A cross rib roast has never graced my table before. I’m not really a roast maker – I don’t know why. But one of the things I love most is to try something I’ve never done before. That’s what makes me happy and makes me feel inspired, so when I saw this cross rib roast in the store the other day, even though I was looking for steaks, I decided to change my game plan.
Speaking of new things, does anyone else just LOVE trying something new? And not just food related new things. I absolutely love to change. I change up my routine, I change up my hair style, my husband even lets me change which side of the bed I sleep on whenever I want. I know, he’s the best.
Before I got sick two weeks ago, I was a 3-4 cups of coffee a day person. When I get sick, though, I don’t want coffee; I want tea. So, I’ve been drinking hot tea for the last two weeks and you know what? I’m going to stick with it! No more coffee for me (unless I feel like a treat). I’m going to change it up and be a tea drinker now! Seriously, changing and growing brings me so much joy. How is becoming a tea drinker growing, you ask. Well, I’ll tell you. It is growing because now I’m learning about all the different types of teas and brewing methods which I did not know before, and I’m learning more about myself than I knew before. Love. It.
This will most certainly not be my last roast. Why did I not realize before how easy a cross rib roast is? You just fancy it up and throw it in the oven. Done! It took me all of five minutes to make the rub (which just pulses together very quickly in the food processor), smother the cross rib roast in it and get it to cooking. My roast didn’t even need to be trimmed, but I’m not sure if that’s characteristic of this type of roast or not. It also depends on how much fat you like on your meat. When it comes to a roast, though, the more fat the better.
How long you cook this cross rib roast will depend on how you like your meat. I made this handy dandy cheat sheet for you to Pin so that you know what temperature you need to take your roast out of the oven at. The guide tells you at what temperature to remove it from the oven, but it will continue to cook while it rests to reach the ideal temperature for your ideal doneness.
Either my Steamed Beets with Parsley Vinaigrette or Sweet Potato Mash with Sauteed Greens would go great with a tender, garlicky cross rib roast. I’m getting hungry just thinking about all this delicious food! Do you like to make roasts? What’s your go-to recipe?
Yields Serves 4-6
Low maintenance and super quick to put together, this cross rib roast is still fancy enough to impress anyone who eats it.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
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Ingredients
- 2-2/12lb Boneless Cross Rib Roast
- 1/4 bunch of Parsley with stems
- 1/2 a package of Chives
- Leaves of 1/2 a bunch of Thyme
- 1 shallot
- 3 garlic cloves
- 2 Tablespoons red wine vinegar
- 3 Tablespoons olive oil
- Salt & Pepper
Instructions
- Preheat oven to 450 degrees.
- Combine all ingredients except the roast into a food processor, season with salt and pepper, and pulse until it is combined but with chunks still clearly visible. We are not looking for a paste or smooth marinade.
- Trim your roast of excess fat if you desire (mine did not need any trimming) and place it in a baking dish.
- Smooth the rub all over the surface of the roast and rub it in gently. Make sure you get as much surface covered as you can, including the bottom.
- Roast in the oven for 15 minutes, then turn the heat down to 350 degrees and roast for another 45 minutes to 1 hour, until the internal temperature reaches 140 degrees for a nice medium. Check out the body of the post for a cheat sheet on what temperature to remove your roast from the oven at for every level of doneness!
- Remove the roast from the oven, cover it with foil and let it rest for 20-30 minutes. Don't rush this part or your meet will be dry.
- Slice thinly and serve with your favorite veggies or my suggestions up in the body of the post!
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