Boneless Cross Rib Roast with Garlic Herb Crust
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.
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.