Christmas Recipes

Dijon and Herb Rubbed Beef
Roast with Cranberry Sauce

The great thing about this recipe is that it uses homemade cranberry sauce, which makes all the difference in the world.

Dijon and Herb Rubbed Beef Roast

Total: 2 1/2 to 3 1/4 hours | Yield: 8 to 10 servings

Ingredients

  • 1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • 3 tablespoons + 2 teaspoons Dijon-style mustard, divided
  • 1 tablespoon steak seasoning blend
  • 1 teaspoon dried rosemary leaves
  • 3 cups fresh or frozen cranberries
  • 1/2 cup honey

Instructions

  1. Heat oven to 350 degrees F.
  2. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast.
  3. Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover.
  4. Roast in 350 degrees F oven for 2 1/4 to 2 1/2 hours for medium rare; 2 1/2 to 3 hours for medium doneness.
  5. Meanwhile, combine cranberries and honey in medium saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer 10 to 15 minutes or until berries burst and mixture is syrupy.
  6. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.
  7. Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for medium doneness.
  8. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 15 to 20 minutes. (Temperature will continue to rise about 10 to 15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
  9. Carve roast into slices; season with salt and pepper, as desired.
  10. Serve with cranberry sauce.

Nutrition

Per serving: 395 calories; 12g fat (5g saturated fat; 5g monounsaturated fat); 113 mg cholesterol; 411 mg sodium; 22g carbohydrate; 1.8g fiber; 47g protein; 13.6mg niacin; 1.0mg vitamin B6; 2.7mcg vitamin B12; 3.2mg iron; 55.1mcg selenium; 8.8mg zinc; 182.3mg choline

Per serving: 316 calories; 10g fat (4g saturated fat; 4g monounsaturated fat); 91mg cholesterol; 328mg sodium; 18g carbohydrate; 1.5g fiber; 38g protein; 10.9mg niacin; 0.8mg vitamin B6; 2.2mcg vitamin B12; 2.6mg iron; 44.1mcg selenium; 7.1mg zinc; 145.8mg choline

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Attribution

Recipe and photo used with permission from: The Beef Checkoff


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