There are few dishes more comforting and versatile than a beautifully cooked boneless cross rib roast recipe . Whether it’s the cold chill of winter or a breezy summer evening, this American classic fits the table just right. Growing up, I remember my grandmother preparing a roast like this every Sunday, letting it slowly perfume the house while we played outside. Her trick was always in the rub – a flavorful mix of herbs and spices rubbed lovingly into the beef, then roasted until perfectly medium-rare. I’ve adapted her timeless recipe, pairing it with a deeply rich red wine gravy that elevates the dish from weeknight comfort to holiday centerpiece.

This recipe is crafted for six hearty servings and brings together robust spices, tender beef, and a wine-enhanced pan sauce you’ll want to pour on everything. It’s ideal for family dinners, weekend gatherings, or even a midweek treat when you’re craving something deeply satisfying.

Why This Boneless Cross Rib Roast Recipe Works

1. Budget-Friendly Cut, Gourmet Flavor
Cross rib roast is an underrated, economical cut that becomes mouthwateringly tender when cooked properly.

2. Seasoned to Perfection
A bold rub with rosemary, thyme, garlic, and balsamic vinegar not only enhances flavor but tenderizes the meat.

3. Perfect for All Seasons
Serve with root veggies and mashed potatoes in the winter or alongside grilled vegetables and a light salad in the summer.

Ingredients You’ll Need

For the Roast:

• 2 ½ to 3 ½ pound boneless cross-rib roast
• 2 tablespoons balsamic vinegar
• 2 teaspoons kosher salt
• 2 teaspoons dried crushed rosemary
• 2 teaspoons dried thyme
• 1 ½ teaspoons freshly ground black pepper
• 1 ½ teaspoons granulated garlic (or garlic powder)
• 1 ½ teaspoons onion powder
• 1 teaspoon paprika
• 2 tablespoons olive oil

For the Gravy:

• 2 tablespoons softened butter
• 3 tablespoons all-purpose flour
• ¼ cup red wine (Cabernet Sauvignon, Pinot Noir, or Merlot)
• 2 cups low-sodium beef broth
• ¼ to ½ teaspoon browning sauce (like Kitchen Bouquet)
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Prep the Roast

1. Pat the roast dry with paper towels and place on a foil-lined baking sheet.
2. Brush the roast all over with balsamic vinegar. This adds tang and helps tenderize the meat.
3. In a small bowl, combine salt, rosemary, thyme, black pepper, garlic, onion powder, paprika, and olive oil to form a paste.
4. Rub the seasoning paste all over the roast. Use your hands to ensure every inch is coated.
5. Cover the roast loosely with foil and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.

2. Bring to Room Temperature

Remove the roast from the fridge and let it sit at room temperature for 45–60 minutes. This ensures even cooking.

3. Roast

1. Preheat your oven to 500°F (260°C).
2. Place the roast on a wire rack inside a roasting pan, fat side up.
3. Roast for 15 minutes to sear the outside and lock in juices.
4. Lower the oven temperature to 300°F (150°C) and continue roasting for 40–55 minutes, or until the internal temperature reaches 130–135°F for medium-rare.
5. Begin checking at the 35-minute mark with a meat thermometer inserted into the thickest part of the roast.

Tip: Do not overcook beyond 135°F – this cut is best when still juicy and slightly pink inside.

4. Rest the Roast

Once done, remove the roast from the oven and tent loosely with foil. Let it rest for 15–20 minutes. This allows the juices to redistribute and ensures maximum tenderness.

5. Slice and Serve

Transfer the roast to a cutting board. Slice against the grain into ¼-inch slices and serve on a platter. Save any juices for the gravy.

How to Make the Gravy

1. Make a Roux

In a small bowl, mix the softened butter with the flour until smooth. This will help thicken the gravy.

2. Deglaze

1. Place the roasting pan with drippings on the stove over medium heat.
2. Add the red wine and use a whisk to scrape up all the delicious browned bits.

