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Hints & Tips
This very flavorful and Cross Rib Roast recipe and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Original recipe is from the The Complete Meat Cookbook, by Bruce Aidells and
Karen says, "This Garlicky Herb Cross Rib Roast is very flavorful and full of fresh herby goodness. As the recipe calls for
Balsamic Vinegar make sure you use a good-quality aged balsamic vinegar. I used regular balsamic
vinegar in this recipe, but you could also use fig balsamic or a garlic balsamic. This cross rib roast is excellent served with
Greek Potatoes with Lemons and Oregano and a beautiful
Beef Recipes using various cuts of beef.
Garlicky Herb Cross Rib Roast Recipe:
Yields: 6 servings
Prep time: 10 min
Cook time: 60 min
1 (3 to 3 1/2 pound) Cross Rib Roast*
3 tablespoons good-quality
3 tablespoons fresh minced
2 tablespoons fresh thyme leaves, removed from stems and chopped
2 tablespoons fresh rosemary leaves, removed from stems and chopped
coarse salt or sea salt
Freshly-ground black pepper, to taste
olive oil (I used garlic-infused olive oil)
* Cross Rib Roast is also know as Beef Shoulder, Chuck, Shoulder Clod, Boston Cut, and/or English Cut Roast.
My roast was covered with a string netting to hold the meat together during cooking. I removed it because I did not want to put the
seasoning over the top of the netting, only to have it all come off when removing it prior to slicing. I seasoned the roast then tied one string around
the roast to help hold it during cooking.
Preheat oven to 450 degrees F.
Brush the cross rib roast with the balsamic vinegar, making sure the vinegar gets into all the nooks of the
roast. Make a paste of the thyme leaves, rosemary leaves, salt, pepper and oil oil. Rub paste mixture well all over the roast.
In a large roasting pan, cook the prepared roast for 15 minutes. Reduce oven temperature to
350 degrees F. and cook an additional 50 to 60 minutes or until the internal temperature reaches 125 degrees F. on your instant-read
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven and cover the roast loosely with aluminum foil and let stand for approximately 15 to 20 minutes.
Remember, the roast will continue to cook as it sets. The temperature will rise approximately 5 to 10 degrees.
So, pay attention to how long you let the cooked roast sit before cutting and serving.
Makes 6 servings.
Linda Stradley - By
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