Best Sam Arnolds Cross Rib Roast Recipes

CROSS RIB ROAST

Cross Rib Roast image

Roast with gravy -- rich flavor...too good not to share!

Provided by Cynthia Betancourt

Categories Main Dish Recipes

Time 3h25m

Yield 8

Number Of Ingredients 15

Ingredients

1 (5 pound) beef cross rib roast
⅓ cup Dijon mustard
10 large cloves garlic, crushed
½ teaspoon freshly ground black pepper
1 tablespoon garlic powder
½ teaspoon salt, or to taste
1 tablespoon dry mustard powder
2 tablespoons light olive oil
1 tablespoon paprika, plus more for sprinkling
1 ¼ cups water
½ cup red wine
1 (1 ounce) package dry onion soup mix
2 beef bouillon cubes
3 cloves garlic, crushed, or to taste
1 (10.75 ounce) can condensed golden mushroom soup

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 11.8 g, Cholesterol 124.3 mg, Fat 34.8 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 12.5 g, Sodium 1268.7 mg, Sugar 1.1 g

CROSS RIB ROAST

Cross Rib Roast image

I found this delicious, simple-to-prepare recipe on the Internet. The source as "The Complete Meat Cookbook" by Bruce Aidells.

Provided by agileangus

Categories Roast Beef

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs cross-rib roasts
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil

Steps:

Brush roast with balsamic vinegar.
Make a paste with remaining ingredients and apply to meat.
Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

Nutrition Facts : Calories 47.4, Fat 3.5, SaturatedFat 0.5, Sodium 1747.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1.2, Protein 0.4

SAM ARNOLD'S CROSS RIB ROAST

Sam Arnold's Cross Rib Roast image

Make and share this Sam Arnold's Cross Rib Roast recipe from Food.com.

Provided by Barefoot Beachcomber

Categories Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs cross-rib roasts
1/2 cup carrot, Coarsely Chopped
1/2 cup celery, Coarsely Chopped
1/2 cup onion, Coarsely Chopped
1/2 cup mushroom, Coarsely Chopped
2 tablespoons butter
1/2 cup black olives, Pitted
2 tomatoes (Tomatoes should be peeled, seeded and coarsely chopped.)
2 teaspoons herbs (thyme, oregano, and savory)
2 cups beef stock or 2 cups red wine

Steps:

Brown the vegetables in the melted butter.
Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot.
Put the browned vegetables with the olives and chopped tomatoes in th bottom of a large casserole or stock pot.
Place the beef on top.
Pour stock and/or red wine over, then add herbs.
Cover and place in moderate oven for about 2 hours or until the meat is tender.
Check during the last hour and add liquid if needed.
Remove the meat and vegetables to a warm platter.
Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible.
This gravy should not need any additional thickening.