You might be here because you saw a low-cost cross-rib roast at the store or because you already have one in the freezer and want to know how to cook it. Let my mistakes show you the way! My husband runs a cattle ranch, so I have all kinds of beef in the freezer to try new things with. It has taken nearly a decade but I finally have it figured out .
Mastering the Perfect Cross Rib Roast – A Step-by-Step Guide
A beautifully cooked cross rib roast is the crown jewel of any holiday table or special occasion This cut shines when prepared properly, yielding fork-tender meat and luscious drippings for gravy Follow this complete guide to select, prep, and cook a show-stopping cross rib roast.
What is a Cross Rib Roast? A cross rib roast comes from the steer’s chuck, which is near the shoulder. The name “cross rib” comes from the way the rib bones cross the top of the roast, not in a straight line with the backbone. This imparts tremendous flavor during slow roasting.
The roast contains ribs 6 through 12 of the animal. Well-marbled and richly flavored, it delivers those quintessential beefy notes. When a cross rib roast is cooked slowly, the connective tissue completely breaks down, leaving the meat incredibly tender.
Picking the Right Roast: For the best results, choose a cross-rib roast that is USDA Choice or Prime grade and has nice marbling all over. About 4 to 6 pounds is ideal for feeding 6 to 8 people. There should be a thick layer of fat on top of the roast to baste the meat as it cooks.
Trimming and Seasoning the Roast
- Trim off any large hard fat deposits, leaving the nice white fat cap intact
- Make shallow slits across the roast and insert slivers of garlic for added flavor
- Generously season all over with salt, pepper and fresh herbs
- Brush with a bit of oil or mustard and rub in seasonings
- Let sit at room temperature for 1 hour before roasting
Calculating Cook Time
- Plan on cooking a 4-6 lb cross rib roast for about 2.5 – 3 hours
- Cook to an internal temperature of 135°F for medium rare doneness
- The meat will continue cooking to 140°F as it rests
Choosing the Roasting Pan
- Use a heavy roasting pan just large enough to accommodate the roast
- Place the roast fat side up on a bed of aromatics like onions, garlic, carrots
- The bones can protrude up out of the pan
Basting and Gravy
- Baste the roast every 30 minutes with the pan drippings
- When done, transfer roast to a platter and make gravy from drippings
- Whisk in flour to thicken, then stir in broth, herbs and red wine
Letting the Roast Rest
- Always let the roast rest for 20-30 minutes before slicing
- This allows juices to redistribute back into the meat
- Slice roast across the grain for tenderest bites
Serving Suggestions
A cross rib roast deserves star treatment at the table:
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Carve thick slices and serve alongside classic sides like mashed potatoes, Yorkshire puddings, roasted vegetables and demi glace
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Offer horseradish cream, chimichurri or browned butter sauces on the side
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Garnish with fresh herbs like thyme, rosemary or parsley
Common Roasting Problems and How to Avoid Them
Even experienced cooks encounter issues when roasting meats. Here are some common problems and tips to get perfect results:
Undercooked Meat – Double check the roast’s internal temp with a meat thermometer before removing it from the oven. Cook to 135°F for medium rare.
Overcooked Meat – Keep the oven temp moderate, at 325°F, and use a meat thermometer to prevent overcooking. Only cook to 135°F.
Not Tender Enough – Cook the roast low and slow, at 325°F. The connective tissue needs time to break down. Let rest 20 minutes before slicing.
Bland Flavor – Ensure the roast is well seasoned under and on top of the fat cap. Baste with pan juices while cooking. Make flavorful gravy.
Burnt Bottom – Use a heavy pan to disperse heat evenly. Place roast on a bed of aromatics, not directly in pan. Baste during cooking.
No Caramelized Crust – Pat roast dry before seasoning so spices don’t clump. Let come to room temp before roasting. Cook at higher heat just at end.
Pro Tip: Let Your Roast “Rest”
Never slice into the hot roast right out of the oven or you’ll lose all those flavorful juices! Letting it rest allows the juices to redistribute back into the meat. Tent it loosely in foil and let sit for 20-30 minutes before carving.
Frequently Asked Questions About Cross Rib Roasts
For first-time roast cooks, there are bound to be questions. Here are answers to some common FAQs:
What’s the difference between a cross rib roast vs. a chuck roast?
A cross rib roast contains the 6th through 12th ribs. A chuck roast comes from the shoulder only, does not contain ribs, and is less expensive.
Can you cook a cross rib roast in a crockpot?
Yes, cook on low for 8-10 hours until fork tender. Brown roast first for better flavor.
What’s an easy way to carve a cross rib roast?
