. Cover and roast until the meat and vegetables are tender, about 1 1/2 hours more. Transfer the meat to a cutting board and let rest at least 15 minutes before slicing. Transfer the vegetable and garlic to a platter, reserving the pan sauce.