Cross Rib Roast Recipe

From Dorothy McNett's Recipe Book.

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Cross Rib Roast

From Dorothy McNett's recipes at This type of roast will give you enough pan dripping to make the recipe for Yorkshire Pudding.

3-5 pound cross rib roast
2 tablespons extra-virgin olive oil
sea salt
1-2 teaspoons fine dried herbs

Preheat oven to 450 degrees. In meantime, 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. Drizzle meat with oil. Sprinkle roast with salt, pepper and dried herbs. Place in a heavy bottomed saute or roasting pan. 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 375 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 on target. The thermometer should register about 140 (rare) to 155 degrees (medium). Remove from oven, tent with a silicone mat or foil and allow to stand about 30 minutes before slicing. While roast is standing, make the Yorkshire Pudding.

Recipe created 2004-01-27.

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