A cross rib roast recipe is a great cut of beef for family dinners, holidays, and other occasions. Also known as the shoulder chuck roast, it comes from the shoulder of the cow, has a good amount of fat, and is very tender and flavorful, if cooked correctly. Given the inexpensive price of cross rib roasts and relative affordability, it is the ideal meal option for those on a budget.
This guide has all the information you need to make delicious, tender, juicy cross rib roast recipe, complete with all the tips for perfecting your roasts, no matter your skill level. Your efforts will be worth it, and your final product will be a delicious roast.
Table of Contents
What is a cross rib roast recipe?
Before exploring the recipe, it is important to understand what a cross rib roast recipe is and how it is different from other beef cuts.
Origin: Thecross rib roast recipe comes from the chuck or shoulder section of a cow. While it is a tougher muscle than ribeye, it is rich in beefy flavour, which makes it ideal for slow cooking.
Texture and flavour: The cross rib roast recipet is recognised for the extreme marbling of fat, which runs through the muscle. This characteristic increases the roast’s flavour and moisture content. When the roast is cooked relatively low and for a prolonged period, the marbled fat will render and provide a tender and flavorful roast.
Common Names: Depending on the outlet, the cross rib roast recipe may also be referred to as shoulder chuck roast, shoulder roast, or pot roast.
Although this cut may not be as tender as some of the premium cuts, it can still be slow-cooked to perfection and provide an excellent mouth feel. It is…
Why Choose a cross rib roast recipe?
The following are some attributes of the cross rib roast that make it ideal for your next roast:
Palatability: Due to the excellent marbling and muscle structure of cross rib roast recipe, it has a rich and deep flavour which becomes even more pronounced in braised and slow-cooked meals.
Tissue: cross rib roast recipe require a long, slow cook to allow the connective tissues to melt for a roast which is tender in texture.
Price: Taste and texture aspects of the cross rib roast recipe rival the more costly cuts of ribeye and sirloin, yet it remains affordable.
Adaptability: No matter if you wish to roast, braise or slow cook it, the cross rib roast recipe adapts to all methods of cooking.
Ingredients for a Perfect cross rib roast recipe
For a delicious cross rib roast recipe, require some important ingredients. They not only aid to enhance the taste of the roast but they also aid in the juiciness, tenderness and flavor of the dish.
- 3-3.5 3 lbs cross rib roast recipe: Select a roast size that is based on the amount of food you require. Three pounds of roast typically serves 4 to 6 people. A larger roast is able to serve 8 or more.
- 1 tablespoon olive oil Useful for searring the roast. It retains flavor and assists in browning.
- 2 teaspoons of garlic powder adds a delicious aroma that goes well with the richness of beef.
- 2 tablespoons onion powder It enhances the roast’s umami flavours.
- 1 teaspoon of dried rosemary: Rosemary adds a aroma of earthiness and a scent to roast.
- 1 teaspoon of dried Thyme is a great herb that balances the meat’s richness.
- Salt and Pepper essential for seasoning the roast according to your preference.
- 1 cup of beef broth provides water and flavor while roasts cook.
- 2 tablespoons of soy sauce (optional) This adds the umami and the richness.
- 1 onions that is quartered helps to flavor the roast, and it is ideal for gravy making afterward.
- 3-4 carrots that are cut in chunks roasting the vegetables along with the meat enhances their flavor and creates a delicious dish.
- 1 or 2 stalks of celery broken into small pieces It adds an aromatic taste in the roast, and can help create the basis of a gravy or sauce.
Step-by-Step Instructions for Cross Rib Roast Recipe
Let’s look at the steps for making the cross rib roast recipe.
- Prepare the Roast:
- Begin by taking the ribs from the refrigerator. Allow it to sit at temperatures of 30 to 60 degrees prior to cooking, ensuring that it cooks evenly.
- The oven should be heated to 325 deg F (163degC). The moderate temperature will allow for an even roasting process, which can ensure that the roast is tender.
- Season the Roast:
- The roast should be dried using paper towels to eliminate any excess water. This helps to create an even sear across the roast’s top.
- Apply the roast to olive oil so that it covers all the area.
