Moms Famous Garlic Dijon Cross Rib Roast Recipes

CROSS RIB ROAST RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F. Place the roast into a roasting pan. Set aside. In a bowl, mix Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil and 1 tablespoon paprika into a paste. Spread the paste over the top and sides of the roast. Pour 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 1 hour. Reduce temperature to 350°F. 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.

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:

• 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.