We found a great recipe for Cross Rib Roast here at the Raley website. I didn’t have 4 hours to slow cook so this one fit in well. I substituted the ever magical Sierra Nevada Stout Mustard for the Dijon Mustard and it tasted awesome.
Dijon Herb Cross Rib Roast
Ingredients
1 (6-lb.) USDA Choice Beef cross rib roast
1/2 cup Dijon mustard
2 tbsp. butter, softened
1 tbsp. coarse black pepper
1/2 tbsp. each: basil, rosemary, sage and thyme
Directions
Prep time: 10 minutes, Cook time: 2 to 3 hours Preheat oven to 350ºF. Place roast, fat side up, in a large shallow baking pan. Stir together the remaining ingredients and spread over the top and sides of roast. Insert an oven-proof meat thermometer so the tip is in the center of the roast. Cook for 2 to 3 hours or until meat thermometer reaches 135°F for medium-rare or 150°F for medium. Remove from oven and let stand for 10 minutes before carving. Makes 8 to 10 servings.
Nutritional Information:
(based on 9): 880 calories, 40 g protein, 79 g total fat (34 g sat., 0 g trans), 1 g carbohydrate, 0 g fiber, 0 g sugar, 180 mg cholesterol, 310 mg sodium, 24 points
Shopping List:
1 (6-lb.) USDA Choice Beef cross rib roast,1/2 cup Dijon mustard,2 tbsp. butter,1 tbsp. coarse black pepper,1/2 tbsp. each: basil/rosemary/sage/thyme
