Ingredients:

  • 3.5 lb Cross Rib Roast, boneless and trimmed
  • 1/4 cup Unsalted Butter, softened
  • 2 Tbsp Fresh Rosemary, chopped
  • 1 Tbsp Fresh Thyme, chopped
  • 5 Garlic Cloves, minced
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Kosher Salt
  • 1 Tbsp Black Pepper, freshly ground
  • 1 Tbsp Olive Oil
  • 1/2 cup Beef Broth
  • 1 tsp Worcestershire Sauce

Instructions:

  1. In a small bowl, combine the softened unsalted butter, chopped rosemary, chopped thyme, minced garlic, Dijon mustard, Kosher salt, black pepper, and Worcestershire sauce. Mix thoroughly until a thick, uniform paste is formed.
  2. Pat the cross rib roast completely dry. If desired, sear the roast on all sides in a hot skillet with 1 Tbsp of olive oil to build initial color, then transfer to a roasting pan. Alternatively, skip searing and simply rub the roast entirely with the prepared herb paste, ensuring the crust is thick and fully adhered to the surface.
  3. Preheat your oven to a high heat (e.g., 425°F or 220°C). Pour the 1/2 cup of beef broth into the bottom of the roasting pan (this helps maintain moisture and provides pan drippings). Place the roast in the preheated oven.
  4. Roast for approximately 60 minutes, or until the internal temperature reaches 125°F to 130°F (52°C to 54°C) for medium-rare, checking with an instant-read thermometer at the thickest part of the roast. Cooking time may vary based on oven and roast thickness.
  5. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil. Allow the roast to rest for a mandatory 15 minutes. This step is critical to allow the muscle fibers to relax and reabsorb juices, ensuring a tender slice.
  6. Slice the roast thinly against the grain. Serve immediately, drizzling with any accumulated pan juices, if desired.