CROSS RIB ROAST
Roast with gravy -- rich flavor...too good not to share!
Provided by Cynthia Betancourt
Categories Main Dish Recipes
Time 3h25m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 11.8 g, Cholesterol 124.3 mg, Fat 34.8 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 12.5 g, Sodium 1268.7 mg, Sugar 1.1 g
MARINATED CHUCK STEAK
You can turn an inexpensive cut of beef, like chuck steak, into a real treat with this easy marinade. It tenderizes and boosts the flavor. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first 7 ingredients. Add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.,
Nutrition Facts : Calories 263 calories, Fat 14g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 313mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
CROSS RIB ROAST
I found this delicious, simple-to-prepare recipe on the Internet. The source as "The Complete Meat Cookbook" by Bruce Aidells.
Provided by agileangus
Categories Roast Beef
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brush roast with balsamic vinegar.
- Make a paste with remaining ingredients and apply to meat.
- Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
- Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.
Nutrition Facts : Calories 47.4, Fat 3.5, SaturatedFat 0.5, Sodium 1747.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1.2, Protein 0.4
SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER
Here's the secret of those delicious bistro steaks: a little garlicky butter slathered on while searing. Serve the steak with Pommes Frites and wallow in your happiness.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 7
Steps:
- Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
- Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
- Heat the oven to 425 degrees F.
- In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.
More about "beef chuck cross rib steak boneless food"
10 BEST BEEF CHUCK CROSS RIB ROAST RECIPES - YUMMLY
11 BEST CHUCK STEAK RECIPES THAT ARE TENDER AND JUICY
From izzycooking.com
CROSS RIB SIMMERING STEAK BRAISED WITH ONIONS, …
From thriftyfoods.com
10 CHUCK STEAK RECIPES THAT ARE TENDER, JUICY, AND …
From allrecipes.com
CROSS RIB STEAK (BEEF SHOULDER STEAK) - THE MEAT SOURCE
From themeatsource.com
10 BEST BEEF CHUCK BONELESS RIBS RECIPES - YUMMLY
From yummly.com
10 WAYS TO COOK A CHUCK CROSS RIB STEAK - WIKIHOW
BEEF CHUCK CROSS RIB STEAK BONELESS BEST RECIPES
From findrecipes.info
CROSS RIB STEAKS WITH GARLIC BUTTER SAUCE & SAUTéED MUSHROOMS
From teamterryketo.com
2 WAYS TO COOK CROSS RIB STEAK SO IT'S TENDER AND JUICY
From livestrong.com
ALL ABOUT CROSS RIB STEAKS - MEATHACKER
From alderspring.com
BEEF CHUCK CROSS RIB STEAK BONELESS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BEEF CHUCK CROSS RIB ROAST RECIPE - AN EXERCISE IN FRUGALITY
From anexerciseinfrugality.com
RECIPES FOR BONELESS BEEF CHUCK CROSS RIB STEAK – CAMPO GRANDE
From eatcampogrande.com
WAYS TO COOK CROSS RIB STEAK | EHOW
From ehow.com
WHAT IS THE DIFFERENCE BETWEEN CROSS RIB ROAST AND CHUCK ROAST?
From fromhungertohope.com
BEEF WHOLESALE NOMENCLATURE – 100 SERIES - CANADIAN FOOD …
From inspection.canada.ca
HOW TO GRILL CROSS RIB STEAK: THE ROAD TO JUICY PERFECTION
From bbqhost.com
13 BEEF CHUCK STEAK RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO COOK BONELESS BEEF CROSS RIB STEAK – CAMPO GRANDE
From eatcampogrande.com
BEEF CHUCK CROSS RIB ROAST BONELESS RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF CHUCK CROSS RIB STEAK THIN CUT RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RECIPES FOR BONELESS BEEF CHUCK CROSS RIB - ARMENTROUT SULL1946
From armentroutsull1946.blogspot.com
WAYS TO COOK CROSS RIB STEAK - OUR EVERYDAY LIFE
From oureverydaylife.com
HOW TO COOK A BEEF CHUCK CROSS RIB ROAST BONELESS - COOKING TOM
From cookingtom.com
HOW TO BRAISE A CROSS RIB STEAK - OUR EVERYDAY LIFE
From oureverydaylife.com
BONELESS CHUCK CROSS RIB STEAK : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEL AIR BEEF CHUCK CROSS RIB STEAK BONELESS - STEAK
From frontend.myfitnesspal.com
BEEF CHUCK CROSS RIB STEAK BONELESS RECIPES | DEPORECIPE.CO
From deporecipe.co
CROSS RIB ROAST | TRAEGER GRILLS
From traeger.com
RALEYS - BEEF CHUCK CROSS RIB EYE STEAK BONELESS
From androidconfig.myfitnesspal.com
HOW TO COOK BEEF CROSS RIB STEAK - COOKING TOM
From cookingtom.com
BONELESS CHUCK CROSS RIB ROAST RECIPE - COOKEATSHARE
From cookeatshare.com
BEEF CHUCK CROSS RIB ROAST BONELESS RECIPES RECIPES
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love