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Cross Rib Roast - Suggestions please

p
Pâté chinois Mar 25, 2006 02:48 PM

I just bought a cross rib roast and, really, don't know what to do with it.

I would rather do it as a roast, as opposed to a pot roast.

How do I do that? TIA!

Link: http://patechinoisco.blogspot.com

  1. j
    Jim H. Mar 25, 2006 03:03 PM

    Make a marinade of soy, sesame oil, dry mustard, garlic, ginger, salt and pepper. Marinate roast for 2 days in fridge. Brown well on all sides, then roast at about 200 deg for several hours, using meat thermometer to determine when at 130 deg. Let rest.

    6 Replies
    1. re: Jim H.
      f
      fern Feb 4, 2008 07:37 AM

      Did this yesterday in the pressure cooker. Did not marinate 2 days but browned it well first, used the seasonings you suggested and everyone loved it. Served it with roasted parsnips, onion and yukon golds. It's what I had in the house so maybe not so colorful, but it tasted good. Next time I buy beef roast I'll try to remember to do this with the long marinade and slow cooking method you described. It was great this way, could only be better that way!
      Thank you!

      1. re: Jim H.
        p
        peachblossom Oct 26, 2009 10:07 AM

        I made this last night and it was excellent. I followed the instructions nearly exactly but had to cook it at 250 degrees (I got home late and had to speed up the cooking time.) It was amazing and made an otherwise tough cut of meat really tender. I served it with a root vegetable gratin and it was an absolute hit. I'd definitely do this again

        1. re: Jim H.
          Sarah Jan 11, 2010 04:47 PM

          I know this is an old post -- How long would you say for a 3-lb roast?

          1. re: Jim H.
            a
            azcanadienne Nov 23, 2012 12:43 PM

            Joining in the conversation...

            I chose to have a turkeyless American Thanksgiving this year and instead took a cross-rib roast out of the freezer. Like the orginal poster, I did NOT want a pot roast (I generally don't like mushy meat, or any other kind of mushy food). So googled for some ideas and found this thread

            Want to report that I used the marinade nd slow roast suggestion, and my roast turned out perfectly rare/medium rare, tender, flavorful, and the leftovers today are almost better than the first meal yesterday

            I will absolutely use again in the future

            1. re: azcanadienne
              i
              imour Nov 23, 2012 01:26 PM

              I am going to try to have the same success as you with the Cross Rib roast but I need to know - did you cover the roast while cooking in the oven?. No where have I found this mentioned.

              1. re: imour
                g
                goodspirit Nov 23, 2012 07:34 PM

                Yes I did cover the roast and only slow simmerd never let it boil.

                Latley beef is being raised different, I have had bad luck with last 2 roasts
                I took them back and they refunded my money

                I bought a angus grade cross rib roast and the butcher cut them into steaks
                and they cooked up fine and I used tenderiser
                good luck

          2. p
            Pâté chinois Mar 27, 2006 08:22 AM

            Thank you, Jim H., for the guidance. I made my roast using the marinade you had suggested (only I forgot the dry mustard). I marinated for only 2-3 hours and then seared, and put in the oven at 325F until the meat thermometer registered 140F (rare on that thermometer). The flavour was really good, but the meat could have been slightly more cooked (which is good, in a way, because it will reheat to med-rare). I froze half the roast for later use and we'll be working on the other half this week (there's only 2 of us and so much beef we can eat).
            Thanks again for making my first cross-rib roast successful!

            Link: http://patechinoisco.blogspot.com

            4 Replies
            1. re: Pâté chinois
              j
              Jim H. Mar 27, 2006 09:05 AM

              I think you missed the point of my recipe. The long marinate will tenderize the roast, and the slow cooking gives you an incredibly tender piece of meat. While you used the typical method, try the slow cooking. Of all the recipes I've given people, this one gets the most raves.

              1. re: Jim H.
                a
                Alan408 Mar 27, 2006 10:17 AM

                I like Jim H's slow cooking method for beef roasts.

                1. re: Alan408
                  j
                  Jim H. Mar 27, 2006 01:06 PM

                  Its quite a surprise to those to whom I've given the recipe. The medium rare roast is pink and tender, and I find that if shrink wrapped and frozen, it will last months with no degradation of taste. Around these parts, x-rib roasts often go for less than $2 lb, and I may cook several for freezing. Great sandwiches.

