Cross Rib Roast

agileangus's Note:

I found this delicious, simple-to-prepare recipe on the Internet. The source as "The Complete Meat Cookbook" by Bruce Aidells.

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 2 lbs cross-rib roasts
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced garlic
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil

Directions:

1. Brush roast with balsamic vinegar.
2. Make a paste with remaining ingredients and apply to meat.
3. Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
4. Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

Reviews

[tygre]

Excellent recipe; I'll make it again.

I don't like pot roasts so I was looking for a different way to cook the cross rib roast that we acquired as part of our purchase of 1/4 of a local cow.

I tried this recipe with some modifications based on other internet suggestions and the roast came out wonderfully.

Modifications:
1. After basting the roast with balsamic vinegar I browned the roast in vegie oil.

2. Then rubbed the roast all over with the herb paste (I used fresh thyme and rosemary, and made the paste by dumping all ingredients in a food processor with a little extra olive oil; easy and quick).

3. Roasted the 4-lb roast in a 250 degree oven in a non-stick roasting pan for 2 hours. By then it was at 145, so I should have checked after 1 1/2 hours for it to be slightly less well done. It was pink and juicy and very tender even at 145.

General: The herb paste rub is wonderful and would be good on any meat. I might try it on grilled chicken soon.

[Chef #1342515]

I found a two pound cross rib roast in the freezer that I decided I should finally defrost and find a recipe for (never having made a cross rib roast before). I followed the recipe very closely, using two large cloves of garlic and fresh rosemary (instead of dried) and everything else exactly the same. I cooked it for 40 minutes (at 350) after having cooked it at the higher recipe as called for in the directions. My thermometer read 158, but it may not have been accurate since I believe the roast was just perfectly medium rare. It was absolutely DELICIOUS--juicy and flavorful. An added bonus is how easy it was to make and how quickly it cooked. This is definitely a "keeper" and would be perfect, as well, for company!

[Lisa At The Lake]

My rating is just for the awesome Balsamic vinegar/Olive oil seasoning paste and not for the cooking method as I used a crockpot after searing in the oven at 500 degrees for 15 minutes. The first thing my husband said when he walked in the door was how good it smelled. Outstanding!