MUSTARD GLAZED BEEF SHORT RIBS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
- Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
- Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
- Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
- Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
- Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
- Serve with the cooking/braising liquid in a sauce boat.
MUSTARD-CRUSTED BEEF RIBS
Make and share this Mustard-Crusted Beef Ribs recipe from Food.com.
Provided by loof751
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season the ribs with salt and pepper. Place on a greased rack on a roasting pan and bake at 450 degrees for 30 minutes.
- Turn the ribs and bake at 300 degrees for 30 more minutes. Remove from oven. Reduce oven temperature to 200 degrees.
- Mix Dijon mustard and wine in a small bowl. Coat the ribs with this mixture and sprinkle with breadcrumbs.
- Bake at 200 degrees for 1 hour.
- Saute the onions in the butter in a small saucepan until onions are translucent.
- Add the flour and stir until combined.
- Stir in the broth and the beef granules. Simmer until thickened, stirring constantly.
- Add the whipping cream and mix well. Simmer just until heated through, stirring constantly.
- Spoon sauce over ribs to serve.
Nutrition Facts : Calories 1510, Fat 127.4, SaturatedFat 55.4, Cholesterol 319.7, Sodium 508.3, Carbohydrate 19, Fiber 1.3, Sugar 1.7, Protein 64.8
PRIME RIB-EYE STEAKS WITH MUSTARD PARMESAN CRUST
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 49m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard.
- Preheat oven to 450 degrees F. Preheat a grill to high.
- Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side.
- Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.
MUSTARD-CRUSTED PRIME RIB WITH MADEIRA GLAZE
This juicy prime rib is spectacular on its own, but the rich Madeira glaze takes it up a notch to wow at special dinners. What's even better is that it roasts with a bed of tender veggies, so you have the whole holiday meal covered in one pan. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour., Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving., Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.
Nutrition Facts : Calories 575 calories, Fat 25g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 828mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 5g fiber), Protein 42g protein.
GARLIC-MUSTARD RIB ROAST
This is one of my favorite ways to prepare a roast because it turns out so tender and flavorful. My husband and our six children just love it!
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place roast in a shallow roasting pan, fat side up. Mix seasonings; rub over roast. Add water, broth and vinegar to pan., Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Baste occasionally with pan juices. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts :
MUSTARD-CRUSTED BONELESS PRIME RIB ROAST WITH CREAM SAUCE
Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.
Provided by Anna Stockwell
Categories Christmas Dinner Beef Roast Beef Rib Sour Cream Mustard Horseradish Winter Entertaining Wheat/Gluten-Free
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
- Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2-4 hours (start checking every 5-10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
- Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
- Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
- Do Ahead
- Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.
ROAST BEEF WITH A MUSTARD CRUST AND TRADITIONAL GRAVY
Make and share this Roast Beef With a Mustard Crust and Traditional Gravy recipe from Food.com.
Provided by Candy in Tyrone
Categories Roast Beef
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Weigh the beef to establish the cooking time. Preheat the oven to 220C/425F/Gas 7.
- Crumble 1 Beef OXO cube into a small bowl, mix with the flour and mustard powder. Dust this over the fat surface of the beef, rubbing in gently. This will become nicely crusty during cooking as well as adding flavour. Now season with freshly ground black pepper.
- Place the beef in a roasting tin and tuck the onion quarters around the meat. Cook for 20 minutes then reduce the oven to 160C/325F/Gas 3 and cook slowly for 20 minutes per 450g for medium rare and 15 minutes per 450g for rare.
- Whilst the meat is cooking, baste it in its own juices to keep it moist and succulent. Transfer the cooked meat to a carving plate and loosely cover with foil to rest for 10-15 minutes.
- Meanwhile to make the gravy: tilt the roasting tin and spoon off all but 2 tbsp of the fat, also retaining the brown juices and the caramelised onion. Place the mixture in a saucepan over a gentle heat and allow the juices to sizzle then sprinkle in the flour and blend to a smooth paste. Let the flour cook for a moment or two until browned. This helps to produce a rich colour gravy.
- Crumble and stir 1 Beef OXO cube into 600ml (1pt) hot water.
- Using a wooden spoon, loosen the tasty crisp brown bits stuck to the tin whilst gradually adding the hot stock. Stir briskly until the simmering gravy is smooth and thickens. If you prefer your gravy thicker, simply leave to bubble and reduce for a minute or two.
- Carve the beef onto warm plates, accompanied with roasted potatoes and Yorkshire puddings and enjoy with lashings of hot gravy.
- For rich red wine gravy, replace 150ml (¼ pt) water with a robust red wine.
Nutrition Facts : Calories 526.1, Fat 16, SaturatedFat 5.8, Cholesterol 225.3, Sodium 720.8, Carbohydrate 6, Fiber 0.7, Sugar 1.7, Protein 84.2
MUSTARD-SEED-CRUSTED PRIME RIB ROAST WITH ROASTED BALSAMIC ONIONS
Provided by Jill Silverman Hough
Categories Beef Mustard Onion Roast Christmas Dinner Vinegar Christmas Eve Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.
- Preheat oven to 450°f. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F.
- Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120°F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.
- Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 450°F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.
- Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.
- Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass dijon crème fraîche and jus alongside.
- What to drink:
- The king of roasts meets its match in the king of wines. Dijon mustard's pleasant sharpness softens Cabernet's big tannins. With the roast, try the ROBERT MONDAVI 2006 CABERNET SAUVIGNON OAKVILLE (California, $45). The wine's spice and blackberry flavors are perfect with the beef.
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MUSTARD AND THYME-CRUSTED RIB OF BEEF RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Roast RecipesServings 8Calories 654 per serving
- Preheat the oven to 200°C/fan180°C/gas 6. Mix the oil, chopped veg, garlic and half the thyme in a large roasting tin and place the beef in the centre.
- For the crust, mix 1 tbsp of the Dijon mustard with the breadcrumbs, rosemary and remaining thyme, and season. Brush 1 tbsp mustard over the fat of the beef, then press the crust onto it. Cover with well-oiled foil and roast for 20 minutes.
- Add half the wine and a good splash of water to the tin, turn down the oven to 180°C/fan160°C/gas 4 and roast for 1 hour 20 minutes, adding more water occasionally.
- Take off the foil and roast for a further 20 minutes to brown the crust. To check it is cooked, insert a skewer into the thickest part for 30 seconds, then lay it against the back of your hand. If it feels cool, the meat is rare; if warm, it is medium-rare; if hot, it is medium. Remove from the tin and rest, covered with foil, for 20 minutes.
SPICED CORIANDER AND MUSTARD-CRUSTED RIB ROAST OF BEEF …
From foodandwine.com
5/5 (130)Total Time 4 hrsServings 12-14
- Put the allspice berries in a spice grinder and finely grind. Pass through a fine strainer into a bowl. Put the coarse bits in the strainer back in the grinder. Add the peppercorns and coarsely grind. Transfer to the bowl. Coarsely grind the mustard seeds and add to the bowl. Coarsely grind the coriander and then the cumin seeds; add to the bowl. Stir the 3 tablespoons of salt into the spices. Rub the spice blend all over the meat. Cover the roast and refrigerate overnight.
- Put a large roasting pan in the middle of the oven and preheat the oven to 375°. Let the rib roast stand at room temperature for 30 minutes.
- Season the roast with salt and place it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and roast at 350° for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the roast to a carving board to rest for about 20 minutes.
- Meanwhile, in a bowl, stir the yogurt with the horseradish, ginger, black pepper and sugar and season with salt. Refrigerate the raita until 20 minutes before serving.
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