- Add onion powder, garlic powder, dry rosemary dried thyme, salt and pepper. The seasoning needs to spread evenly over the meat for the most flavorful taste.
- Sear the Roast:
- In the large pan prepare to heat approximately 1 tablespoon olive oil at medium-high temperature.
- After the oil has gotten hot Once the oil is heated, add the roast to the skillet, and grill the roast on all sides (approximately 3-4 minutes for each for each side). Searing the roast in the skillet caramelizes the exterior, and also locks the juices in, which improves the taste.
- Prepare the Roasting Pan:
- In the big roasting pan set the cut onions, carrots along with celery to make a tasty base.
- Add the beef broth along with Soy sauce (if you are using it) over the veggies to aid in keeping the roast in its moisture while cooking.
- Roast the Meat:
- After cooking, set the roast over vegetables that are within the roasting pan. The veggies will add flavor to the meat. Serve as a dish to accompany the roast.
- Securely cover the roasting pan by aluminum foil to keep moisture out during the roasting process.
- Roast for approximately 3- 4 hours for 3-4 hours, or until you reach the desired degree of doneness. Utilize a meat thermometer to determine the temperature of your roast. In the case of medium-rare meat, you should aim for 135degF while for medium, you should aim for at least 145degF.
- Rest and Slice:
- When the roast is cooked take it out of the oven, and allow it to cool for about 10 to 15 minutes. It is important to rest the roast in order to distribute the juices while ensuring that the meat remains dry.
- Cut the roast in half against the grain to ensure the best tenderness.
Tips for Perfect cross rib roast recipe
- Slow and lowcross rib roast recipe benefit from cooking slow, since it permits tissues that connect to dissolve and for the flavors to mix. Maintain your oven at a comfortable temperature, and resist the temptation to cook the roast too fast.
- Braise for extra tenderness If you would prefer an older-fashioned pot roast, you can braise the roast rather than roasting it. After you have seared the roast, place the roast on top of stewed beef and bake within the oven, at 300°F for a period of several hours.
- Make it more flavorful with vegetables Think about adding additional veggies like potato, parsnips and garlic cloves into the roasting pan. They absorb the flavours that roasts impart and create the perfect accompaniment food item.
Serving Suggestions
To complete your food, you could pair your roast of ribs with one of these side items:
- Mashed Potatoes: The creamy mashed potatoes are perfect for the rich flavour of cross-rib roast.
- Roasted vegetables, roast potatoes, Brussels sprouts as well and parsnips, along with the meat, for an energising side dish.
- Gravy: Utilise the pan’s drips to create a basic gravy by adding flour to make it thicker and then pouring it over the roast, potatoes and slices.
Conclusion
When you look for cost-effective cuts and look for a roast that you will enjoy, roast beef, and still be cost-effective, cross ribs are the way to go. With it being affordable, it can still be delicious. For a special occasion with the family or on a Sunday for a relaxed roast dinner, this roast will excel and be cooked to be delightful, tender, and flavorful. With a tasty cut of meat and the best flavour you can achieve it takes patience to enjoy it. Have fun cooking!
Cross Rib Roast Recipe
Equipment
- Oven
- Large skillet
- Roasting pan
- Meat thermometer
- Aluminum foil
- Sharp knife for slicing
Ingredients
- 3-5 lbs cross rib roast
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup beef broth
- 2 tablespoons soy sauce optional
- 1 onion quartered
- 2-3 carrots cut into chunks
- 1-2 stalks celery cut into chunks
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Prepare the Roast: Remove the roast from the fridge and let it sit at room temperature for about 30 minutes. Rub with olive oil and season with garlic powder, onion powder, rosemary, thyme, salt, and pepper.
- Sear the Roast: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the roast on all sides for about 3-4 minutes each, until browned.
- Prepare the Roasting Pan: Place quartered onion, carrots, and celery in a large roasting pan. Add beef broth and soy sauce (if using).
- Roast the Meat: Place the seared roast on top of the vegetables. Cover loosely with aluminum foil. Roast for 3-4 hours or until the roast reaches an internal temperature of 135°F for medium-rare or 145°F for medium.
- Rest and Slice: Remove the roast from the oven and let it rest for 10-15 minutes. Slice against the grain for maximum tenderness.
