MUSTARD CRUSTED ROAST BEEF
Make roasting easy with this Mustard Crusted Roast Beef, simple to make, big on flavor, and the perfect recipe for any holiday meal.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat your oven to 450F.
- Season the roast with salt and pepper. In a small bowl, mix together mustard and crushed garlic. Rub the roast with the garlic-mustard mixture.
- Place the roast on a rack in a roasting pan and place in the oven for 15 minutes.
- After 15 minutes, reduce the heat to 325F and continue roasting for an additional 35-45 minutes, until an insta-read thermometer inserted into the center of the roast reads 120-125F. (This will give you a medium rare ending roast.)
- Remove the roast from the oven and let it rest for 10 minutes. After resting, the internal temperature should read around 135F.
- Carve and serve immediately.
HONEY MUSTARD CRUSTED PRIME RIB ROAST
This easy guide to the perfect prime rib roast complete with a honey mustard rub and a video to help you along the way will set you up for success this holiday season!
Provided by Julia Frey of Vikalinka
Categories Main Course
Number Of Ingredients 7
Steps:
- Take the beef out of the refrigerator. In a small bowl combine the minced garlic, chopped rosemary, coarse salt, honey, Dijon mustard and olive oil. Rub it all over the prime rib and let it sit at room temperature for 45 minutes to 1 hour to allow the meat to come to room temperature for more even cooking. Preheat the oven to 450F/230C.
- Place the prime rib in a roasting pan fat side up. Roast in the preheated oven for 25 minutes. Reduce the temperature to 350F/180C and continue roasting for 40 minutes longer for the size of the beef specified in this recipe. Add 15 minutes for each additional pound of beef. (See the timing chart in the main body of the article.) The internal temperature of the meat should read 130F/55C for medium rare.
- Take out of the oven and loosely cover with aluminium foil. Let the meat rest for 30 minutes before carving.
Nutrition Facts : Calories 632 kcal, Carbohydrate 7 g, Protein 26 g, Fat 55 g, SaturatedFat 22 g, Cholesterol 114 mg, Sodium 1304 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
QUICK & EASY HONEY MUSTARD
This fast, easy mustard with rice vinegar and honey has more flavor than any other honey mustard dressing I've ever tried. -Sharon Rehm, New Blaine, Arkansas
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 3
Steps:
- In a small bowl, whisk all ingredients. Refrigerate until serving.
Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
HONEY-MUSTARD GLAZED HAM
You won't be disappointed when you try this glorious honey-mustard glazed ham recipe. It couldn't be easier to make, since it only calls for five ingredients!
Categories Christmas Easter Thanksgiving main dish meat
Time 3h15m
Yield 8-10 servings
Number Of Ingredients 5
Steps:
- For the ham: Preheat the oven to 325 ̊ Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch deep. Stick the cloves in between the diamonds.
- Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.
- For the glaze: Mix the mustard, honey and pepper in a medium bowl.
- Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and hake until the ham looks glossy, about 20 minutes. Brush with the remaining glaze and bake until just beginning to caramelize, about 20 more minutes.
- Remove the ham from the oven and let rest 15 to 20 minutes.
HONEY MUSTARD
Steps:
- Mix 1/4 cup each dijon mustard and honey, 1 tablespoon rice vinegar, and salt to taste.
HONEY AND MUSTARD GLAZED ROAST BEEF
A simple way to flavour a Sunday roast. Honey and wholegrain mustard brushed over a beef topside or silverside joint.
Provided by Simply Beef and Lamb
Categories entree
Time 1h35m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5. In a small bowl mix together the honey and mustard. Place the joint on a chopping board and make several slits over it's surface. Season and rub the mixture over the surface of the joint and into the slits. Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich meat juices. Serve hot with all the trimmings or eat cold in sandwiches or wraps. Why not try our Roast Beef Wraps with Watercress and Radish Raita recipe?
Nutrition Facts : Calories 232, Fat 6.6g
HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER
Steps:
- Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
- Preheat the oven to 500 degrees F.
- Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
- In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
- Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.
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.
ROASTED CORNISH HENS WITH HONEY MUSTARD GLAZE
The original recipe came from "The 21 Cookbook: Recipes and Lore from New York's Fabled Restaurant" by Michael Lomonaco and Donna Forsman. I found the cooking time given was insufficient and the recipe made enough glaze for eight hens, never mind four! Obviously, I will be using the changes I made to the recipe. The end result was a big hit with my family and guests, though!
Provided by Irmgard
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Season the hens inside and out with salt and pepper.
- Place equal portions of bay leaves, garlic, thyme and chili flakes inside the cavity of each hen.
- Brush the hens with oil.
- Place, breast side down, on a rack in a roasting pan.
- Cover and roast in a preheated 375 degree F oven for 40 minutes. Check at this point to see if the leg pulls away easily from the body and the meat is no longer pink. If still pink, roast for another 10 to 15 minutes.
- Meanwhile, combine the honey, mustard, vinegar, cumin and cilantro in a bowl.
- Brush over the hens.
- Roast uncovered for another 10 minutes to brown the glaze.
Nutrition Facts : Calories 927.3, Fat 29.7, SaturatedFat 6.8, Cholesterol 619.7, Sodium 687.6, Carbohydrate 20.3, Fiber 1.1, Sugar 17.5, Protein 137
HONEY MUSTARD GLAZE
Make and share this Honey Mustard Glaze recipe from Food.com.
Provided by Katha
Categories Sauces
Time 11m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together.
- Warm in microwave 30 sec if nessary to blend.
- Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.
MUSTARD-ROASTED BEEF TENDERLOIN
If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h5m
Number Of Ingredients 5
Steps:
- Let beef stand at room temperature for 1 hour.
- Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.
HONEY GLAZED CORNED BEEF
A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England.
Provided by Sharon123
Categories Meat
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Tie pickling spices in a square of cheesecloth(spices may come with corned beef package). In a large stock pot, combine corned beef, water, pickling spices, whole vegetables and garlc. Bring to a boil, lower heat and simmer 3 hours. You may use a crockpot for this, cooking 4-6 hours on high.
- Place a cooking rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on rack.
- Combine honey, brown sugar, mustard and ginger to make a glaze. Spoon glaze over meat.
- Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes. Transfer to serving plate.
- Makes 8 servings.
Nutrition Facts : Calories 676.7, Fat 43.3, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2655.2, Carbohydrate 28.7, Fiber 0.9, Sugar 25.4, Protein 41.9
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