directions
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1
Trim roast of most fat
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2
Place in a large bowl
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3
Combine the vinegar, wine, oil, shallots, garlic, bay leaves, Herbs de Provence, pepper and salt and pour over the beef
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4
Cover and refrigerate beef for 8 hours, turning occasionally. Remove beef from marinade and securely tie up to form as compact a roast as possible
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5
Rotate on the spit rods to desired doneness, or until it reaches 125 degrees internally for medium- rare (about 25 minutes); 135 to 140 degrees for medium (about 30 to 35 minutes), or 150 degrees for well-done (about 40 to 45 minutes.)
CROSS RIB ROAST WITH MADEIRA MARINADE
ingredients
- 1 2-pound Cross Rib Roast
- 1/2 cup Spanish sherry vinegar or red wine vinegar
- 1 cup Madeira wine
- 2 tablespoons olive oil
- 1 /4 cup chopped shallots
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon Herbs de Provence spice mix
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt