Cross Rib Roast Recipe 415
CROSS RIB POT ROAST & VEGGIES
Wonderful flavored pot roast or you may use a crock pot. You could add potatoes to make this a complete meal in one pot. Add potatoes for the last 45 minutes of cooking time in the Dutch Oven . If you are using a crock pot allow5 1/2 hours on low put your veggies (including potatoes) on the bottom of the crock pot put roast on top, turn roast after 3 hours and baste with sauce. I prefer doing this recipe in a Dutch oven .
Provided by Bergy
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make small cuts in the roast and insert the slivers of garlic.
- Rub the meat with salt and pepper.
- In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
- Add onions, carrots, celery, thyme, bay leaf, and stock.
- Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
- Stir in the tomatoes, parsley, oregano, and basil.
- Simmer for about an hour or until the beef is tender, discard bay leaf.
- Slice and serve with veggies and sauce.
CROSS RIB ROAST
I found this delicious, simple-to-prepare recipe on the Internet. The source as "The Complete Meat Cookbook" by Bruce Aidells.
Provided by agileangus
Categories Roast Beef
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brush roast with balsamic vinegar.
- Make a paste with remaining ingredients and apply to meat.
- Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
- Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.
Nutrition Facts : Calories 47.4, Fat 3.5, SaturatedFat 0.5, Sodium 1747.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1.2, Protein 0.4
CROSS RIB ROAST
Roast with gravy -- rich flavor...too good not to share!
Provided by Cynthia Betancourt
Categories Main Dish Recipes
Time 3h25m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
- Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
- Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 11.8 g, Cholesterol 124.3 mg, Fat 34.8 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 12.5 g, Sodium 1268.7 mg, Sugar 1.1 g
BEEF CROSS RIB ROAST
This delicious beef cross rib roast is the perfect easy recipe for holiday entertaining!
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees
- Place the roast in the oven at 450 degrees for 15 minutes, then drop the temperature down to 350 degrees for about 40-50 minutes until the internal temperature in the thickest part of the roast reads 125 degrees.
- Tent in foil for 15-20 minutes to rest, then slice and top with juices. Enjoy!
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- Brush the cross rib roast with the balsamic vinegar, making sure the balsamic vinegar gets into all the nooks of the roast. Make a paste of the minced garlic, thyme leaves, rosemary leaves, salt, pepper, and oil oil. Rub paste mixture well all over the roast.
- In a large roasting pan, cook the prepared roast for 15 minutes. Reduce oven temperature to 350 degrees F. and cook an additional 50 to 60 minutes or until the internal temperature reaches 125 degrees F. on your instant-read digital meat thermometer
- Remove roast from oven and cover the roast loosely with aluminum foil and let stand for approximately 15 to 20 minutes. Remember, the roast will continue to cook as it sets. The temperature will rise approximately 5 to 10 degrees. So, pay attention to how long you let the cooked roast sit before cutting and serving.
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- Place the meat in a shallow roasting pan. Make a paste by mixing the mustard with the garlic, some pepper, the garlic powder, dry mustard, oil and paprika. Slather it over the top and sides of the roast, smearing well. Pour the water, wine, beef gravy mix and onion soup mix over the roast. Cover the roast with foil.
- Roast it until the meat is fork-tender, basting it every so often, about 2 to 2 1/2 hours. Remove the foil the last half hour of cooking.
- Remove the meat and thinly slice. Add the golden mushroom soup to the roasting pan and stir it with the pan juices, mixing well. Pour some of this over meat, offering the remaining as a side gravy.
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