cross rib roast recipe
The Best cross rib roast recipe
What I appreciate most about this cut is how forgiving it is. You don’t need fancy techniques or expensive ingredients to make it taste amazing. A little salt, pepper, garlic, and some herbs are all it takes to bring out the natural richness of the beef. Plus, it’s a great source of protein and iron, which makes it a smart choice for keeping my family full and energized. Whether I’m cooking for two or feeding a crowd, this roast always delivers. It’s one of those meals that feels special without requiring extra effort, and that’s why it’s a staple in my kitchen.
Classic Cross Rib Roast with Herb Crust
A tender and flavorful cross rib roast coated with a savory herb crust, perfect for a hearty family dinner. This cut is well-marbled, ensuring juicy and rich results with minimal effort.
🥘Ingredients
- 1 (4-5 lb) cross rib roast (bone-in or boneless)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper, freshly ground
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 cup breadcrumbs (preferably panko)
- 1 cup beef broth
- 1 tbsp cornstarch (mixed with 1 tbsp water)
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat your oven to 325°F (165°C). Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes. -
2
In a small bowl, combine the minced garlic, chopped rosemary, thyme, Dijon mustard, Worcestershire sauce, and breadcrumbs to form a thick paste. -
3
Pat the roast dry with paper towels, then rub it all over with olive oil. Season generously with salt and pepper. -
4
Spread the herb crust mixture evenly over the top and sides of the roast, pressing lightly to adhere. -
5
Place the roast on a rack in a roasting pan, fat-side up. Insert a meat thermometer into the thickest part of the roast, avoiding the bone if present. -
6
Roast in the preheated oven for about 2 to 2.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. For medium, aim for 145°F (63°C). -
7
Remove the roast from the oven, tent loosely with aluminum foil, and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute. -
8
While the roast rests, prepare the gravy (if desired). Pour the beef broth into the roasting pan and place it over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan. Stir in the cornstarch slurry and simmer until thickened. Season with salt and pepper to taste. -
9
Slice the roast against the grain and serve with the gravy on the side.
🔧Equipment
- Large roasting pan with rack
- Meat thermometer
- Mixing bowl
- Chef’s knife
- Cutting board
- Basting brush
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cross Rib Roast with Herb Crust Works
❓ Frequently Asked Questions About Cross Rib Roast with Herb Crust
1. What is a cross rib roast, and how is it different from other roasts?
A cross rib roast (also called a chuck eye roast or English roast) comes from the chuck primal cut of the beef, specifically the shoulder area. It’s well-marbled with connective tissue, making it flavorful and tender when cooked low and slow. Unlike a ribeye roast (from the rib section) or a top round roast (from the hind leg), the cross rib roast has a richer, beefier taste and benefits from moist-heat cooking methods like braising or slow roasting to break down its fibers.
2. What’s the best way to cook a cross rib roast for maximum tenderness?
For the most tender results, cook the cross rib roast using a low-and-slow method. Braising (searing then simmering in liquid) or slow roasting (at 275–300°F / 135–150°C) works best. If roasting, aim for an internal temperature of 195–205°F (90–96°C) for fall-apart tenderness. Letting it rest for 20–30 minutes after cooking also helps redistribute juices. Avoid high-heat methods, as they can toughen the meat.
3. Can I cook a cross rib roast in a slow cooker or Instant Pot?
Yes! Both slow cookers and Instant Pots are great for cross rib roast. For a slow cooker, sear the roast first, then cook on low for 8–10 hours with broth, aromatics, and vegetables. For an Instant Pot, use the “Pressure Cook” function for 60–90 minutes (depending on size) with liquid, then let the pressure release naturally. Both methods yield tender, flavorful meat that shreds easily.
4. How do I know when my cross rib roast is done?
Use a meat thermometer to check doneness. For tender, pull-apart texture, cook until the internal temperature reaches 195–205°F (90–96°C). If you prefer a firmer slice (like for sandwiches), pull it at 185–190°F (85–88°C). The roast will continue cooking slightly as it rests, so remove it 5–10°F before your target temp. Visual cues include fork-tenderness and a deep brown crust if seared.
5. What are the best seasonings or marinades for a cross rib roast?
A simple dry rub of kosher salt, black pepper, garlic powder, and smoked paprika enhances the beef’s natural flavor. For deeper taste, try a wet marinade with soy sauce, Worcestershire, brown sugar, garlic, and rosemary (marinate 4–12 hours). Herb-based rubs (thyme, oregano, mustard) or coffee-chili spice blends also pair well. Avoid overpowering the meat—its richness shines with balanced seasoning.