Beef is the king of meat. This is our “official” position, and we know that many would agree. There’s just something magical about a good steak, a giant portion of ribs, or pretty much any other part of a cow that you can eat. However, certain cuts take the spotlight while others (unfairly) fall into the background, and our goal for today is to do justice to one of those cuts – the cross rib.
Being a bit tougher than, say, sirloin, this part of the cow isn’t exactly your first choice for the grill. This chunk is highly recommended for a roast, and in this article, we will introduce you to an amazing cross rib roast recipe. If you aren’t necessarily a beef fan but rather a roast enthusiast, then you too have a reason to try this dish out.
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What Is A Cross Rib Roast?
Even though it carries the name “rib” this part actually comes from the cow’s shoulder area, and it is also known as the chuck shoulder.
The cross rib section contains a lot of connective tissue which makes it relatively tough to cut and cook, and that might be the reason why it’s losing the popularity contest with other cuts of beef.
So how do you make this cut tasty and “chewable”? The answer lies in the proper cooking methods, such as braising or stewing. Cooking the cross rib in this way for a few hours will make the meat more tender and break up all the connective tissues.
Grilling or broiling are also acceptable, but you will have to marinate the meat beforehand. It is best to leave it in a liquid marinade overnight.
How To Prepare A Cross Rib Roast?
As we’ve already mentioned, there is more than one way to cook a cross rib, but if you’re meeting this piece of meat for the first time, we highly recommend roasting it because it yields a fantastic result. The process is a bit longer, and we suggest you try it out for dinner or when you have some free time on your hands. This is a slow cooker pot recipe and if you don’t have this pot know that there are plenty of reasons for you to get one.
● 1 boneless cross-rib roast
● 3 tablespoons of olive oil
● 2 onions
● 4 carrots
● 600 grams of white potatoes
● 2 cloves of garlic
● ½ cup of red wine
● 500ml beef broth
● ½ teaspoons of thyme
● Fresh rosemary
● Salt and pepper
1. Sprinkle some salt and pepper to taste over the meat on both sides.
2. Take a nice, big saucepan and heat two tablespoons of olive oil on medium-high heat.
3. Peel and chop the onions into quarters and add them to the pan. Cook while stirring the onions until they are slightly browned.
4. Wash and cut the carrots into halves (lengthwise), then cut them into large chunks, and add them to the pan.
5. Cook for another 2 minutes and then transfer the vegetables into a slow cooker.
6. Add the remaining oil to the pan and sear the cross-rib roast. Make sure that it gets brown on all sides. The whole process shouldn’t take longer than 6-8 minutes.
7. Place the roast in the slow cooker with carrots and onions.
8. Peel and chop the potatoes in quarters and arrange them around the cross-rib.
9. Peel and finely mince the garlic and add it to the saucepan. Cook while stirring for about 1 minute.
10. Add the red wine to the pain and bring it to a boil. Stir it around the pan to scrape off the remaining brown bits.
11. Pour the beef broth into the pan and bring the whole mixture to a simmer.
12. Pour all the liquid into the slow cooker.
13. Cook on low heat for about 8 hours or on high heat for 3 and a half.
14. If the roast is nice and tender, your meal is done.
Fancy Some Gravy?
If you find the roast to be dry (which is hardly possible), or to be missing something flavorwise, then try covering it with gravy. It’s easy to make and won’t cost you a lot of time and effort.
● 2 tablespoons of cornstarch
● 80ml of water
1. Pour the meat juices from the slow cooker to the gravy separator in order to remove all the excess fat.
2. Pour the juices into a pan, bring to a boil, and let it simmer for about 5 minutes. The juice will reduce slightly.
3. Put the cornstarch into the water and mix until they’re well combined.
4. Add the mixture to the pan and stir until the gravy thickens.
Beef is truly wonderful meat, and the difference of cuts in terms of flavor, texture, and price is extraordinary. People who are limiting themselves only to steaks such as rib eye or sirloin are missing out big time, so we urge you not to be one of those folks and get yourself some nice cross-rib roast.
Don’t be intimidated to try it even if you’re not big on cooking since there isn’t much to lose except a bit of time. The moral of the story is that the more variety of foods you have in your diet the more you’ll learn to enjoy preparing meals, and in return add a nice “flavor” to your life.