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Dijon & Herb Rubbed Beef Roast with Cranberry Sauce Print Email


1 beef rib roast (2 to 4 ribs or about 6 to 8 pounds)
3 tablespoons plus 2 teaspoons Dijon-style mustard, divided
1 tablespoon Tony's Porterhouse & Roast or Steak & Roast seasoning - to taste
1 teaspoon dried rosemary leaves
3 cups fresh or frozen cranberries
1/2 cup honey

Preheat oven to 350F. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast. Sprinkle with more seasonings if desired.

Place roast, fat-side up, in shallow roasting pan in the center of your preheated oven. Do not add water or cover.

Meanwhile, combine cranberries and honey in medium saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer 10 to 15 minutes or until berries burst and mixture is syrupy. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.

Remove roast when meat thermometer registers 120-130 for rare to medium rare - start checking internal temperature just shy of 2 hours. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes before slicing.

Carve roast into slices; season with salt and pepper, as desired. Serve with cranberry sauce.

Total recipe time: 2-1/2 to 3-1/4 hours
Total recipe time: 2-1/2 to 3-1/4 hours
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