3. Add Broth and Butter Mixture

1. Pour in the beef broth and bring to a simmer.
2. Whisk in the butter-flour mixture until fully melted and smooth.
3. Stir in the browning sauce to deepen the color and flavor.
4. Simmer for 3–4 minutes, whisking frequently, until thickened.
5. Taste and season with salt and pepper if needed.

Pour the gravy into a serving boat and serve alongside the roast.

What to Serve with Boneless Cross Rib Roast

Winter Favorites:

• Garlic mashed potatoes
• Roasted root vegetables
• Buttered green beans

Summer Sides:

• Grilled asparagus
• Arugula and tomato salad
• Chilled potato salad

Storage & Reheating

• Refrigerate leftovers for up to 4 days in an airtight container.
• Freeze sliced meat (without gravy) for up to 3 months.
• Reheat gently in the oven at 300°F or microwave with a splash of broth to retain moisture.

Pro Tips for the Best Boneless Cross Rib Roast

• Don’t skip the rest – It’s essential for juicy meat.
• Use a thermometer – Overcooked roast becomes tough.
• Marinate longer – Overnight marinating enhances flavor and tenderness.

Frequently Asked Questions

Can I cook this in a slow cooker?

Yes! Sear the roast first, then cook on low for 6–8 hours. However, the texture will be different—more “shredded” than sliceable.

What’s a good wine substitute for the gravy?

Use additional beef broth or a splash of balsamic vinegar mixed with water for acidity.

Can I use fresh herbs?

Absolutely! Use 3x the amount of dried herbs if using fresh.

Boneless Rib Roast with Garlic and Herbs

Use it for: Beginner-friendly Sunday roast with straightforward steps.

Internal Links to Include:

• Encourage readers to try the Cross Rib Roast if they’re ready to experiment with more herbs and seasoning.
• Point to the Ribeye Roast as a next-level upgrade in richness.
• Suggest the Standing Rib Roast for those preparing a show-stopping holiday main.

Final Thoughts

This boneless cross rib roast recipe proves you don’t need a fancy cut to enjoy restaurant-quality flavor. With a bit of prep, a good rub, and patience in roasting, this dish brings big rewards. Whether it’s a cozy winter night or a festive summer feast, you’ll want to come back to this recipe again and again.

Have you made this roast? Share your twist in the comments below or tag us on social media. Happy roasting!

Boneless Cross Rib Roast with Garlic Herb Crust

Print Recipe

This boneless cross rib roast is seasoned with a flavorful garlic herb crust and roasted to perfection, resulting in a tender and juicy main course that’s perfect for any special occasion.

Course Main Course

Cuisine American

Keyword Beef, Roast

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Chilling/Resting Time 3 hours hrs 15 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings 6 people

Calories 523

Equipment

• Roasting Pan
• Mixing Bowl
• Meat Thermometer

Ingredients

• 3 pounds Boneless Cross Rib Roast
• 2 tablespoons Balsamic Vinegar
• 2 teaspoons Kosher Salt
• 2 teaspoons Dried Crushed Rosemary
• 2 teaspoons Dried Thyme
• 1.5 teaspoons Fresh Ground Black Pepper
• 1.5 teaspoons Granulated Garlic
• 1.5 teaspoons Onion Powder
• 1 teaspoon Paprika
• 2 tablespoons Olive Oil

Instructions

• Pat the roast dry with paper towels and place it on a foil-lined baking sheet. Brush roast with balsamic vinegar on all sides, using the entire amount.
• Combine the seasonings with the oil in a small bowl to make a paste. Apply it to all sides of the beef and spread it around with your hands or the back of a spoon, covering all surfaces. Cover with an additional sheet of foil, tenting it a little so it won’t disturb the seasoning paste. Refrigerate for at least 2 hours or up to 24 hours.
• Remove the cross rib roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
• Preheat your oven to 450°F (232°C). Place the roast in a roasting pan and roast for 15 minutes to develop a crust.
• Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 40 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
• Remove the roast from the oven and let it rest for at least 15 minutes before slicing to allow the juices to redistribute.

Notes

For added flavor, consider preparing the seasoning paste a day in advance to allow the flavors to meld. Resting the meat after roasting is crucial to retain its juices and ensure a tender result.