Prep 10 mins
Cook 1 hr 15 mins
I found this delicious, simple-to-prepare recipe on the Internet. The source as "The Complete Meat Cookbook" by Bruce Aidells.
- 907.18 g cross-rib roasts
- 29.58 ml balsamic vinegar
- 29.58 ml minced garlic
- 9.85 ml dried thyme
- 4.92 ml dried rosemary
- 14.79 ml salt
- 4.92 ml pepper
- 14.79 ml olive oil
- Brush roast with balsamic vinegar.
- Make a paste with remaining ingredients and apply to meat.
- Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
- Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.
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.
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.
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!
I have not yet made this roast, but have it waiting in the frig to do so. I am from California and one thing I do not understand is the internal temps posted and what state of doneness is desired. Here, 120 is rare, 125 is medium rare, 130 is medium, 135 is medium well and 140 is well done.....145 is over done. The carry over cook time makes meat just right if these rules are followed. I grew up on cross rib roasts and my mom always made them delicious with a good gravy to go with it for leftovers. I usually roast with garlic and onion powder and pepper. This time I will try this recipe and let you know how it turns out. I am sure it will be delicious. It is a flavorful cut of beef and worthy of more than just making a pot roast out of it. The more well done it is, the tougher it is though. I am looking forward to having this for dinner tomorrow, and I will cook it at a low temp after searing. Happy cooking all. :)