Super Easy Reverse Sear Cross Rib Roast - Yep! That's what I said!

Did I just throw 4 words at you that you're not familiar with? What's does reverse sear mean and what the heck is a cross rib roast? The Reverse Sear method is perfect for larger cuts of meat and starts out the cooking process low and slow at 250 degrees. Then after a 30 minute rest covered tightly in tin foil, the meat is put back into a 500 degree oven for a few minutes, searing the outside only and providing a flavorful crust. This yields even finished temperature (rare, medium rare or medium) throughout the whole roast rather than a well done ring of meat with a red or pink center. A Cross Rib roast is pretty much a boneless Prime Rib. It's easier to handle, smaller in size and is perfect for a small gathering or family meal with enough leftovers for amazing sandwiches or pot pie. It is about the easiest thing to make but does require time. So depending on your schedule, it's not a weeknight go to. But it should be a weekend treat to savor - even in the summer when it's either raining or too hot to grill. Hershberger Heritage Farm is in Sellersville and a certified organic, pasture raised meat farm. Their meat is the most delicious I've had - from bacon to chicken to beef. And their eggs are equally amazing. Hershberger is owned by a lovely young family and worth your time getting to know - http://www.hhf.farm/. Offbeat Gourmet makes the best Chipotle Rub I've had as well. I am partial to their condiments and specialty jams so I use them all the time in my cooking. They are local and use local ingredients and can be found at the Doylestown Farmers Market, the Doylestown Hospital Farmers Market on Wednesdays and the Wrightstown Farmers Market as well as their website - http://www.offbeatgourmet.com/.

Enjoy!

Reverse Sear Cross Rib Roast

1 – 3lb Hershberger Heritage Farm Cross Rib Roast

3 – 4 tablespoons Offbeat Gourmet Chipotle Dry Rub

Olive oil, salt and pepper

(Defrost roast in the refrigerator overnight) Place roast on sheet pan covered in tin foil. Drizzle with olive oil and rub to coat. Season with Chipotle Dry Rub, 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 2 hours (medium rare temperature will be 130 degrees). 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!