Dijon and Herb Rubbed Beef Roast with Cranberry Sauce

Name: Dijon and Herb Rubbed Beef Roast with Cranberry Sauce
Total time: 3 h 15 min
Yield: 10
Cuisine: American
Ingredients: Ribeye Roast; Dijon-style mustard; steak seasoning blend; dried rosemary leaves; fresh cranberries; water; honey

3 HRS 15 MINS

Time to Cook

10

Servings

7

Ingredients

Cook Mode

Ingredients

1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
3 tablespoons plus 2 teaspoons Dijon-style mustard, divided
1 tablespoon steak seasoning blend
1 teaspoon dried rosemary leaves
3 cups fresh cranberries (about 12 ounces)
2 cups water
1/2 cup honey

Preparation

Step 1

Preheat oven to 350°F. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef Rib Roast Bone-In .
Step 2

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. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
Step 3

Meanwhile, combine cranberries, water 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. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.
Step 4

Remove Roast when meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Step 5

Carve Roast into slices; season with salt and pepper, as desired. Serve with cranberry sauce.

Nutrition Information

Nutrition information per serving: 393 Calories; 155.7 Calories from fat; 17.3g Total Fat (6.7 g Saturated Fat; 0.86 g Trans Fat; 1.1 g Polyunsaturated Fat; 7.8 g Monounsaturated Fat;) 118 mg Cholesterol; 218 mg Sodium; 17.5 g Total Carbohydrate; 1.1 g Dietary Fiber; 41.9 g Protein; 3.3 mg Iron; 522 mg Potassium; 8.7 mg NE Niacin; 0.8 mg Vitamin B₆; 3.5 mcg Vitamin B₁₂; 10.6 mg Zinc; 52.7 mcg Selenium; 267 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, and Potassium.

Filed Under:

Pot Roast / Comfort Foods

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