                2. re: Jim H.
                  p
                  Pâté chinois Mar 27, 2006 10:25 AM

                  Next time, I'll plan better and do the long marinating and slow cooking. Yesterday, I needed dinner on the table and did not have the 2 days required for marinating and the several hours for slow cooking. Next time, I'll plan accordingly :-)

                  Link: http://patechinoisco.blogspot.com

              2. k
                Kuisine Jul 6, 2006 08:12 AM

                This is really, really late, but if anyone else comes across this thread searching for what to do with cross rib roast - I too found the 130 direction to be low. Not knowing what to do, I split the difference between Jim H. and Pate and took the roast out at 135 and then wrapped it in foil to let carry over do a bit of cooking.

                It still could have used another couple degrees - definitely 140 if not 145, and that's for people who like medium rare meat, verging on rare.

                However, other than that, this made a great tasting roast.

                1 Reply
                1. re: Kuisine
                  pikawicca Jul 6, 2006 12:38 PM

                  You might need a new meat thermometer. By definition, beef is medium rare at 125 - 130 degrees.

                2. g
                  goodspirit Aug 21, 2007 08:40 AM

                  cross rib is a tougher cut of meat and should be cooked like a pot roast
                  have you tried using cooking bags? I made a roast in a large turkey size cooking bag with add 2tbs flour inside the bag and shake the bag then with one packet of dry onion soup mix you mix the soup mix as directed put the roast in the bag and pour the soup over the roast add your favorite veggies like carrots parnips potatotes celery and surround the roast cook the roast per instructions included with your cooking bags usually 2 to 3 hrs @ 325 degrees should be fork tender and melt in your mouth.
                  this is also good with a 7 bone or bonless chuck roast

                  9 Replies
                  1. re: goodspirit
                    m
                    Marty37 Feb 2, 2011 07:18 AM

                    HI, I have no idea where your comming from about Cross Rib Roast saying a tough piece of meat WORNG, been serving it for years like Prime Rib for dinner parties and serve it Medium Rare and peole rave about it for they have never cooked one. It also make excellent gravy. Cook it at 375 degrees wit a rub if you like. orwith slice garlic. I serve it also with horseradish sauce. You must try this. Check out prime rib recipes on the web also you won't be sorry. I buy it on sale for $1.99 LB it is usualy like $3.69 ly. Enjoy Left over make french dip also.

                    1. re: Marty37
                      g
                      goodspirit Feb 2, 2011 07:37 AM

                      Must be your butcher is giving you a better cut of meat ? But cross rib is usually from the shoulder of the beef and needs to be treated as Pot roast.
                      Some times the cuts are close to the rib like a chuck eye
                      Prime rib is cooked with an entirely different cooking method.

                      I wont argue with you, but next time talk to your butcher he will give you cooking methods.

                      At least give the cooking bag method a try.

                      (guess my 45 years experience in food prep, has no merit in your critque )!

                      1. re: goodspirit
                        m
                        Marty37 Feb 2, 2011 01:59 PM

                        Boy you really have an attitude guess you are a smart Cook?? Live in Ca have bought this roast at least 20+ times and never had a tough one yet. Always pay $1.99 lb maybe your butcher isn't sure about this roast either like you. Never cook anything in a bag from old school and also X cook, also prep. Try my recipe and see what happens. Like i said it is your butcher.

                        1. re: Marty37
                          pikawicca Feb 2, 2011 02:23 PM

                          Maybe there is a different beef nomenclature in CA? If I cooked what is billed as a cross rib here on the rare side, it would be tough as boots.

                          1. re: pikawicca
                            r
                            reality check Feb 15, 2011 03:16 PM

                            This should clear about any questions about the cross rib roast.

                            "This makes a fine pot roast, but it's too tough to roast with dry heat."

                            http://www.foodsubs.com/MeatBeefChuck...

                            1. re: reality check
                              f
                              fourunder Feb 15, 2011 03:27 PM

                              The link you reference says the same about Chuck Roast (Blade) , but I would disagree ....as I have been roasting them low and slow @ 200-225 degrees to medium-rare to medium temperature with tender results.

