Cross Rib Roast Recipe
This Cross Rib Roast Recipe yields a perfectly tender, flavorful beef roast, making it an excellent choice for family dinners or special occasions. With simple ingredients and easy instructions, it guarantees a melt-in-your-mouth roast.
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.
Notes
Searing the Roast: This step is crucial for locking in flavor and juices.
Resting Time: Letting the roast rest before slicing allows the juices to redistribute, ensuring a juicy and tender roast.
Adjusting Cooking Time: Cooking times may vary depending on the size of the roast. Always use a meat thermometer to ensure the roast is cooked to your preferred doneness.