Beer-Braised Holiday Top of the Rib
['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']
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.
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