ROSEMARY DIJON PRIME RIB
This wonderfully easy prime rib will make you think twice about heading out to a restaurant.
Provided by Sandy
Categories Main Dish Recipes Roast Recipes
Time 2h25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Slice small cuts along the outside edges of the roast; fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; generously sprinkle mustard layer with rosemary leaves. Place roast, bone side-down, in a baking dish.
- Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of the meat not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 2.8 g, Cholesterol 85.3 mg, Fat 36.6 g, Protein 21.4 g, SaturatedFat 15.5 g, Sodium 402.7 mg
DIJON-WINE MARINATED RIB ROAST
Make and share this Dijon-Wine Marinated Rib Roast recipe from Food.com.
Provided by Diane C 2
Categories Roast Beef
Time 9h15m
Yield 1 3-4 lb roast, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place roast in a large heavy-duty, zip-top plastic bag. Combine wine and remaining ingredients; pour over roast. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
- Remove roast from marinade, discarding marinade. Place roast on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat.
- Bake at 350° for 1 hour and 15 minutes or until meat thermometer registers 145° (medium-rare) or 160° (medium). Let stand 10 minutes before slicing.
- Note: Rib-eye roasts are also packaged as rib roasts.
- Christmas with Southern Living 1995, Oxmoor House.
Nutrition Facts : Calories 514.8, Fat 41, SaturatedFat 15.8, Cholesterol 115.7, Sodium 262.4, Carbohydrate 1.9, Fiber 0.5, Protein 30.1
GRILLED DIJON PORK ROAST
I created this recipe one day when I was scrambling to find ingredients for dinner. My husband absolutely loved it. Now it's the only way I make pork!-Cyndi Lacy-Andersen, Woodinville, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, whisk vinegar, mustard, honey and salt. Add pork; seal bag and turn to coat. Refrigerate at least 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. , Drain pork, discarding marinade. Place pork on a greased grill rack over drip pan and cook, covered, over indirect medium heat for 1 to 1-1/2 hours or until a thermometer reads 145°, turning occasionally. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 149 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 213mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
HERBED PRIME RIB ROAST WITH RED WINE SAUCE
Marinating and cooking in an oven bag keeps this special occasion main dish moist and flavorful.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.
- Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).
- Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
- Preheat oven to 325 degrees F.
- Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
- Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 3.2 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 9.3 g, Sodium 168 mg, Sugar 0.5 g
LAMB - RIB ROAST DIJON
When selecting Lamb Racks (rib roast), allow at least 3 ribs per person. Racks are usually sold 6 to 8 ribs per roast. This recipe will have to be adjusted logically to accommodate more than two people. Serve with roasted root vegetables, rice pilaf or mashed garlic-potatoes. Suggested wines - Sauvignon-Shiraz or Sauvignon-Blanc (or both). For dessert, I would recommend a lime gelato, to aid digestion; or skip dessert and have another bottle of Sauvignon-Blanc and a selection of cheeses and fresh fruit.
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Trim exterior fat on roast to within 1/4 inch.
- Coat with Dijon mustard.
- Combine bread crumbs, basil and garlic; pat mixture over mustard.
- Place roast, fat side up, on rack, in open roasting pan.
- Insert meat thermometer in thickest part, not resting in fat or on bone.
- Do not add water, and do not cover.
- Roast in preheated oven to desired doneness.
- Allow 30-35 minutes per lb.
- for rare; 35-40 minutes for medium; and 40-45 minutes for well done.
- Remove roast when meat thermometer registers 140 degrees F for rare; 160 for medium and 170 for well done.
- Garnish with lemon slices and Italian parsley, if desired.
Nutrition Facts : Calories 1214.5, Fat 107.2, SaturatedFat 54.5, Cholesterol 275.8, Sodium 297, Carbohydrate 6.6, Fiber 0.6, Sugar 0.7, Protein 52
RIB ROAST WITH THYME-MUSTARD JUS
Categories Beef Mustard Roast Dinner Fall Winter Thyme Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix mustard and 2 teaspoons thyme in small bowl. Place beef in heavy large roasting pan. Coat beef with mustard mixture. Cover; let stand 1 1/2 hours at room temperature or refrigerate overnight.
- Preheat oven to 375°F. Scrape off marinade from beef; reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until thermometer inserted into center of beef registers 120°F, about 10 minutes longer. Transfer beef to cutting board. Tent with foil to keep warm.
- Pour pan juices into 1-cup glass measuring cup. Spoon fat off top of pan juices. Return juices to pan. Place pan atop burners on medium-high heat. Add wine and 1/2 cup water. Boil until juices are reduced to 1/2 cup, scraping up any browned bits. Stir in remaining 1 teaspoon thyme.
- Cut beef into 1/2-inch-thick slices. Sprinkle with salt and pepper. Serve beef with reduced juices.
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