Help with cross rib roast

[goldilocks]

Sneezles, thanks for your help! Do you have any recipes that I could try out?

[sneezles]

I found this one in MasterCook:


* Exported from MasterCook *

Italian-Style Roast Beef with Baked Vegetables

Recipe By :
Serving Size : 10 Preparation Time :2:30
Categories : Beef International Cuisine


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
1/4 teaspoon dried oregano
2 cloves garlic -- slivered
2 pounds small new potatoes
3 medium onions -- cut in eights
6 large carrots -- cut lengthwise
4 1/2 pounds boneless rolled cross rib roast
pepper -- ground
parsley -- chopped
lemon wedges

1. Preheat oven to 325 degrees F. In a shallow roasting pan about 10 by 15 inches, mix oil, oregano, and garlic. Peel potatoes completely, if you wish, or peel a 1-inch-wide strip around center of each. Add potatoes, onions, and carrots to oil mixture, stirring to coat well. Move vegetables to both ends of pan.

2. Place roast, fat side up, in center of pan. Sprinkle with pepper. Roast uncovered for about 1-1/2 to 2 hours, turning potatoes once, until vegetables are tender and meat thermometer inserted in center of thickest part of roast registers 135 degrees F (rare) to 145 degrees F (medium-rare to medium).

3. Slice meat, spoon pan juices over slices and serve with parsley-sprinkled vegetables and lemon wedges to squeeze over each serving.


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Per Serving (excluding unknown items): 593 Calories; 39g Fat (60.1% calories from fat); 35g Protein; 24g Carbohydrate; 3g Dietary Fiber; 118mg Cholesterol; 124mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 5 Fat.

NOTES : A cross rib roast, also called a shoulder clod roast -- a fairly lean, yet juicy boneless rolled roast from the shoulder or chuck -- often carries a merely moderate price tag. For the most tender results, cook it to a rare 135 degrees F to 145 degrees F. Baked with onions, carrots, and new potatoes and accompanied by a salad and dessert, it provides a satisfying meal for family or guests.
Nutr. Assoc. : 0 0 0 4219 0 0 4740 0 0 0



[This message has been edited by sneezles (edited 06-08-2001).]

[sneezles]

I also found this roast:


* Exported from MasterCook *

Beef Rib Eye Roast with Madeira Sauce

Recipe By :Susan Parenti
Serving Size : 12 Preparation Time :0:15
Categories : Beef Roast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds beef rib eye roast
2 cloves garlic -- crushed
1 teaspoon salt
1 teaspoon black pepper -- cracked
1 teaspoon dried thyme leaves -- crushed
1/2 teaspoon dried tarragon leaves -- crushed
1/4 cup shallots -- finely chopped
1 cup ready-to-serve beef broth
1/2 cup Madeira wine
1 tablespoon tomato paste
Apple slices -- if desired
Italian parsley -- if desired

Combine garlic, salt, pepper, thyme and tarragon to form paste; rub evenly over surface of beef rib roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat. Do not add water. Do not cover. Roast in 350 degrees F (moderate) oven to desired degree of doneness. Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 135 degrees F for rare; 155 degrees F for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise approximately 5 degrees F in temperature to reach 140 degrees F for rare; 160 degrees F for medium.

Meanwhile skim and discard fat from drippings in roasting pan. Add shallots; cook over medium heat 2 to 3 minutes, stirring occasionally. Increase heat to medium-high. Deglaze pan by adding beef broth and Madeira wine to pan, stirring to dissolve browned meat juices attached to pan. Add tomato paste; continue cooking until liquid is reduced to 3/4 cup, stirring frequently. Trim excess fat from roast before carving. Serve roast with sauce.

Garnish roast with apple slices and Italian parsley.

Source:
"National Cattlemen's Beef Association"

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Per Serving (excluding unknown items): 342 Calories; 17g Fat (48.5% calories from fat); 40g Protein; 2g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 378mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 Fat.

NOTES : A beef rib eye roast will yield three 3-ounce cooked, trimmed servings per pound.
Nutr. Assoc. : 9042 0 0 0 3159 3158 0 117 4080 0 0 0

[goldilocks]

I've got one in my freezer that needs to be used up. Does anyone have any good recipes for this cut of meat? Could I treat it like a pot roast and put it in my crockpot or bake it like a brisket? I am really unfamiliar with cuts of meat so any help is appreciated.

[This message has been edited by goldilocks (edited 06-08-2001).]

[sneezles]

Rib roasts are very tender and probably shouldn't be cooked in a crock pot but rather roasted or braised in the oven. Any recipe for an eye-of-round roast would work for the rib roast.