ISO recipes for cross rib roast

[goldilocks]

I have 2 cross rib roasts in my freezer and don't know what to do with them. I am planning to serve them with latkes on Hanukah. Any good recipes out there?

Thanks!

[sneezles]

Here are a couple from Mastercook:


* Exported from MasterCook *

Prime Rib Roast

Recipe By :Cook's Magazine November 1987
Serving Size : 6 Preparation Time :1:30
Categories : American English
Fall Roast
Roasted Winter


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds prime rib roast
Salt
Fresh ground black pepper
1/2 teaspoon dried rosemary

COOKING:
Heat oven to 500°F. Put the rib roast in roasting pan, season with salt and pepper and rosemary, and sear in preheated oven for 15 minutes. Lower heat to 350°F. and cook until internal temperature reaches 130°F, about 1 1/4 hours, for medium-rare. Remove roast from oven, cover with a sheet of foil, and let rest for about 10 minutes.

SERVING:
Put roast with ribs down on a cutting board and cut into thick or thin slices. For thin slices, cut meat off the ribs. For thick ones, cut between the ribs as necessary.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1353 Calories; 114g Fat (77.1% calories from fat); 76g Protein; trace Carbohydrate; trace Dietary Fiber; 318mg Cholesterol; 241mg Sodium. Exchanges: 0 Grain(Starch); 11 Lean Meat; 16 1/2 Fat.

NOTES : Basic beef roast, this one accented with rosemary.

A prime rib roast is not only one of the simplest roasts to cook, it is also the easiest roast to carve IF you have your butcher remove the chine and feather bones.

The adage that the tenderest meat is farthest from horn and hoof is true, but even the luxury cuts need to be carved correctly for the best texture.
Nutr. Assoc. : 4630 0 0 0


CookWare(tm) from Cooking Light(r)

Beef Rib Roast Cooking Light YEAR: Nov/Dec PAGE: 182

INGREDIENTS FOR 6 SERVINGS:
2 tablespoons low-sodium Worcestershire sauce
1 (3-pound) boneless rib eye roast
1 teaspoon salt
1/2 teaspoon pepper
Vegetable cooking spray
1 large onion, quartered
2 medium carrots, cut into 1-inch pieces
1-1/4 cups water
1 (10-1/2-ounce) can beef broth, undiluted

INSTRUCTIONS:
Brush Worcestershire sauce over roast (do not trim fat); sprinkle with salt
and pepper. Place roast, fat side up, on a rack coated with cooking spray;
place rack in a roasting pan. Arrange onion and carrots on rack around roast.
Insert meat thermometer into thickest portion of roast. Bake at 325 degrees
for 1-1/2 hours or until thermometer registers 130 degrees (rare) to 160
degrees (medium). Place roast on a serving platter; cover with aluminum foil.
Set roasted vegetables aside.

Wipe remaining drippings from pan with paper towels, leaving browned bits on bottom
of pan. Add roasted vegetables, water, and broth to pan; bring to a boil over
medium-high heat, scraping bottom of pan with a wooden spoon to loosen browned
bits. Cook 15 minutes or until broth is reduced to 1 cup. Remove from heat;
discard vegetables.

Slice the roast thinly; serve with broth. Yield: 6
servings (serving size: 3 ounces meat and 2 tablespoons broth).


NUTRITIONAL INFORMATION:
CALORIES 353 (29% from fat); PROTEIN 52g; FAT 11.3g (sat 4.3g, mono 4.9g, poly
0.4g); CARB 7.7g; FIBER 1.5g; CHOL 127mg; IRON 3.8mg; SODIUM 848mg; CALC 25mg
FOR Yorkshire Pudding: CALORIES 131 (27% from fat); PROTEIN 4.8g; FAT 3.9g
(sat 1.5g, mono 1.5g, poly 0.5g); CARB 18.6g; FIBER 0.6g; CHOL 41mg; IRON
1.1mg; SODIUM 84mg; CALC 45mg



[This message has been edited by sneezles (edited 12-15-2000).]