You stumbled upon a great deal or found a cross rib roast waiting for you in the freezer, and now you’re wondering how to prepare it. Well, worry not! As the wife of a cattle rancher, I’ve had the pleasure of experimenting with various cuts of beef, and after years of trial and error, I’ve finally mastered the art of cooking the perfect cross rib roast. Allow me to share my wisdom with you! 😎
What is a Cross Rib Roast?
How to Cook a Cross Rib Roast?
There are two ways to cook a cross rib roast: roasting (dry heat) and braising (moist heat). If you desire a tender, falling-apart texture, braising is the way to go. However, in this post, I’ll guide you on how to achieve a tender cross rib roast through roasting.
- Take the roast out of the fridge about an hour before cooking to remove the chill and ensure even cooking.
- Pat the natural moisture off the roast before seasoning.
- Brown the roast at a high temperature to develop a flavorful crust.
- Roast the meat until it reaches a temperature 10 degrees Fahrenheit below your desired final temperature, as it will continue cooking while resting.
- Let the roast rest before slicing it, and be sure to cut against the grain for succulent bites.
What temperature do I cook a Cross Rib Roast to?
- Medium Rare: 145∘F (Take out of the oven at 135∘F)
- Medium: 160∘F (Take out of the oven at 150∘F)
- Well Done: 170∘F (Take out of the oven at 160∘F)
How do you season a Cross Rib Roast?
Seasoning is personal preference. Some prefer herb-crusted roasts, while others stick to the classic salt and pepper combination. In this recipe, I offer a herb-forward seasoning that you can use, but if you’re a beef purist, salt and pepper will do just fine. Feel free to explore different seasoning blends to suit your taste. Check the chart below for alternatives.
- Herb Crusted
- Salt & Pepper
- Sweet & Smokey
How do I make Gravy for Cross Rib Roast?
While your roast is resting, take the opportunity to make a delicious gravy. Here’s a simple method:
- Melt ¼ cup of butter in the pan you roasted the meat in.
- Add ¼ cup of flour to the melted butter and whisk the two together.
- Slowly add 2-3 cups of water, whisking continuously.
- Add only about ¼ cup of water at a time, whisking until the mixture thickens before adding more.
How do you cut a Cross Rib Roast?
To achieve the perfect slices, follow these steps:
- Let the roast rest for 15-20 minutes before carving to preserve its juices.
- Use a sharp carving knife and create smooth slicing motions.
- Cut only the required number of slices for your meal to maintain juiciness.
- Always cut against the grain to ensure tenderness.
- Slice the meat crosswise, going against the grain, which is vital for a tender cut.
- If the roast is tied with string, cut in the direction of the string. Butchers tie the string against the grain, making it easy to identify the grain.
What can I make with Cross Rib Roast Leftovers?
The possibilities are endless! If you have any leftovers, consider these options:
- Slice the roast thinly and freeze it in 1-pound packs. It’s perfect for sandwiches or to use in a delectable Steak Ramen (substituting the roast beef for steak 😉).
- Alternatively, boil the bone until the meat falls off, and use the resulting bone broth as a base for a rich and comforting soup.
Feel free to share in the comments how you used your leftovers!
What Roast cuts are similar to Cross Rib Roast?
If you’re unable to find cross rib roast, here are some alternative cuts that provide similar results:
- Bottom Blade Pot Roast
- Top Blade Pot Roast
- Blade Pot Roast
- Shoulder Pot Roast
What can I serve with Cross Rib Roast?
To complement your delicious cross rib roast, consider these delectable side dishes:
- Perfect Mashed Potatoes
- Smoked Carrots with Honey Garlic Glaze
- Apple Walnut Spinach Salad
- Simple Grilled Peach Blueberry Salad with Balsamic Glaze
You can find the detailed recipe here on Ekilove.com. Happy cooking!