A True "Roasted" Cross Rib Roast - Seared by hot heat at the beginning and then finished low and slow yielding a tender piece of meat that will be the star of any meal.
Take the meat out of the fridge, discard the packaging and pat dry with a paper towel.
Make a paste out of the seasoning ingredients. This can be done with a knife, mortar and pestle, blender or food processor.
Apply the seasoning paste evenly to all sides of the roast. Place the temperature probe into the roast now and then put the roast in the vessel you will cook it in. I like to use a dutch oven.
Let the roast sit out at room temperature for one hour. (optional)
Cook
Preheat the oven to 450°F
place the seasoned roast in the oven (uncovered) for 15 minutes. This is when the meat will brown and get a nice sear on it!
without opening the oven door or covering the roast, turn the temperature of the oven down to 300°F and cook for 60 minutes or until the internal temperature reaches 130-135°F (see chart in notes if you want a medium or a well-done roast)
Once the roast reaches desired internal temperature, remove the from the oven and place it on a plate, tent the roast with foil. Let rest for at least 10 minutes
Gravy (optional)
Place the dish you roasted your roast in on the stove. Turn to medium heat. Add butter and let it melt. Once it is melted, add flour and use a whisk to combine the two. Now add your water in ¼ of a cup at a time. Be sure to whisk all the lumps out each time you add water and let the mixture thicken before adding the next ¼ cup. Taste to see if salt or pepper is needed at the end.
Cut the Roast
Remove the Cook String.
Remove the bone section from the 'loin' section. Set Aside
Slice the loin section into ¼" or less thick pieces. Be sure to slice against the grain. Serve with gravy.
Notes
Medium Rare 145∘F (Take out of the oven at 135∘FMedium 160∘F (Take out of the oven at 150∘F) Well Done 170∘F (Take out of the oven at 160∘F)