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. 

Corn flour makes this meatloaf gluten free and perfect for those with food intolerances. This delicious, Latin-inspired recipe is easy to make with minimal cleanup.

Enchilada Meatloaf

Ground Beef (93% Lean or Leaner)

(10 ounces each) red enchilada sauce, divided

chopped bell pepper

onion

ketchup

Cheddar cheese

masa harina (corn flour)

cumin

paprika

ancho chilies

guajillo chiles

chili powder

hot pepper sauce

Preheat oven to 350&#176;F. Measure 3/4 cup enchilada sauce into small bowl; set aside. Add remaining enchilada sauce, Ground Beef, egg, bell pepper, onion, ketchup, cheese, masa, black pepper, remaining spices, pepper sauce and salt; mix thoroughly but lightly.&#160;&#160;

&lt;!--StartFragment--&gt;&lt;div style=&quot;font-size: 14px;&quot;&gt;Shape beef mixture and place into 8 x 4-1/2-inch loaf pan. Bake in 350&#176;F oven 40 minutes. Spread reserved enchilada sauce over meatloaf. Bake an additional 5 to 10 minutes or until instant-read thermometer inserted into center registers 160&#176;F.&lt;/div&gt;&lt;!--EndFragment--&gt;

Let stand 10 minutes before cutting. Cut into slices.

Even though these Ground Beef meatloaves might be mini, they are chock-full of flavor and nutrients. Try a classic mini meatloaf, or one of four new varieties.

Five-Way Mini Meatloaves

Beef

saltine, butter cracker crumbs bread crumbs

2% milk

egg, lightly beaten

Ketchup or barbecue sauce and shredded Cheddar cheese

Heat oven to 350&#176;F. Combine all ingredients in large bowl, mixing lightly but thoroughly. 

Shape&#160;beef mixture into 12 equal portions.&#160;Place into 12-cup standard muffin pan, lightly patting beef mixture to level top. Bake in 350&#176;F oven 19 to 20 minutes, until internal temperature reaches 160&#176;F. 

Remove from oven. Garnish with Toppings, as desired. Let stand 5 minutes before serving.&#160;&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Recipe Variations:&lt;/b&gt;&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Italian Mini Meatloaves:&lt;/b&gt; Add 1/2 cup chopped mushrooms, 1/2 cup pasta sauce and 1/4 cup chopped fresh basil to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160&#176;F. Evenly top with shredded Parmesan cheese. Let stand 5 minutes before serving. Serve with additional pasta sauce and garnish with additional chopped basil, as desired.&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Greek Mini Meatloaves:&lt;/b&gt; Add 3 tablespoons chopped Kalamata olives and 1/2 teaspoon dried oregano to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160&#176;F. Evenly top with crumbled feta cheese. Let stand 5 minutes before serving. Serve with prepared tzatiki sauce. Garnish with sliced cucumber, as desired.&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Asian Mini Meatloaves:&lt;/b&gt; Add 1/4 cup chopped green onions and 1 teaspoon minced fresh ginger to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160&#176;F. Evenly top with hoisin sauce or teriyaki glaze. Let stand 5 minutes before serving. Garnish with chopped peanuts, sliced green onions or chopped cilantro, as desired.&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Spanish Mini Meatloaves:&lt;/b&gt; Add 1/2 cup finely chopped red bell pepper, 1/4 cup chopped Spanish olives and 1 teaspoon smoked paprika to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160&#176;F. Evenly top with shredded manchego cheese. Let stand 5 minutes before serving. Garnish with sliced Spanish olives, as desired. 

Our updated version of lasagna features zucchini &quot;noodles,&quot; Ground Beef, pasta sauce and three cheeses for a hearty meal that&#39;s sure to please.

Beef and Zucchini &quot;Noodle&quot; Lasagna

Ground Beef (93% lean or leaner)

jar (24 to 26 ounces) pasta sauce

red pepper

container (15 ounces) reduced-fat ricotta cheese

mozzarella cheese

Parmesan cheese

zucchini

Preheat oven to 375&#176;F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove skillet from heat; stir in&#160;pasta sauce and red pepper. 

Meanwhile, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese and egg whites&#160;in medium bowl. 

Spread&#160;one third of beef mixture in bottom of 13 x 9-inch baking dish. Top with half of zucchini slices in single layer.&#160;Spread&#160;half of&#160;ricotta mixture over zucchini. Repeat layers with&#160;another third of beef mixture, remaining&#160;zucchini slices and remaining ricotta mixture.&#160;Top with remaining beef mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. 

Bake, uncovered,&#160;in 375&#176;F oven 45 to 50 minutes or until zucchini is tender and cheese is golden brown. Let stand 10 to 15 minutes before serving.

Beef Tenderloin Roast served with Brussels sprouts and a tangy cranberry sauce. This Beef. It&#39;s What&#39;s For Dinner. recipe is certified by the American Heart Association&#174;.

Classic Beef Tenderloin Roast with Cranberry Drizzle

yellow onions, peeled,

Brussels sprouts, trimmed

salt, divided

thyme leaves

balsamic vinegar

shallots

(16 ounces) whole berry cranberry sauce

Heat oven to 425&#176;F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside.

Combine thyme and pepper in small bowl. Reserve 1 teaspoon thyme mixture for sauce; set aside. Press remaining thyme mixture evenly onto all surfaces of beef Tenderloin Roast.

Place roast on rack in shallow roasting pan. Insert ovenproof-meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place prepared vegetables in oven with roast. Roast beef in 425&#176;F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 45 to 50 minutes or until tender and lightly browned

Meanwhile, prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved 1 teaspoon thyme mixture and remaining 1/4 teaspoon salt. Keep warm.

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; to 15&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.)

Carve roast into slices;&#160;serve with vegetables and sauce.

Top 11 oven roasting recipes from across the web

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Top Tags

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Classic Beef Rib Roast

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