Thursday, November 29, 2007

what I am cooking

the cross rib roast, a particularly flavorful roast,
can be used for pot roast or roasted like a sirloin roast.
For the latter, preheat the oven to 450 degrees,
then brushing the meat with some balsamic vinegar and applying an herb paste made of 2 tablespoons minced garlic,
2 tablespoons chopped fresh thyme (or 2 teaspoons dried),
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried),
2 to 3 tablespoons salt (depending on the size of the roast),
1 to 2 teaspoons freshly ground black pepper (depending on the size of the roast) and
1 tablespoon olive oil.
Roast in the middle of the oven for 15 minutes, then turn the heat down to 350. Continue cooking 35 to 45 minutes.
After 25 minutes check the internal temperature with an instant read thermometer--much better than a meat thermometer.
Remove when the temperature reaches 125 to 130 degrees for medium rare. Take the meat out and cover loosely with foil for 15 to 25 minutes at room temperature.


Bubblehead said...

mmmm, beef.

Sounds tasty. We usually do a nice rib roast for Christmas, I can't wait...

Jennifer said...

Oh sounds delicious!!!!

craziequeen said...

Speaking as a Brit, I don't know what a cross rib roast is - but the way you have cooked it here sounds delicious.....if I ate meat, that is.... :-)

little bear has his name, david.


Anonymous said...

I wonder if maybe it would be worth it to cook it at a lower temp for a longer time to give the marrow time to soak into the meat. It gives it a very nice flavor and can be very useful in knocking out that bitter taste that you get in me cooked with herbs sometimes. say maybe 200 for about 2 1/2 hours? Sounds wonderful though. We just made a chuck roast and it was fantastic and had a very similar herb rub and mixture. Delicious.

Michele sent me.

David said...

oops I forgot to note that this is a boneless roast

Sara said...

That sounds wonderful! May have to try that recipe...