Cross Rib Roast

Lack of finances call for this type roast instead of the usual prime rib. My research says to braise. Does it have to be rare in order to be tender?

Thanks for the input!

I used to wash dishes for a sandwich shop for whom this was the standard Roast Beef for sandwiches. It's not really tender, but it's tender enough, and quite flavorful. It is a West-coast-only cut, kinda like tri-tip, not found at all east of the Rockies, and a sort of bastard chuck sort of thing...but it's really tasty.

The woman at the shop I worked for cooked this in an open pot, let it rest, and sliced it thin. More than that I cannot say.

Cross Rib roast is a standard cut of beef...usually called a "rolled shoulder clod". One end may have a more exotic name, like "Diamond Jim Roast". Many vendors give cuts appealing names for marketing puposes.

We never cook standing rib because of the fat waste...have been cooking cross rib for years. Too lean and tender to braise. I marinate mine for several days in teriyaki, then brown well, and cook at 200 degrees until internal temp 130. May take a few hours. Meat will be medium and extremely tender. The secret is the slow cooking. It is a very economical cut, because most people don't know how to cook it right.