Oven Roasted Cross Rib Roast
A true oven-roasted cross rib roast, seared at high heat and finished low and slow for tender meat that can be the star of any meal.
Equipment
- Thermometer or Temperature Probe
- Dutch oven or Roasting Pan
Ingredients
Meat
- 3-5 Pounds Bone-In Cross-Rib Roast
Seasonings
- 4 Tablespoons Red Wine Vinegar Or Balsamic Vinegar
- 4 Cloves Garlic
- 3 Teaspoons Dried Thyme
- 1.5 Teaspoons Dried Rosemary
- 1 Tablespoon Salt
- 1 Teaspoon Black Pepper
- 1 Tablespoon Canola Oil
Gravy
- ¼ Cup Butter preferably unsalted
- ¼ Cup All-Purpose Flour
- 2 Cups Water
Instructions
Prepare the Meat
- Take the roast out of the refrigerator, discard the packaging, and pat it dry with a paper towel.
- Make a paste with the seasoning ingredients using a knife, mortar and pestle, blender or food processor.
- Apply the seasoning paste evenly to all sides of the roast. Insert the temperature probe, then place the roast in the cooking vessel. I like to use a Dutch oven.
- Let the roast sit at room temperature for 1 hour, if desired.
Cook
- Preheat the oven to 450°F.
- Place the seasoned roast in the oven, uncovered, for 15 minutes. This browns and sears the meat.
- Without opening the oven door or covering the roast, reduce the oven temperature to 300°F. Cook for 60 minutes, or until the internal temperature reaches 130–135°F. See the notes for medium and well-done temperatures.
- When the roast reaches the desired internal temperature, remove it from the oven, place it on a plate, and tent it with foil. Let it rest for at least 10 minutes.
Gravy (optional)
- Place the roasting dish on the stove over medium heat. Add the butter and let it melt, then whisk in the flour. Add the water ¼ cup at a time, whisking out any lumps and letting the mixture thicken before each addition. Taste and add salt or pepper if needed.
Cut the Roast
- Remove the cooking string.
- Separate the bone section from the loin and set it aside.
- Slice the loin against the grain into pieces ¼ inch thick or thinner. Serve with gravy.
Notes
Serving guide: A 5-pound bone-in roast makes approximately 8 generous servings. Actual yield varies with roast weight, bone size, slice thickness, appetites and side dishes.
Medium Rare 145∘F (Take out of the oven at 135∘F)
Medium 160∘F (Take out of the oven at 150∘F)
Well Done 170∘F (Take out of the oven at 160∘F)
Well Done 170∘F (Take out of the oven at 160∘F)
Nutrition
Calories: 395kcalCarbohydrates: 3gProtein: 16gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 79mgSodium: 665mgPotassium: 265mgFiber: 1gSugar: 1gVitamin A: 129IUVitamin C: 1mgCalcium: 19mgIron: 2mg
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