Discover Yahoo! With Your Friends
Explore news, videos, and much more based on what your friends are reading and watching. Publish your own activity and retain full control.
To get started, firstLogin with Facebook

This elegant holiday rib roast, combined with fruit and onions, has a warm, spicy citrus aroma and flavor. The meat is seasoned with an anise, mustard, and garlic oil and served with a luscious Christmas fruit combination of pears, figs, apricots, and onions, which is then topped with steaming citrus-mustard gravy. A hearty and plentiful stuffing makes an excellent side dish for this winter dinner.
Ingredients
- 1 6-lb beef rib roast
- 1 Tbsp. anise seeds, lightly crushed
- 3 Tbsp. olive oil
- 3 Tbsp. Dijon-style mustard
- 3 cloves garlic, minced
- 3 cups dried figs, apricots, and/or pears
- 1/4 tsp. ground black pepper
- 12 red boiling onions, peeled and halved
- 2-1/3 cups orange juice
- 3 fresh pears, cut into wedges
- 1 Tbsp. all-purpose flour
Directions
- 1Preheat oven to 325F. Trim fat from beef. In bowl, combine anise, oil, 2 tablespoons mustard, garlic, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper; set aside 3 tablespoons oil mixture. Place beef on rack in a shallow roasting pan. Spread remaining oil mixture on top and sides. Roast 1-1/3 to 2-1/4 hours for medium-rare (135F internal) or 2-1/4 to 2-3/4 hours for medium (150F).
- 2Meanwhile, combine dried fruit, onions, 1/3 cup juice, and reserved oil mixture. Fold 18x36-inch heavy foil in half to 18-inch square; place fruit mixture in center. Doublefold opposite foil edges, leaving room for steam. The last 1 hour of roasting time place packet beside roast. The last 30 minutes place pears in pan beside roast; stir once.
- 3Transfer roast and pears to platter; cover, let stand 15 minutes. Remove foil packet from oven; set aside. Reserve 1 tablespoon fat in roasting pan; whisk flour into fat. Whisk 2 cups juice with 1 tablespoon mustard; add to pan. Place pan over two burners on medium-high heat. Whisk until thickened and bubbly, scraping up browned bits; whisk 1 to 2 minutes more. Strain; serve with beef,fruits, and onion. Garnish with rosemary. Serves 12.
Recipe Source
More great recipes, menus and cooking tips at Better Homes and Gardens
Top ideas for dinner tonight
Browse Recipe
- Cuisine: american
- Occasion: christmas
- Source: Better Homes and Gardens
MORE FROM OUR PARTNERS
1 - 4 of 4
37 USER REVIEWS
-
Cynthia...Are plants living organisms? Yes they are! Some are known to communicate with each other over miles and miles. What are they saying when Ms. Goodie 2 Shoes enjoys a salad? When will it all end. Will you people just leave those who CHOOSE not to be veggies alone and do your own thing? My daughter is a vegatarian and doesn't preach her beliefs to anyone. Maybe you should BE KIND and try the same.
-
Nothing better than a rib roast- any kind of beef roast is delicious in my opinon!!!. When I do a rib roast, I always do it in a 500 degree oven to start, then lower the temp to 350 for remainder of time [ 20. min per lb. from start to finish]. I stuff the roast with garlic,season with salt & pepper & drizzle with olive oil, then roast--- turns out perfect every time, no need for fancy marinades & stuff, just cook, eat & enjot every last bite!!!!. to puzzle lover, try a cross rib roast beef instead, it is cheaper & is the only other roast I cook through out the year, just stuff with garlic, season with salt & pepper, drizzle with oil -doesn,t have to be olive oil, any oil will do & roast at 350 degrees for 20 min. per lb.for rare, or a little longer if you want med. rare! You will be surprized at how good this is-- try it & enjoy!
-
Ya I love the beef, but this recipe kinda butchers a good cut of meat, OMG & WTF, if I want fruit cake I can go to someone's great grandma's house and look in a forgotten room under the bed in some box that hasn't been opened for 70 years.
-
Rump Roast au Cynthia with Yorkshire Pudding. What a piece of ass!
-
i like meat
* Required- Style lessons from Carrie UnderwoodThu, May 3, 2012 11:31 AM EDT
- Best & worst foods for your skin at every ageMon, Apr 23, 2012 5:42 PM EDT
- Hairstyles to hide your flawsFri, Apr 27, 2012 2:56 PM EDT
- Ocean's 7: Everyday Items Repurposed for the BeachMon, May 21, 2012 5:44 PM EDT
- 6 Cool Ladders for Your Kid's RoomMon, May 21, 2012 2:46 PM EDT
- The Top 10 Most Common Gardening MistakesFri, May 18, 2012 1:20 PM EDT
- Amanda Knox on Maxim’s “Hot List”Tue, May 22, 2012 5:01 PM EDT
- A Fun Spring Garden Party: What to Serve and How to DecorateTue, May 22, 2012 4:34 PM EDT
- 5 Delicious Burger Mix-InsTue, May 22, 2012 4:36 PM EDT
- Delightful Summer Salad22 hours ago
- 7 Ways to Get Your Body Swimsuit-Ready, Starting NowTue, May 22, 2012 12:06 PM EDT
- 7 Bedtime Habits that Are Ruining Your SleepMon, May 21, 2012 1:46 PM EDT
- Why High Heels Make Your Breasts SagMon, May 21, 2012 2:03 PM EDT
- Astrology.Com Daily MomScopes -- Wednesday May 23, 2012Tue, May 22, 2012 12:24 PM EDT
- 5 Little White Lies Moms Tell About Their KidsTue, May 22, 2012 2:31 PM EDT
- Ocean's 7: Everyday Items Repurposed for the BeachMon, May 21, 2012 5:44 PM EDT
- 6 Cool Ladders for Your Kid's RoomMon, May 21, 2012 2:46 PM EDT
- The Top 10 Most Common Gardening MistakesFri, May 18, 2012 1:20 PM EDT
- 5 chic and easy summer hairstylesTue, May 22, 2012 11:59 AM EDT
- How to read the new sunscreen labelsTue, May 22, 2012 4:24 PM EDT
- Vogue's guide to getting great-looking legsTue, May 22, 2012 10:34 AM EDT
-
Follow Shine
CHEAT SHEET
What to Cook Now
Recipe of the Day

Don't pass up this recipe just because it's a little fishy. As the sweet grapes, creamy cheese, and hint …
Posted By : SparkPeople.com
Questions about Cooking
-
-
-




