"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 11-24-2007, 05:17 PM   #31
Sous Chef
 
Join Date: Jul 2006
Posts: 605
Quote:
Originally Posted by jmmartinez View Post
I am interested in information re. Bone in rib eye roast. I have 2 4 1/2 pound chunks.
How long will it take to cook to a medium range? Mitien
Since the topic of this thread was cooking a cross rib roast, my suggestion would be to do a search in the beef forum. If you don't find what you're looking for, you'll get the most help by starting a new thread there.
__________________

__________________
suzyQ3 is offline   Reply With Quote
Old 11-29-2007, 01:30 PM   #32
Assistant Cook
 
Join Date: Nov 2007
Posts: 1
House Cook

I didn't know how to cook cross rib roast....I read everything that you all said about the cut and recipes to use....still confused. I've decided to sear it, rub seed mustard and horseradish all over, cook at 325 for 2 hours covered - then uncover and turn up the heat to 350 to crisp it up a bit until desired temperature....I'll let you know how it turns out!
__________________

__________________
big momma is offline   Reply With Quote
Old 11-29-2007, 09:10 PM   #33
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Don't overcook this meat. Use a meat themometer. Cook only until the internal temp reaches 125 to 130 ' F. This meat is supposed to be eaten rare, or at the most, medium rare. Otherwise, you might as well be eating a chuck roast. Cooking low is ok. I just purchased a meat thermometer that has an alarm on it, and a probe. You insert the probe, and leave the long, silicone clad wire outside of the oven, attached to the digital thermometer. You set the alarm to go off at a desired temperature, and then do whatever until it goes off. For your roast, I would set it at 120, so that you have time to turn up the heat. And I would turn up the heat to 425 and let cook until the thermometer reads 125. REmove from the oven and let rest for ten minutes before carving.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-01-2009, 01:32 AM   #34
Assistant Cook
 
Join Date: Jun 2009
Posts: 1
Hi Michele!

Thank you for insisting on trying this wonderful recipe! It is as you describe: nice, herby crusty outside and juicy, tender inside! Who would have thought cooking this roast other than slow cooking would have been so flavorful? This recipe is a keeper.
Great with roast potatoes on the side ( I peeled, quartered and rubbed my potatoes in olive oil--can season if like, but I used the glaze from roast with the potatoes: yum). Steamed fresh French beans completes this simple but delicious meal.

Aloha,

Loretta
__________________
Lorettalynn is offline   Reply With Quote
Old 07-03-2009, 07:10 PM   #35
Assistant Cook
 
Join Date: Jul 2009
Posts: 1
Rotisserie

I marinaded it in wine and garlic all day, then rotisserie for 3 hours low heat, basting every 1/2 in the marinade, it turned out so tender and tasty, I think the best cut for this by far!!
__________________
Cedar_creek is offline   Reply With Quote
Old 07-03-2009, 07:22 PM   #36
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
I buy cross-cut chuck roasts, as they're called locally, quite often. They're quite lean, consisting of large muscles with little fat between the sections, most of the fat being in a layer on the outside. I often cut them up for stews. Great flavor! However, despite the advice given here by some folks I respect, I'd never serve it rare -- it's not a rib roast (i.e., prime rib); it's a pot roast.
__________________
Scotch is offline   Reply With Quote
Old 07-04-2009, 09:40 AM   #37
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Scotch View Post
I buy cross-cut chuck roasts, as they're called locally, quite often. They're quite lean, consisting of large muscles with little fat between the sections, most of the fat being in a layer on the outside. I often cut them up for stews. Great flavor! However, despite the advice given here by some folks I respect, I'd never serve it rare -- it's not a rib roast (i.e., prime rib); it's a pot roast.
Too true my friend. It is a pot roast, or similar enough. But cook it rare and slice paper thin, against the grain, and you have the makings for extraordinary roast beef sandwiches, or piled high on a slice of bread, with smashed spuds and a great green vegetable on the side, with gravy all over, and you have a gorgeous open faced roast beef sandwich.

This is my family's favorite way to have this kind of roast. But it has to be sliced ultra thin to make it work.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-04-2009, 12:06 PM   #38
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
Sounds like a plan, sort of like London Broil. I'll give it a try one day.
__________________
Scotch is offline   Reply With Quote
Old 11-01-2009, 08:52 AM   #39
Assistant Cook
 
Join Date: Nov 2009
Posts: 3
I went to the butcher to get a chicken yesterday and saw one of these instead.
I came home and found this thread and figured I would try it as an oven roast.
The butcher said it was a quite a bit leaner then a rib roast so I topped it with some bacon and crusted it with horseradish and shallots from the blender.
450 for 15 minutes and about 90 minutes at 300 until the thermometer went off at 130deg.
The pan drippings made a great smoky gravy and the rare thin slices disappeared as fast as I could cut them.
I have about half of the 7lb. roast left and know what I am taking for lunch this week.
Next time I think I will try one on the smoker, 200deg for 4-5 hours should make a super tender piece of good eats.

Thanks for all the great tips on this cut of meat.
__________________
Fupduck is offline   Reply With Quote
Old 03-28-2010, 11:25 AM   #40
Assistant Cook
 
Join Date: Mar 2010
Posts: 3
quite an old topic....

am making cross rib roast tonight and am trying for firt time to cook on low for 6+ hours....

looking forward to it!
__________________

__________________
Wazaname is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.