What's Cooking America » Cooking Articles » » Dinner » Garlicky Herb Cross Rib Roast Recipe
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This Garlicky Herb Cross Rib Roast is very flavorful and full of fresh herb goodness. As the recipe calls for Balsamic Vinegar, make sure you use a good-quality aged balsamic vinegar. I used regular balsamic vinegar in this recipe, but you could also use fig balsamic or a garlic balsamic. This cross rib roast is excellent served with Greek Potatoes with Lemons and Oregano and a beautiful Tomato Salad.
This very flavorful Garlicky Herb Cross Rib Roast recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More delicious Beef Recipes using various cuts of beef.
Garlicky Herb Cross Rib Roast Recipe:
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course:Main Course
Cuisine:American
Keyword:Garlicky Herb Cross Rib Roast Recipe
Servings: 6 servings
Author: What's Cooking America
Ingredients
- 1(3 to 3 1/2 pound)Cross Rib Roast*
- 3tablespoonsBalsamic Vinegar(good quality)
- 3tablespoonsgarlic,fresh, finely-minced
- 2tablespoonsthymeleaves, fresh, removed from stems and chopped
- 2tablespoonsrosemary leaves,fresh, removed from stems and chopped
- 1tablespooncoarse saltor sea salt
- Black pepper,freshly-ground, to taste
- 1tablespoonolive oil(I used garlic-infused olive oil)
Instructions
Preheat oven to 450 degrees F.
Brush the cross rib roast with the balsamic vinegar, making sure the balsamic vinegar gets into all the nooks of the roast. Make a paste of the minced garlic, thyme leaves, rosemary leaves, salt, pepper, and oil oil. Rub paste mixture well all over the roast.
In a large roasting pan, cook the prepared roast for 15 minutes. Reduce oven temperature to 350 degrees F. and cook an additional 50 to 60 minutes or until the internal temperature reaches 125 degrees F. on your instant-read digitalmeat thermometer
Remove roast from oven and cover the roast loosely with aluminum foil and let stand for approximately 15 to 20 minutes. Remember, the roast will continue to cook as it sets. The temperature will rise approximately 5 to 10 degrees. So, pay attention to how long you let the cooked roast sit before cutting and serving.
Makes 6 servings.
Recipe Notes
* Cross Rib Roast is also know as Beef Shoulder, Chuck, Shoulder Clod, Boston Cut, and/or English Cut Roast.
My roast was covered with a string netting to hold the meat together during cooking. I removed it because I did not want to put the seasoning over the top of the netting, only to have it all come off when removing it prior to slicing. I seasoned the roast then tied one string around the roast to help hold it during cooking.
Source: Original recipe is from the The Complete Meat Cookbook, by Bruce Aidells and Denis Kelly.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer.Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site ,that I like and use regularly.
You can learn more or buy yours at:Super-Fast Thermapen Thermometer.
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Categories:
Balsamic Vinegar Dinner Garlic Pot Roast
Comments and Reviews
26 Responses to “Garlicky Herb Cross Rib Roast Recipe”
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Patti Dunne
This recipe was very easy to make and is delicious! I would highly recommend this to others. Great job!
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Deborah Belliveau
The roast turned out excellent. It was 5#, juicy, moist and as tender as this cut of meat can be. Very happy with the recipe. Spot on!!! Thank you.
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Thelma Davis
EASY TO PREPARE ! Outstanding delicious result. A++++
Thanks for prep & cooking directions.Reply
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Alexsandra
I added parsley to this and made it in my crock pot. Low for 6 hours. It was one of the best roasts I have ever had. Thank you!
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Sarita Jimenez
Did you sear it first?
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Terri
This roast turned out quite well. We used leftovers to make some delicious roast beef sandwiches.
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Tricia Adamson
This was an excellent recipe for this roast turned out MR & Rare to suit all of my guests.
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Carole MacDonald
Do you cook this roast uncovered or with a lid on it, also do you put any liquid in the pan.?
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Linda Stradley
I almost leave my roasts uncovered when baking them.
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Bill Tippin
When you say Preheat oven and cook at a specific degrease, is that on Bake setting or roast setting
Thank youReply
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Whats Cooking America
Most ovens do not have a setting option to choose between “baking” or “roasting”. Baking is the reference used for cooking baked goods like cookies, cakes or breads, where roasting refers to cooking vegetables and meats. For roasting the beef, you need to pre-heat the oven to 450 degrees Fahrenheit.
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Kristine Howard
I tried the slow cooker and at only 4 1/2hrs it was way over done, not sure how someone did six. I wish i would have just roasted it.
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Julie McCallson
Great recipe!!
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Brent Coriaty
This recipe is simple and delicious! The first time, I used a fig balsamic and it turned out amazing. 2nd variation was a pomegranate balsamic and cooked on the grill instead of the oven, and it was very good. This time I tried a Bordeaux cherry balsamic and used a tri-tip in the oven…wow!
Thank you!Reply
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Tami
This was delicious. And the house smelled great while it was roasting. And we have enough left for French dips tomorrow!
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Eleanor
I felt like 125 was a pretty low temp, so I cooked to 140 degrees, (I used a cast iron roasting pot.) took it out and covered for about 10 minutes (the temp did not rise) and sliced it up. It was still rare while the ends were more cooked through. The meat was nice and tender and flavor was savory and delicious!
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Mary
I found a creamy balsamic glaze I’m trying. Hope I follow directions correctly as this is a real nice looking roast and I don’t want to ruin it.
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Shayne Duplak
Simply put it was fantastic, my first choice of beef cuts has always been prime rib but lately the price per kg. is just to high. The Cross rib cut I’ve always used for pot roast but I’m a rare meat kind of guy. The aroma while cooking was intoxicating, it was tender and tasted wonderful. With no fresh thyme or rosemary leaves available in Winnipeg Manitoba Canada, I substituted 1 teaspoon of dried spice for each of the leaves , I also mixed all of the ingredients together and spooned the mixture on to the roast,covering all sides and pushing it into the cracks. I roasted it with the bones down and carved it the same, that way I got the bones with meat on, that’s my favourite .
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Lila
I just tried at my home with plain balsamic vinegar; but, not with the greek potato. To be honest with you this garlic herb rib roast… recipe was very simple & awesome.
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Kim
My roast is in the oven as we speak. Just curious, gravy? Is there enough drippings to make a gravy, and is the rub not too heavy in it?
It does smell amazing while cooking!Reply
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Nancy
We always seem to have enough drippings to make a nice AuJus
https://whatscookingamerica.net/Sauces_Condiments/Beef-AuJus.htmReply
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Chet
No. Don’t cover the roast while cooking. Only cover with foil when temperature 125 degrees and let rest outside of oven for about 10 minutes before carving so all the juices won’t run out.
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David Green
OK so the instructions to let the meat come to 125º F is not even remotely realistic. At 125º the the inside of the meat will be raw…not rare, which is fine, but raw, as in uncooked, as in running bloody raw.
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Nancy
The full instructions say to, “Pull from the oven at 125 F, cover the roast loosely with aluminum foil and let stand for approximately 15 to 20 minutes. Remember, the roast will continue to cook as it sets. The temperature will rise approximately 5 to 10 degrees. So, pay attention to how long you let the cooked roast sit before cutting and serving.” Here’s the internal temperature chart so you know how long to let sit. If you are a medium to well done person then you pull it out 5 to 10 degrees before your preferred doneness.
Hope that helps and thanks for writing
NancyReply
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