Cross Rib Roast
A cross rib roast is one of the most rewarding cuts of beef you can put in the oven — rich, deeply flavored, and fork-tender when given the time it deserves. This recipe uses a simple dry rub, a good sear, and a low, slow oven to bring out every bit of flavor this humble cut has to offer.
Equipment
- Large cast iron skillet or heavy oven-safe pan
- Roasting pan with rack
- Meat Thermometer
- Aluminum foil
- Sharp carving knife
Ingredients
The Roast
- 4 lb cross rib roast bone-in or boneless, at room temperature
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp vegetable oil or bacon grease for searing
The Braising Base
- 1 cup beef broth
- 1 cup water
- 1 large onion quartered
- 4 garlic cloves smashed
- 2 sprigs fresh thyme or 1/2 tsp dried
- 2 bay leaves
Instructions
Prep the Roast
- Pull the roast from the refrigerator at least 30 to 45 minutes before cooking. A cold roast going into a hot pan will seize up and cook unevenly. Pat it completely dry with paper towels — moisture is the enemy of a good crust.
- Mix the salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the seasoning all over the roast, pressing it into every surface. Don't be shy — this is the only seasoning the meat is getting on the outside.
Sear the Meat
- Preheat your oven to 325°F. Heat a large cast iron skillet or heavy oven-safe pan over high heat with the oil until it just starts to smoke. Set the roast in the pan and let it sear, undisturbed, for 3 to 4 minutes per side until you have a deep, dark brown crust on all sides. This is where the flavor lives.
Build the Braising Base & Roast
- Transfer the seared roast to a roasting pan. Tuck the onion quarters, smashed garlic, thyme, and bay leaves around the meat. Pour the beef broth and water into the bottom of the pan — you want about a half inch of liquid. Do not pour it over the roast.
- Cover the pan tightly with foil and place it in the preheated oven. Roast for 3.5 to 4 hours, or until the meat is fork-tender and an instant-read thermometer reads 195 to 205°F. At this internal temperature, the tough connective tissue has broken down and the roast will pull apart at the touch.
Rest and Serve
- Remove the roast from the oven and let it rest, still covered with foil, for at least 20 minutes before slicing. This lets the juices redistribute back through the meat. Slice against the grain for the most tender result. Serve with the pan drippings drizzled over the top.
Nutrition
Calories: 485kcalCarbohydrates: 4gProtein: 52gFat: 28gSaturated Fat: 10gCholesterol: 158mgSodium: 720mgPotassium: 820mgFiber: 1gSugar: 1gVitamin A: 180IUVitamin C: 2mgCalcium: 48mgIron: 5mg
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