Rosemary flavors roast Try this Rosemary Rib Roast...

Tidbits

January 03, 2001|By Liz Atwood

Rosemary flavors roast

Try this Rosemary Rib Roast recipe from the American Angus Association for a Sunday dinner: Preheat oven to 450 degrees. Place a 5-pound rib roast fat side up on a rack in a shallow roasting pan. Brush roast with balsamic vinegar. Coat top, ends and sides of roast with an herb paste made from 2 tablespoons minced garlic, 2 tablespoons chopped fresh thyme or 2 teaspoons dried, 1 tablespoon fresh rosemary or 1 teaspoon dried, 2 tablespoons of salt and 1 tablespoon of olive oil. Roast for 15 minutes. Reduce heat to 350 degrees and continue roasting for 2 hours for a medium degree of doneness. Let stand 5 to 10 minutes before slicing.

Setting weight goal

Be realistic if you're trying to keep that New Year's resolution to lose weight. Weight Watchers International advises dieters to start with a goal of losing 10 percent of their current body weight.

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, Md. 21278; fax to 410-783-2519; e-mail liz.atwood@baltsun.com.

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