• Pat the roast dry with paper towels and place it on a foil-lined baking sheet. Brush roast with balsamic vinegar on all sides, using the entire amount.
• Combine the seasonings with the oil in a small bowl to make a paste. Apply it to all sides of the beef and spread it around with your hands or the back of a spoon, covering all surfaces. Cover with an additional sheet of foil, tenting it a little so it won’t disturb the seasoning paste. Refrigerate for at least 2 hours or up to 24 hours.
• Remove the cross rib roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
• Meanwhile, preheat your oven to 500 degrees F. Transfer the roast to a wire rack in a roasting pan with the fat cap side facing up. (It may have a very small fat cap - it's a pretty lean cut.)
• Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce the oven temperature to 300 degrees F and continue to roast for another 40 to 55 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don't recommend cooking this roast beyond 135 F degrees for the most tender, delicious result.
• Remove from the oven and loosely tent a piece of foil over the meat while still on the rack in the roasting pan. Allow to rest for 15 to 20 minutes. (Don’t skip this step, more drippings will accumulate in the roasting pan for the gravy as it rests.)
• Transfer the roast to a cutting board and set the roasting pan aside (you will need the pan and drippings to make the gravy later). Use a sharp knife to slice it against the grain about ¼-inch thick slices. Transfer the sliced beef to a serving platter and cover with foil to keep warm. Pour all of the juices that have accumulated on the cutting board into the roasting pan with the drippings.

For the Gravy

• Combine the softened butter and flour in a small bowl, mixing until it is completely combined (should be a smooth paste). Set aside.
• Place the roasting pan with the beef drippings and accumulated juices over MEDIUM heat and add the red wine. Whisk, scraping up any browned bits from the bottom, for several minutes to cook off some of the wine. Add the beef broth and the butter and flour mixture. Whisk vigorously until the butter mixture is completely melted into the sauce. Add a very small amount of browning sauce (a little goes a long way) and whisk to combine.
• Bring the mixture to a low boil, then reduce heat as needed to keep the gravy at a low simmer for 3 to 4 minutes, or until thickened, whisking occasionally. Taste and season to taste with salt and freshly ground pepper, only if needed (there is so much flavor in this gravy you might not need to add any additional seasoning).
• Transfer to a gravy boat and serve with the roast beef.