Oven Roasted Cross Rib Roast
Ingredients
- 2½ to 3½ lb. Cross-rib roast
- 2 Tbsp. Balsamic vinegar
- 2 tsp. Kosher salt
- 2 tsp. Dried crushed rosemary
- 2 tsp. Dried thyme
- 1½ tsp. Fresh ground Black pepper
- 1½ tsp. Granulated garlic
- 1½ tsp. Onion powder
- 1 tsp. Paprika
- 2 Tbsp. 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.
Combine the seasonings and oil in a small bowl to make a paste. Spread over all sides if the roast.
Cover with an additional sheet of foil, tenting it a little so it won’t disturb the seasoning paste.
Refrigerate for at 2 -24 hours.
Remove the cross rib roast from the refrigerator and allow to rest on the counter for 45-60 Minutes.
Preheat your oven to 500° F.
Transfer the roast to a wire rack in a roasting pan. Transfer to the preheated oven and roast for 15 minutes until nicely browned.
Reduce the oven temperature to 300° F and continue to roast for another 40-55 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes.
Remove from the oven, loosely tent a piece of foil over the meat and allow to rest for 15 to 20 minutes. Slice against the grain to serve.
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