Moms Famous Garlic Cross Rib Roast Recipes

CROSS RIB ROAST

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.

BEEF RIB ROAST WITH GARLIC AND ROSEMARY

Steps:

• Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
• Let roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
• Do Ahead
• Beef can be marinated 1 day ahead.

HERB AND GARLIC CRUSTED BEEF RIB ROAST

Steps:

• Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
• For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
• Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.

MOM'S FAMOUS GARLIC CROSS RIB ROAST RECIPE

Steps:

• * Note: A cross rib is a cut that is between the shoulder (sometimes known as the chuck) and rib of a the whole side of beef. You may have to ask your butcher for it if you do not find it in the meat section. This roast resembles a round roast but is surrounded about three quarters around with short ribs, which greatly assist with the flavor in this recipe. If you can't find a cross rib, use a boneless chuck roast, or a 3- to 4-inch thick top round roast and lay it in the roasting pan on top of some extra short ribs. Whatever you use, this recipe is a combination of braise and roast and makes for tender, moist roast beef, good hot or cold. While gravy packets can be found in various sizes, do not use one larger than what is called for here, or the roast may be too salty. Heat the oven to 325 degrees. 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. This recipe yields 8 to 10 servings. Each of 10 servings: 626 calories; 733 mg sodium; 126 mg cholesterol; 46 grams fat; 17 grams saturated fat; 7 grams carbohydrates; 36 grams protein; 1.10 grams fiber.

CROSS RIB ROAST

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.