For lack of a better phrase, Cross rib roast recipes are simply delicious! It usually takes a few minutes to prep, but it tastes like you spent several hours fussing. It’s ideal for entertaining friends or a relaxing, intimate dinner for two. As much as you’ll want to share this meal with your loved ones, you’ll be lusting for any leftovers, if there are any.
Here, we’ll teach you how to cook a cross rib roast, as well as some helpful tips that will guarantee optimal results. Our advice? Pay utmost attention to get the best out of your recipe.
Rib Nutrition Facts
Tips for Cooking a Cross-Rib Roast
The following tips will guide you to excellent results when making a cross rib roast recipe, so we advise that you pay utmost attention:
Brown your flour – Browning flour for gravy is a simple procedure that drastically reduces its time to make a roux. The browning process also removes the “raw” flavor that flour tends to have and prevents it from clumping like unbrowned flour.
Crockpot variation – Cross rib roasts can also easily be cooked in a crockpot. Sear the meat in a hot pan before adding it to the crockpot with the necessary ingredients, as well as a cup of water or beef broth. Cook for 8 to 10 hours on low, or until the meat develops a fork-tender consistency.
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Cooking a Cross-Rib Roast
Follow these easy steps to cook a cross rib roast:
- Preheat the oven to 300 degrees with the rack in the middle position. Season the roast with seasonings like salt and pepper to taste.
- Two tablespoons of oil should be heated in a Dutch oven or stockpot over medium-high heat. Brown the roast on all sides for about 8-10 minutes total. Transfer the roast to a platter from the pot.
- Reduce the heat to medium level, then whisk in the chopped onions, celery, garlic, or any other seasonings until they begin to brown; this should take about 5 to 6 minutes. Scrape the bottom of the pan with a spoon to release browned pieces and add ¼ cup of liquid (chicken or beef broth, soup, red wine, canned tomatoes, water, or any combination of these ingredients).
- Take the roast back to the pot and pour in the liquid, enough to cover the roast halfway up the side. Cover and bring it to a low simmer over medium heat before transferring to the oven.
- Cook the roast in the oven for 3 to 4 hours, making sure to turn the roast every 30 to 40 minutes until it gets thoroughly soft and a meat fork easily slides in and out of the meat. Small potatoes, sliced carrots, or sliced parsnips can also be added in the last 30 to 45 minutes of simmering if preferred.
- Carve the roast into ½-inch slices after removing it from the pot and tenting it with tinfoil for 15 to 20 minutes. Allow 5 minutes for the liquid to settle in the pot before skimming the fat from the surface using a wide spoon.
- If preferred, boil this liquid for 5 minutes, seasoning with salt, pepper, or ¼ cup of dry red wine. Remove the veggies with any spoon and pour the sauce on top of the meat.
This is a simple pot roast dish that your family will definitely love and probably beg you to cook again. Just follow the instructions carefully always to get the best results.
Cooking Time for a Cross-Rib Roast
The following timing guidelines are ideal for cross rib roast recipes:
Browning the roast uncovered in the oven at 400 F
20 minutes per side
Roasting the meat covered in the oven at 275 F
2 to 3 hoursPrint
Cross-Rib Roast (8 Servings)
For the Roast
- 3 to 4 lbs of cross rib roast
- kosher salt
- ground black pepper
- garlic powder
For the Gravy
Cooking the Cross-Rib Roast
- Preheat your oven to 400 degrees Fahrenheit. Find a large enough oven-safe pot, Dutch oven, or roaster that will fit the roast you’re cooking.
- Season the outside of your roast with salt, garlic powder, and pepper on all sides.
- Set the roast in the oven in the pot of your choice.
- Brown the roast uncovered for 20 minutes, then turn it over and brown on all four sides. This should last for about 80 minutes in total.
- Fill the roaster halfway with water, leaving about ½-inch of space at the bottom. Then cover it and put it back in the oven.
- Roast the meat for 2 to 3 hours at 275°F, covered, until the flesh is cooked tender; this time will typically depend on the size of your roast.
- Take the roast out of the oven, place it on a dish, and cover it with foil while you cook the gravy if you’re using it in your recipe.
Making the Gravy
- Using a pancake batter dispenser or a fat separator, strain the liquids from the roaster. Using a damp cloth, clean the pot dry. Pour in some beef broth or water and beef bouillon if you don’t have 2 cups of the reserved liquid.
- Cook some flour in the bottom of the pot until it browns and turns fragrant over medium heat.
- Whisk in unsalted butter until it completely dissolves in the pot. Reduce the heat to a medium-low level, then simmer until the roux resembles peanut butter and develops a nutty smell.
- Begin whisking the drippings into the roux, one at a time.
- Cook until the gravy thickens. If desired, season with freshly ground pepper.
If you’re interested in more recipe ideas, we advise you to check out this video recipe.
This cross rib roast recipe ultimately delivers delicious results, and we advise you to try it out. The entire cooking duration lasts for 4 hours and 5 minutes, with a prep time of 5 minutes and a cook time of 4 hours.