How do you cook a cross rib roast?

[suzyQ3]

Quote:

Originally Posted by jmmartinez 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.

[big momma]

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!

[Goodweed of the North]

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

[Lorettalynn]

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

[Cedar_creek]

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!!

[Scotch]

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.

[Goodweed of the North]

Quote:

Originally Posted by Scotch 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

[Scotch]

Sounds like a plan, sort of like London Broil. I'll give it a try one day.

[Fupduck]

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.