                              Sounds like a challenge is in order.

                              1. re: reality check
                                Will Owen Feb 15, 2011 03:31 PM

                                Sometime during my first sojourn in California, living around Palo Alto and environs, I treated myself to a dinner out at something other than a cheap Mexican or Chinese place, and ordered the roast beef plate. The beef was a little chewy but not actually tough, and had great depth of flavor. "What IS this?" I asked. The waitress said, "Oh, cross rib. Always use cross rib here." I'd never heard of it before that. A few years later, pearl-diving in a sandwich shop up in Sonora, the woman running the place roasted two of those every day for the shop's French dip sandwich, and with the oven and my sink occupying the same space my nose, at least, was in Beef Heaven for at least two hours a day. She didn't pay me enough to afford the French dip, dammit …

                          2. re: goodspirit
                            g
                            goodspirit Jun 4, 2011 06:20 PM

                            Well I bought a cross rib roast at Kroger the other day I should have known better
                            it was full of gristle and tendons. It also had a gelatinous substance where they usually cut boneless short ribs. I WILL NEVER BUY A CROSS RIB ROAST EVER AGAIN
                            Your all right and my 40 some odd years cooking experience does not appy
                            I took the roast back and got my $11 back there were probably two decent slices
                            on the whole roast I will stick to a nice chuck roast close the prime rib usually works best for me and use the pot roast method all you stubborn cooks can continue to smoke rope and cook a pot roast as a tender cut!

                          3. re: Marty37
                            l
                            Laura l Jun 4, 2011 01:37 PM

                            I'm with you, Marty. What are these folks talking about? My mother used to cook a cross-rib roast for Sunday dinner, in the oven at about 325 and it was always tender and tasty. I do the same thing. The roast always turns out delicious and I usually cook it to 140 degrees and let it sit to raise temp to 145. I do live in Northern California, maybe our terminology is different.. This roast is from the chuck, near the rib. Cost is usually about $4.00 a lb. I like a horseradish sauce with it, too

                        2. g
                          goodspirit Feb 2, 2011 08:23 AM

                          here is the best way to cook a PRIME RIB
                          not to be confused with CROSS RIB

                          adjust your oven racks so your roast and pan will be in the center of oven

                          Preheat your oven as high of temp as you can
                          while the oven preheats
                          line your roast pan with heavy foil for easy cleanup
                          place a roasting rack in the lined pan bottom
                          if you don,t have a rack crumple 12 inch sheets of foil into balls place in bottom of pan
                          the roast will rest on the balls of foil
                          sprinkle unseasoned tenderizer I use Kroger brand, all over the roast (do not pierce roast.)
                          rub the roast with soy sauce ( use Kikoman)
                          rub the roast with olive oil
                          when the oven reaches max temp place the uncovered pan with seasoned roast
                          fat side up into oven
                          this will braise the roast about 20 min for a 5 lb roast
                          turn the oven temp down to 300 after the roast has braised
                          pour about 1/4 inch of hot water into pan bottom
                          baste the roast every 20 min with pan juices
                          if no juice visible add a bit more water to pan bottom no more than 1/4 inch
                          continue to baste roast every 20 min
                          roast should be done in about 3 hrs
                          check temp of roast within the last hour
                          sprinkle a bit of garlic powder and fresh ground pepper
                          within the last 1/2 hour to prevent the spices going bitter
                          baste till done
                          use a good thermometer
                          130 degrees for rare
                          140 degrees for med rare
                          150 degrees for med
                          160 for med well

                          remove roast from oven at desired temp
                          tent the roast with foil and let rest at least 20 min before carving

                          pour the warm juices in a bowl add ice to collect fats discard the fat
                          reheat the de fatted juices to serve with roast (au jus)

                          1 Reply
                          1. re: goodspirit
                            f
                            fourunder Feb 2, 2011 08:36 AM

                            here is the best way to cook a PRIME RIB
                            ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

                            We all have our favorite methods. but at the very least, I would recommend taking the roast out 8-10 degrees sooner than you have referenced.....especially at the temperature you have indicated to allow for carry/holdover cooking during the rest period.

                            http://chowhound.chow.com/topics/748798

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