- 3-5 pound cross rib roast
- 2 tablespoons balsamic vinegar
- Olive oil
- sea salt
- 1-2 teaspoons fine dried herbs (Rosemary, paprika, parsley etc)
I make a mixture of herbs, pepper, salt and balsamic vinegar. Peel a head of garlic.
Using a sharp knife point from a paring or a boning knife make several slits in the top of the meat. Tuck slivers or whole pieces of garlic into each slit.
Coat with your spice/vinegar mixture, drizzle with a little olive oil. Notice I cook my roast in my cast iron frying pan, that way when I make gravy later it’s easy!
Preheat oven to 450 degrees. Calculate cooking time, using 20 minutes per pound of meat as a guide for a cross rib roast. Place roast in oven, TURN THE TEMPERATURE DOWN to 350 degrees and roast for the calculated time, checking with an instant meat thermometer after 3/4 of the cooking time just to make sure things are going ok. The thermometer should register about 140 (rare) to 155 degrees (medium). Remove from oven.
Look how pretty!
Pull your roast from the oven and tent with foil for about 20 minutes so the meat can rest and the juices can re-absorb.
Slice the meat and serve with mashed potatoes and gravy. This is seriously one of my death row foods, the leftovers are even still breathtaking!