Reverse Sear Cross Rib Roast Recipe

By Chef Kelly Unger

Ingredients: 
  • 3lb Hershberger Heritage Farm Cross Rib Roasts
  • 3-4 tablespoons of Offbeat Gourmet Chipotle Dry Rub or seasoning of your choice
  • Olive oil, salt and pepper

 Instructions: 

(Defrost roast in the refrigerator for a day or two) Place roast in a roasting pan. Drizzle with olive oil and rub to coat. Season with seasoning mix, salt and pepper, coating evenly, and allow to sit at room temperature for 1 hour to marinate and acclimate.

Preheat oven to 250 degrees. Bake for approximately 1 to 1½ hours (medium rare temperature will be 130 degrees, check internal temperature after 1 hour of cooking). Remove roast from oven, cover tightly with tin foil and let rest at room temp for 30 minutes.

In the meantime, raise oven temp to 500 degrees. Uncover roast and put back in 500 degree oven for 10 minutes to sear. Remove from oven and place on carving board or serving platter. It is ready to slice at this point. No further resting is required. Enjoy!

For more farm to table recipes from Chef Kelly Unger or to sign up for a cooking class, visit her website here.


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