oven roasting

Mustard and cranberries make a delicious finishing touch for this oh-so-easy bone-in Rib Roast. While this dish take just minutes of prep time, your friends will only think it took you all day to make!

Dijon and Herb Rubbed Beef Roast with Cranberry Sauce

beef

Dijon-style mustard, divided

steak seasoning blend

rosemary leaves

cranberries (about 12 ounces)

water

honey

Preheat oven to 350&#176;F. Combine 3 tablespoons&#160;mustard, steak seasoning and rosemary in small bowl.&#160;Rub evenly onto all surfaces of beef Rib Roast Bone-In . 

Place Roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350&#176;F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness. 

Meanwhile, combine cranberries, water&#160;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.&#160;Stir in remaining 2 teaspoons mustard; remove from heat. Set aside. 

Remove Roast when meat thermometer registers 135&#176;F for medium rare; 145&#176;F for medium doneness. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10&#176;-15&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.)

Carve Roast into slices; season with salt and&#160;pepper, as desired.&#160;Serve with cranberry sauce. 

This triple-tested smoked Rib Roast is the one you want to&#160;feed your friends and family.

Smoked Herb Rib Roast

beef Ribeye Roast

olive oil

salt

black pepper

rosemary

thyme

sage

parsley (optional)

&lt;div&gt;Combine oil, salt, pepper, rosemary, thyme and sage in small bowl to form a paste. Spread evenly onto all surfaces of beef Ribeye Roast.&#160;&lt;/div&gt;

Add wood chunks, chips or pellets to smoker according to manufacturer&#39;s instructions. Preheat smoker to 225&#176;F.

Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Place roast in smoker, rib side down according to manufacturer&#39;s instructions. Set timer for&#160;6 hours depending on desired smoke flavor. Smoke roast 4 to 6 hours for medium doneness. Carefully remove roast from smoker &lt;span style=&quot;float: none;font-size: 14px;text-align: left;&quot;&gt;when meat thermometer registers 135&lt;/span&gt;&lt;span style=&quot;float: none;font-size: 14px;text-align: left;&quot;&gt;&#176;&lt;/span&gt;&lt;span style=&quot;float: none;font-size: 14px;text-align: left;&quot;&gt;F&lt;/span&gt;.&#160;

&lt;p&gt;Preheat oven to 350&#176;F. Place roast, fat-side up, in shallow roasting pan for 30 minutes to 1 hour. Remove roast when meat thermometer registers 140&#176;F for medium rare; 155&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.)&lt;/p&gt;

Carve roast into slices between ribs. For thinner slices, remove ribs then carve. Season roast with salt and parsley, as desired.

Impress your dinner guests with this French-inspired recipe using Rib Roast. Perfect for a special occasion or just a sit down family meal.

Beef Rib Roast with Red Wine Cherry Sauce

unsalted butter

reduced-sodium beef broth, divided

dry red wine

cherries

cornstarch

Preheat oven to 350&#176;F. Combine&#160;2 tablespoons shallots, 2 tablespoons thyme and 1 teaspoon pepper; press evenly onto all surfaces of beef Rib Roast Bone-In. 

Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350&#176;F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness. 

Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add remaining 1/4 cup shallots and 1 teaspoon thyme; cook and stir&#160;3 to 5 minutes&#160;or until shallots are tender and&#160;begin to turn golden. Add 3/4 cup broth, wine and cherries&#160;to skillet; bring to boil. Reduce heat; cook, uncovered, over medium heat&#160;6 to 8 minutes or until reduced to 1-1/2&#160;cups. Combine remaining 1/4 cup broth and cornstarch; whisk into wine mixture. Stir in remaining 1/8 teaspoon pepper;&#160;bring to a boil. Cook 1 to 2&#160;minutes or until sauce thickens, stirring occasionally. Season with salt,&#160;as desired. 

Remove roast when meat thermometer registers 135&#176;F for medium rare; 145&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10&#176;F to 15&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.) 

Carve roast into slices; season with salt, as desired. Serve with Red Wine-Cherry Sauce. 

Mastering a classic Rib Roast has never been so easy. Pair it with a garlicy pepper rub and a homemade horseradish sauce for out of this world flavor.

