Re: cross rib roast (help)


"dan" wrote in message

about 4-5 pounds. haven't got a clue what to do with it. rather not
use a crock pot / slow cooker, but the truth is I have no experience
with this cut, or any 'roast' for that matter.

there is a recipe floating on the net that starts with rubbing it with
balsamic, among other things....

anyone have any pointers?

(I'm a roast newbie)


Dan, here's 2 that look interesting.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: STANDING RIB ROAST WITH HERBED CRUST
Categories: Beef, Meats
Yield: 6 To 8 serv.

1 Standing rib roast (7-8 lbs)
-(about 3 or 4 ribs)
1/2 c Fresh thyme leaves; chopped
-(reserve stems)
4 Garlic cloves; peeled and
-cut into slivers
1 tb Freshly ground black pepper
1/2 ts Salt
1 c ;water
2 To 3 tablespoons flour
-optional

Preheat oven to 475 degrees F. Dry the roast thoroughly. Lightly
score the fat, then rub the whole roast with the reserved thyme
stems. Rub the face and underside of the roast with half of the
garlic slivers. Rub the whole roast with the pepper and salt. Pierce
the fat layer just enough to insert the remaining garlic slivers--do
not pierce into the flesh. Pat and press the thyme leaves into the
scored layer of fat. Place the roast bones down in a shallow roasting
pan just large enough to hold it comfortably. Insert a meat
thermometer in the top of the roast; make sure it is not touching
bone.

Roast for 15 minutes. Reduce oven temperature to 350 degrees and
roast until done to your liking: 125-130 degrees for rare, 140-150
degrees for medium, and 160-165 degrees for well done. Count on
cooking times approximately as follows: For rare, cooking time is
12-15 minutes per pound; medium, 15-18 per pound; well-done, 18-20
minutes per pound.

Remove the roast from the oven and place it on a carving board. Let it
stand, loosely covered with aluminum foil, for 15 minutes before
carving.

Meanwhile, skim all but a few tablespoons of fat from the juices in
the roasting pan. Place the pan over medium heat; add 1/2 cup of the
water and stir to deglaze the pan, scraping up any bits clinging to
the bottom of the pan. Add the remaining water. This juice can be
served with the roast. For a flour based gravy, stir in the optional
flour until it browns before adding the 1/4 cup of water.

To carve, place on a carving board or platter, and cut away the bones.
Place the roast cut-side down on the board and carve into 1/2- to
3/4-inch-thick slices. Serves 6 to 8. Source: San Francisco Chronicle,
12/20/95.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: MUSTARD-COATED RIB ROAST WITH HORSERADISH SAUCE
Categories: Main dish, Meats
Yield: 8 Servings

1 4-6 lb. Beef Rib Roast
- (bone-in), fat cover
- trimmed to 1/8-inch thick
1 1/2 tb Paprika
1 tb Crushed black peppercorns
1 tb Coase salt
1 tb Dried oregano, crumbled
1 tb Dried thyme, crumbled
2 ts Celery seeds
1 ts Cayenne pepper
2 tb Dijon mustard
2 tb Grated onion
2 Garlic cloves; pressed

MMMMM---------------------HORSERADISH SAUCE--------------------------
1/2 c Grated radishes
3 tb Prepared horseradish
2 tb Dijon mustard
1 ts Sugar
1/2 c Chilled whipping cream
-- whipped to stiff peaks
Salt and pepper

Mix first 7 dry ingredients in a small bowl. Mix mustard, onion, and
garlic in another small bowl. Rub mustard mixture over meat. Sprinkle
the spice mixture over roast surface. Cover and refrigerate for 2
hours before cooking. Or, if time allows, for a "cured" flavor, let
seasoned roast stand in refrigerator overnight before cooking. Place
roast, fat side up, on a rack in a shallow roasting pan in a 325
degree F oven for 2 1/4 hours or 26-30 min./lb. Remove from oven when
meat thermometer inserted in center, not touching bone or fat,
registers 135 degrees F for med-rare or 150 degrees F for medium
doneness. Let roast stand tented with foil for 15 min. before carving.

Serve with Horseradish Sauce (recipe below). Serves 8 to 12.

Horseradish Sauce: Mix grated radishes, horseradish, mustard and
sugar in a small bowl. Just before serving, pour radish mixture over
whipped cream and fold together gently.

Serve with sliced beef roast. Makes 2 cups.

* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org

MMMMM



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