Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce

  • mavejaz Posted: 01/17/10
    Worthy of a Special Occasion

    This meat came out tender enough and the sauce was very good, but it is very, very labor intensive. Jucing that many clementines, and then having to scrape them clean is a lot of work and I don't know that it is worth it. I may try again using orange juice and more grated clem. peel. But if you have the time, by all means try it.

  • Bootson Posted: 01/14/13
    Worthy of a Special Occasion

    My 6 and 7 year old boys give this recipe 2 thumbs up. They loved the ginger and orange flavors. My husband said "Best roast beef" he has ever eaten. Note: It took me almost 2 hours to get my roast to 120 degrees. I used tangelos and prepped the whole thing the night before. I think you could easily use regular orange juice.


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