Beef Cross-Rib Roast with Garlic-Herb Marinade

Beef Cross-Rib Roast with Garlic-Herb Marinade
Beef Cross-Rib Roast with Garlic-Herb Marinade

Beef Cross-Rib Roast with Garlic-Herb Marinade

Most cross-rib roasts tend to be lean and a bit chewy. This recipe improves both flavour and juiciness by relying on slow-roasting to keep the juices in the meat and gently cook the muscle fibers so they don’t shrink and force out moisture. The trick is to slice the beef as thin as possible, which helps make the meat more tender. Since most of us don’t have an electric slicing machine, chill the meat well (place it in the freezer for 15 minutes) and use your sharpest knife or an electric knife.
Servings 6 people


  • ,500 – 2,5 kg boneless cross-rib roast rolled and tied
  • Garlic-Herb Marinade
  • 1 cup olive oil
  • 12 garlic cloves peeled
  • 1 tablespoon chopped fresh winter savory or rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons freshly ground black pepper
  • Salt and freshly ground black pepper
  • 230 g butter, softened
  • 2 cups  beef stock


  • Marinade: Heat the oil in a small saucepan over low heat. Add the garlic cloves and cook, stirring, for 3 to 5 minutes, or until the garlic softens but does not begin to color. Remove the pan from the heat and stir in the remaining ingredients. Let cool for 10 minutes.
  • Place the roast in a large zipper-lock bag. Pour in the marinade, seal the bag, and turn the bag so that the roast is well coated. Marinate at room temperature for 2 to 3 hours or refrigerate overnight.
  • If the roast has been refrigerated, let sit at room temperature for 2 to 3 hours before cooking.
  • Preheat the oven to 450°F.
  • Remove the roast from the marinade. Scrape off the garlic but leave any herbs on the surface of the roast. Place fat side up on a V-shape roasting rack in a roasting pan. If you have a cable-type digital continuous-read thermometer, insert it into the center of the roast and set it for 120°F for medium-rare. Roast for 15 minutes, then reduce the oven temperature to 250°F. If you don’t have a continuous-read thermometer, start testing the roast with an instant-read thermometer after 45 minutes, and remove the roast at 120°F to 125°F. Let the roast rest for 15 minutes. The final temperature will rise 5 to 10 degrees.
  • Remove the string. Slice the roast into ⅛- to ¼-inch-thick slices and serve.
  • Gravy: Pour the pan drippings into a saucepan over medium heat. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
  • Alternative Cuts:
    Rump roast—the true cut from the ass end, not from the bottom round;
    Sirloin tip; top round; chuck-eye; ball tip; culotte; or sirloin butt roast.
    Avoid bottom round roasts and eye-of-round roasts unless they come from an animal graded Prime and/or show some marbling.
  • Serve with the mashed potatoes, green beans, and sauce!


Cook’s Note
The roast will be uniformly light red all the way across when sliced, with no
gray ring. This is the result of the lower-temperature roasting and of letting the
meat warm to room temperature before roasting.
Keyword Beef, Cross-Rib, Roast, Garlic-Herb, Marinade

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