One day I was so busy cleaning that I forgot to figure out what I wanted to make for diner. In a mad rush, I went to my freezer and found a Boneless Cross Rib Roast.(It was just sitting there. Bored.) I did some research online and was inspired to create a herb rub and roast some cross rib!
First, the rub! When I think of a rub, for some reason I always think it should be dry, so this recipe was a nice change of pace. Look, I am actually going to give you the recipe!
The House Husbands Cross Rib Roast
- A 2-3lb Boneless Cross rib Roast
- 1 Shallot
- 4 Smashed Garlic Cloves
- About 1/4 cup of parsley (A handful of fresh parsley is best)
- 3 or 4 long green onions
- 1 tablespoon chopped marjoram
- 1 Tablespoon lemon juice
- 6 Tablespoons Olive oil
- 3 Tablespoons of Red Wine vinegar
- Salt and pepper to taste.
Pulse all items except the Roast (Duh) in a food processor or chopper. Make sure to not over blend the ingredients. You want it chunky and fragrant.
Put the roast in a roasting pan and rub the mixture all over it, messaging it slightly (Rub it baby). Cover the pan and put it in to the fridge for at least half an hour. Obviously the longer the better, so give it as much time as you can.
When you are ready, preheat the oven to 450º and cook the roast for 15 minutes, then reduce the temperature to 350º for 45 minutes to an hour. The internal temperature should be 120º or above.
Remove the roast and cover it with foil for 20 minutes. This allows the yummy juices to be sucked right back into meat! Slice the roast all fancy like and enjoy! It is nice and light and definitely a nice change.
The House Husband 
Remove the boneless rib roast from the oven, transfer to a cutting board and tent loosely with foil 15-20 minutes. The internal temperature will rise about 5-10 degrees while resting to a temperature of 155-160. For maximum tenderness do not cook past this temperature.
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