As promised here is a recipe with rosemary. There is a humongous bush of rosemary in the garden (pic 1 of the collage) and one of thyme (please correct me if am wrong ... in pic 2). So I decided to try my hands at making a roast beef ... without a meat thermometer (learned my lesson, won't do it again, without the meat thermometer that is :))
The rib roast was pretty good, better the second day I think, coz we kind of rush it a bit and didn't let it cool off long enough before we said ... it's dinner time! :)
Ingredients:
4 pounds rib roast
Balsamic vinegar for brushing
Herb paste:
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 1/2 tablespoons salt (+ some freshly ground black pepper)
- 1 tablespoon olive oil
Combine to make a paste (pic 4, I didn't have garlic so I used garlic powder, and added some minced onion. Next time gotta use fresh garlic :))
Preparation:
1. Preheat oven to 450ºF. Place roast fat side up on a rack in a shallow roasting pan. Brush entire surface of roast with balsamic vinegar.
2. Prepare Herb Paste recipe. Coat top, ends and sides of roast with herb paste. (Euh... I only coated top and bottom)
3. Insert meat thermometer into centre of roast. Place beef in the oven and roast for 15 minutes. Reduce heat to 350ºF and continue roasting for 1 1/2 hours for a medium rare degree of doneness or use a meat thermometer (Rare--135F/ 57C Medium--155F/ 68C Well done--165F/ 72C)
4. Remove from oven and allow roast to stand 5 to 10 minutes; slice across the grain.
