I promised you 2 recipes this week,
and although I'm cutting it close with this last minute Friday recipe,
it's a good one.
This roast came into my life when there was a sale on beef at the store.
At 50% off, how could I not buy a roast?!
I picked up what I thought was a chuck roast
only to get home and realize it was a cross rib roast.
What the heck is a Cross Rib Roast??
So I did what any internet enabled cook would do....
I googled it.
And this recipe popped up.
With 8 ingredients which you probably already have,
it looked almost a little too easy.
But I decided to give it a try.
And. Oh. My. God.
This is one of the best things I've ever made!
It was soo tender,
Full of rosemary, thyme, and garlic.
And it looks pretty impressive too.
You can totally fool your guests into thinking
you've spent the day slaving away in the kitchen.
When really you just slathered some stuff on a hunk of beef
and stuck it in the oven for an hour.
I served this with some roasted red potatoes,
brussel sprouts with parmesan and pine nuts,
and these cheddar and herb biscuits.
If you're a meat eater, you need to try this recipe.
The only thing I changed from the original was the salt -
one tablespoon of salt was way too much.
Cross Rib Roast
2 lbs cross rib roast
2 Tablespoons Balsamic vinegar
2 Tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 1/2 teaspoons salt
1 teaspoon pepper
1 Tablespoon olive oil
Preheat oven to 450.
Brush the roast with the Balsamic Vinegar.
Make a paste with the remaining ingredients and rub all over the meat.
Roast meat at 450 for 15 minutes.
Reduce heat to 350 and cook for 40-60 minutes,
or until thermometer reads 125.
Remove from oven.
Tent with foil and let sit for 15-25 minutes before slicing.
|Blurry iphone photo|
This could also make a great Thanksgiving alternative
if you're not into the whole turkey thing.
Or just surprise your favorite carnivore with a delicious Sunday dinner!