Dijon and Herb Rubbed Beef Roast with Cranberry Sauce

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!

  • 3 hrs
    15 min
  • 10
    SERVINGS

  • Cal

  • Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • 3 tablespoons plus 2 teaspoons Dijon-style mustard, divided
  • 1 tablespoon steak seasoning blend
  • 1 teaspoon dried rosemary leaves
  • 3 cups fresh cranberries (about 12 ounces)
  • 2 cups water
  • 1/2 cup honey

Cooking:

  1. Preheat oven to 350°F. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast.

  2. 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°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.

  3. Meanwhile, combine cranberries, water 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.

  4. Remove Roast when meat thermometer registers 135°F for medium rare; 145°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°-15°F to reach 145°F for medium rare; 160°F for medium.)

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

Nutrition Information

Butcher Counter

Dijon and Herb Rubbed Beef Roast with Cranberry SauceRibeye Roast Rib Primal

Savory and fine-textured with generous marbling. A classic holiday roast.

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