Rib Roast with Horseradish Sauce

Salt

Roasted Fennel (recipe follows) (optional)

peppercorns

garlic

vegetable oil

whipping cream

fennel bulb

horseradish

fennel fronds

Heat oven to 350&#176;F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350&#176;F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness. 

Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve.

Remove roast when meat thermometer registers 135&#176;F for medium rare; 145&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10&#176;-15&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.) 

Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Roasted Fennel:&lt;/b&gt; Trim off and discard fronds and stems from 4 large fresh fennel bulbs (about 3-1/2 pounds) to within 1 inch of bulbs. Cut each bulb lengthwise into quarters. Place on metal baking sheet. Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down. About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once. 

Oregano, lemon peel, garlic and pepper in perfect harmony.

Lemon-Oregano Steak Rub

oregano oregano leaves

lemon peel

garlic,

pepper

Combine Rub ingredients; press evenly onto beef steaks.

&lt;!--StartFragment--&gt;&lt;a href=&quot;https://www.beefitswhatsfordinner.com/cooking/grilling-basics&quot; style=&quot;text-decoration: underline;font-size: 14px;&quot;&gt;Grill&lt;/a&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;,&#160;&lt;/span&gt;&lt;a href=&quot;https://www.beefitswhatsfordinner.com/cooking/skillet-cooking-basics&quot; style=&quot;text-decoration: underline;font-size: 14px;&quot;&gt;pan-broil&lt;/a&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;&#160;or&#160;&lt;/span&gt;&lt;a href=&quot;http://recipe.beef.org/originalAttribute=&quot; style=&quot;text-decoration: underline;font-size: 14px;&quot;&gt;broil&lt;/a&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;&#160;steaks; place roast in oven and&#160;&lt;/span&gt;&lt;a href=&quot;https://www.beefitswhatsfordinner.com/cooking/oven-roasting-basics/oven-roasting-time-guidelines&quot; style=&quot;text-decoration: underline;font-size: 14px;&quot;&gt;cook&lt;/a&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;&#160;according to chart. Cook to medium rare (145&#176;F) to medium (160&#176;F) doneness.&lt;/span&gt;&lt;br style=&quot;font-size: 14px;&quot;/&gt;&lt;br style=&quot;font-size: 14px;&quot;/&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;Visit our&#160;&lt;/span&gt;&lt;a href=&quot;https://www.beefitswhatsfordinner.com/cooking/marinades-and-rubs&quot; style=&quot;text-decoration: underline;font-size: 14px;&quot;&gt;Rubs&lt;/a&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;&#160;page for more information.&lt;/span&gt;&lt;!--EndFragment--&gt; 

Try this classic Prime Rib recipe today. Enhance the flavors of the roast with a Dijon-style mustard and red wine sauce.

Classic Beef Rib Roast

Beef Ribeye Roast Bone-In, small end (4 to 6 pounds)

garlic-pepper seasoning

shallot

country Dijon-style mustard

butter, softened

Heat oven to 350&#176;F. Combine garlic-pepper seasoning and 2 tablespoons thyme in small bowl; press evenly onto all surfaces of beef Ribeye Roast. 

Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350&#176;F oven 1-3/4 to 2 hours for medium rare; 2 to 2-3/4 hours for medium doneness. 

Meanwhile skim fat from drippings. Combine drippings, shallot and remaining 2 teaspoons thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Add butter, stir until incorporated. Season with salt and pepper, as desired.

Carve roast into slices. Serve with sauce.

Impress dinner guests without breaking a sweat. Coat a center-cut Tenderloin in herbs and spices, roast and serve with a colorful red-pepper-and-green-bean rice blend.

Herbed Beef Tenderloin with Holiday Rice

beef Tenderloin Roast Center-Cut (2 to 3 pounds)

basil

butter

onion red bell pepper

rice

almonds,

Heat oven to 425&#176;F. Combine seasoning ingredients; press onto beef Tenderloin Roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425&#176;F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. 

Remove roast when meat thermometer registers 135&#176;F for medium rare; 145&#176;F for medium. Tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10&#176; to 15&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.) 

Heat butter in large skillet over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add beans; cook and stir 2 minutes. Stir in rice and almonds; heat through. Carve roast; season with salt. Serve with rice. 

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