Carve across the grain in thin slices. Cut between each rib bone to release individual ribs.
What is a good internal temp for medium rare?
Cook to an internal temp of 135°F for medium rare doneness. Let rest to 140°F before serving.
Can you freeze and reheat a cooked cross rib roast?
Yes, slice roast before freezing. To reheat, place frozen slices with juices in a baking dish, cover, and warm in a 325°F oven.
What’s the best way to reheat leftover roast beef?
Place slices in a skillet with leftover gravy or au jus sauce. Cook over medium until heated through, about 3-5 minutes per side.
How long does it take to cook a 3-4 lb cross rib roast?
Figure on roasting a 3-4 lb cross rib roast for about 2 – 2.5 hours total at 325°F until it reaches 135°F internally.
What sides go well with a cross rib roast?
Classic pairings are potatoes, onions, carrots, Yorkshire puddings, bread stuffing, pan gravy and horseradish sauce.
Can you season a roast the night before cooking?
Yes, seasoning the roast and letting it sit overnight helps the flavors permeate the meat. Refrigerate meat while marinating.
Mastering the Perfect Cross Rib Roast
When holiday time rolls around, confidently tackle cooking the star of the table – a gorgeous cross rib roast. Follow this guide to select an impressive roast, prep and season it properly, and avoid common pitfalls. Employing good technique, taking your time, and using a meat thermometer are key to roasting success.
Your efforts will be rewarded with stunning, expertly-cooked beef that’s juicy, tender and full of flavor. As your family or dinner guests relish melt-in-your-mouth slices bathed in rich pan gravy, you can sit back and enjoy your role as the holiday hero. You’ve officially mastered cooking the crown jewel roast!
How do you season a Cross Rib Roast?
Seasoning is a personal thing. Some people like to have a herb-crusted roast whereas others prefer to have salt and pepper only. If you just like the way beef tastes, use salt and pepper. If you want to use a different seasoning blend than the one I have on the recipe card below, please look at this chart.
| Herb Crusted (Blend all Ingredients in a Blender, pat onto roast before following recipe as written) | 1 Teaspoon Salt, ½ teaspoon black pepper ½ cup Canola oil 5 cloves garlic 1 bunch parsley, leaves only ½ bunch fresh thyme, leaves only 8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only 2 tablespoons mustard powder |
| Salt & Pepper | 1 Teaspoon Salt, ½ Teaspoon Pepper |
| Sweet & Smokey Mix all the seasoning together in a bowl, then apply evenly to the outside of the roast before following the recipe as written. | 2 tablespoons Paprika 2 teaspoons brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 ½ teaspoons salt ¾ teaspoon black pepper ¾ teaspoon dried rosemary ½ teaspoon dried thyme ¼ teaspoon dried oregano ¼ teaspoon dried basil ¼ teaspoon dried parsley |
How do I make Gravy for Cross Rib Roast?
You can make gravy while your roast is resting. To do this, melt ¼ cup of butter in the pan you used to roast the meat and then add ¼ cup of flour to the butter. Whisk the two together and then slowly add 2-3 cups of water. (It depends on how much gravy you want!) Add water ¼ cup at a time while whisking the whole time. Let the mixture thicken before adding more.
CROSS RIB OF BEEF – JUICY AND FULL OF FLAVOR
FAQ
What is a chuck cross rib roast good for?
Is beef chuck cross rib steak tender?
What’s another name for cross rib roast?
Will cross rib roast shred?
How do you cook a Chuck cross rib roast?
Preheat your oven to 325°F (163°C). Place the seasoned beef chuck cross rib roast on a rack in a roasting pan, fat side up. This allows the fat to baste the meat as it cooks, resulting in a more flavorful and tender roast. Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch the bone.
How long do you cook a Beef cross rib roast?
Place the Beef cross rib roast in the oven at 450 degrees for 15 minutes, then drop the temperature down to 350 degrees for about 40-50 minutes until the internal temperature in the thickest part of the roast reads 125 degrees.
How do you season a beef chuck cross rib roast?
When it comes to seasoning a beef chuck cross rib roast, a simple combination of salt and pepper can go a long way. You can also add garlic, thyme, and rosemary to enhance the flavor of the roast. 2. Should I sear the roast before cooking it in the oven?
How do you cook a cross rib roast in a Dutch oven?
Preheat oven to 425°F. Pat the cross rib roast dry then place the roast into a lidded roasting pan or Dutch oven. Make sure that the roaster or Dutch oven is large enough to add a lot of vegetables around the roast later! In a bowl, mix the butter, garlic, rosemary, thyme, salt, and pepper into a paste.