If you’ve ever wondered how to cook a cross rib roast to tender, juicy perfection, you’re in the right place. This cut of beef, sometimes called the “shoulder clod,” is flavorful and budget-friendly, but it needs the right cooking technique to shine. Let’s dive into a step-by-step guide that will help you master this roast with ease.
What Is a Cross Rib Roast?
Before we get cooking, it’s good to know what you’re working with. The cross rib roast comes from the shoulder area of the cow. It’s a lean cut with a bit of connective tissue, which means it benefits from slow cooking or roasting at controlled temperatures to become tender and flavorful.
Preparing Your Cross Rib Roast
Step 1: Dry and Vinegar Brush
Start by patting your roast dry with paper towels. This helps the seasoning stick and promotes browning. Then, brush the entire roast with balsamic vinegar. This adds a subtle tang and helps tenderize the meat.
Step 2: Seasoning Paste
Mix your favorite seasonings-like salt, pepper, garlic powder, rosemary, and thyme-with olive oil to create a paste. Rub this paste all over the roast, covering every surface. For best flavor, cover the roast loosely with foil and refrigerate for at least 2 hours or up to 24 hours.
Cooking Your Cross Rib Roast
Step 3: Bring to Room Temperature
Remove the roast from the fridge and let it sit on the counter for 45 minutes to an hour. This step ensures even cooking because a cold roast can cook unevenly.
Step 4: High-Heat Sear
Preheat your oven to 500°F (260°C). Place the roast on a wire rack in a roasting pan, fat side up if there’s a fat cap. Roast it for about 15 minutes to develop a beautiful brown crust. This high heat locks in juices and flavor.
Step 5: Slow Roast
Lower the oven temperature to 300°F (150°C) and continue roasting for another 40 to 55 minutes. Use a meat thermometer to check the internal temperature-aim for about 130°F to 135°F (54°C to 57°C) for medium-rare. Avoid overcooking to keep the meat tender.
Step 6: Resting the Roast
Once done, remove the roast and tent it loosely with foil. Let it rest for 15 to 20 minutes. Resting allows the juices to redistribute, making the meat juicy and easier to slice.
Step 7: Slice and Serve
Slice the roast against the grain into about ¼-inch thick slices. This helps maximize tenderness. Serve immediately, keeping the slices warm under foil.
Making a Delicious Gravy from the Drippings
Don’t toss those flavorful drippings! Here’s a quick way to turn them into a savory gravy:
– Combine softened butter and flour to make a paste.
– Pour the juices from the cutting board into the roasting pan and heat over medium.
– Add red wine to deglaze the pan, scraping up browned bits.
– Stir in beef broth and whisk in the butter-flour paste until smooth.
– Simmer until thickened, adding a splash of browning sauce for color and richness if you like.
Tips for Perfect Cross Rib Roast Every Time
– Rest Before Cooking: Letting the roast come to room temperature ensures even cooking.
– Start Hot, Then Slow: The initial high heat creates a crust, while the lower temperature finishes cooking gently.
– Don’t Overcook: Keep the internal temperature below 135°F for the best tenderness.
– Rest After Cooking: Never skip resting; it’s key for juicy meat.
– Use the Juices: The roast is lean, so use every bit of the flavorful juices for gravy.
Alternative Cooking Method: Braising
If you prefer a fork-tender, fall-apart roast, try braising. Season the roast and sear it in a Dutch oven, then add broth, wine, and vegetables. Cover and cook in a 325°F oven for 3 to 5 hours until tender. This slow, moist heat method breaks down connective tissue beautifully.
Cooking a cross rib roast might seem intimidating, but with these simple steps, you’ll have a tender, flavorful centerpiece for your meal that’s sure to impress.
Enjoy your perfectly cooked cross rib roast!