Wednesday, June 23, 2010

Cross Rib Roast with Herb Rub

Do you know how hard it is to get an appetizing picture of a main dish? I know my family is not too keen on sitting around waiting for me to get a great shot for my blog while their dinner is rapidly cooling on the counter. Hence, for most of my main dish photos you will see a photo of the item on the plate it is being served on, as a part of the entire dinner, or possibly separated just before it goes in the freezer. And that being said, it may not look like a photo for a food magazine, but last I checked I wasn't working for one of those anyway.

This recipe really was a scrumptious way to prepare a fairly low budget cut of meat. For a long time I wasn't sure the best way to prepare a cross-rib roast, and we aren't big roast eaters, so it had been sitting in my freezer for many months until I finally broke down and searched and found this recipe. Delicious! Enjoy!

Cross Rib Roast with Herb Rub

2 pounds cross-rib roast
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

Preheat oven to 450 degrees. Brush roast with balsamic vinegar. Make a paste with the remaining ingredients and apply to meat. 

Roast meat at 450 degrees for 15 minutes. Reduce heat to 350 degrees and cook for 40 to 60 minutes, or until internal temperature reaches 125 degrees. 

Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.