A recipe for garlicky herb cross rib roast by Bruce Aidells and Denis Kelly is published in "The Complete Meat Cookbook." A copy of the recipe shared by food stylist Karen Calanchini is available from WhatsCookingAmerica.net. The cross rib roast cut is also known as the Boston cut.
Preheat an oven to 450 degrees Fahrenheit, and brush a 3 to 3 1/2 pound cross rib roast with 3 tablespoons of Balsamic vinegar. Make a paste with 3 tablespoons of finely minced garlic, 2 tablespoons of fresh chopped thyme leaves, 2 tablespoons of fresh chopped rosemary leaves, 1 tablespoon of coarse sea salt, freshly ground black pepper to taste, and 1 tablespoon of olive oil. Rub the paste all over the roast, covering it well.
Cook the roast in a large roasting pan for 15 minutes before reducing the oven temperature to 350 degrees Fahrenheit. Continue to cook for another 50 to 60 minutes until the internal temperature of the roast reaches 125 degrees Fahrenheit. Remove the roast from the oven, and cover it loosely with aluminum foil before allowing it to rest for about 15 to 20 minutes. The roast rises about 5 to 10 degrees in temperature as it rests, continuing to cook. As such, be mindful of the amount of time that the roast rests for before serving.