If you want to cook a cross rib roast in the oven, start by dry brining it for a day to lock in flavor and tenderness. Many people think searing first works best, but a reverse sear gives you a better crust. Always use a meat thermometer so you do not overcook the roast. Cover the meat while roasting to help keep the outside crispy and moist. Let it rest before slicing for juicy, delicious results. Give it a try—roast night just got easier!
Key Takeaways
Dry brine your cross rib roast for at least 12 hours to enhance flavor and tenderness.
Use a meat thermometer to check doneness and avoid overcooking; aim for 135°F for medium rare.
Let the roast rest for at least 10 minutes before slicing to keep the juices inside.
Experiment with different seasonings to find your favorite flavor profile for the roast.
Pair your roast with delicious sides like scalloped potatoes or honey Dijon Brussels sprouts for a complete meal.
Ingredients for Cross Rib Roast
Choosing the roast
When you shop for a beef cross rib roast, you will see several sizes in the meat section. Most stores offer roasts between 2 and 3.5 pounds. Here is a quick look at the typical weight ranges:
Weight Range |
|---|
2.0 – 2.5 lbs |
2.5 – 3.0 lbs |
3.0 – 3.5 lbs |
The average beef cross rib roast weighs about 3.25 pounds. You can pick a smaller roast for a family dinner or a larger one for a crowd. Look for good marbling and a bright red color. These signs mean your garlicky herb cross rib roast will turn out juicy and flavorful.
Seasonings and aromatics
You have many ways to season a cross rib roast. Some people like to keep it simple with just salt and pepper. Others love a garlicky herb cross rib roast with fresh herbs and garlic. Here are some popular seasoning blends:
Seasoning Type | Ingredients |
|---|---|
Herb Crusted | 1 Teaspoon Salt, ½ teaspoon black pepper, ½ cup Canola oil, 5 cloves garlic, 1 bunch parsley, ½ bunch fresh thyme, 8 sprigs fresh oregano, 2 sprigs fresh rosemary, 2 tablespoons mustard powder |
Salt & Pepper | 1 Teaspoon Salt, ½ Teaspoon Pepper |
Sweet & Smokey | 2 tablespoons Paprika, 2 teaspoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoons salt, ¾ teaspoon black pepper, ¾ teaspoon dried rosemary, ½ teaspoon dried thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon dried parsley |
Tip: When you season a cross rib roast, you change the flavor in big ways. A garlicky herb cross rib roast brings out the beef’s rich taste. Different blends can make your roast taste earthy, sweet, or even a little smoky.
Optional vegetables
You can add vegetables to your garlicky herb cross rib roast for extra flavor and nutrition. The most common choices are:
Onions
Carrots
Celery
Cooking these veggies with your beef cross rib roast helps them soak up all the tasty juices. Roasted carrots give you more beta-carotene, which is good for your eyes. Tomatoes and red peppers, if you add them, boost lycopene, which helps your heart. Mushrooms and cabbage add antioxidants that protect your body.
Gravy basics
A garlicky herb cross rib roast tastes even better with homemade gravy. You only need a few simple ingredients:
Ingredient | Quantity |
|---|---|
Red wine | 1 cup |
Beef, chicken, or vegetable broth | 2 cups |
Bay leaf | 1 |
Black peppercorns | 5 to 6 |
You will also want pan drippings, a bit of flour, and some salt and pepper. These basics help you make a rich, savory sauce that pairs perfectly with your beef cross rib roast.
How to Cook a Cross Rib Roast
Preparation steps
Getting your roast ready is the first step to a delicious meal. You want to make sure every bite is tender and full of flavor. Here’s what you need to do:
Dry brine your roast by rubbing it with salt and letting it rest in the fridge for at least 12 hours. This step pulls moisture from the surface, creates a natural brine, and helps the meat stay juicy while cooking.
Pat the roast dry with paper towels before you start. Dry meat browns better and gives you a tasty crust.
Season the roast with your favorite herbs, spices, and aromatics. You can use garlic, rosemary, thyme, or a simple salt and pepper mix.
Sear the roast in a hot oven or skillet. Browning the outside adds flavor and helps lock in juices.
Place the roast on a rack in your roasting pan. Add chopped onions, carrots, and celery around the meat. Pour in a bit of broth or wine for extra flavor.
Tip: Using aromatic vegetables and a splash of wine or broth makes your roast taste even better. The gentle heat and moisture help keep the meat tender.
Oven temperatures and times
When you cook a cross rib roast, the right temperature and timing matter. Start with a hot oven to brown the outside, then lower the heat to finish cooking. Here’s a simple guide:
Preheat your oven to 450°F. Place the roast in the oven for 15 minutes to get a nice crust.
Lower the oven temperature to 300°F. Continue roasting until the meat reaches your desired doneness.
Use a meat thermometer to check the internal temperature. This helps you avoid overcooking.
Doneness Level | Internal Temperature (°F) |
|---|---|
Rare | 130 |
Medium Rare | 135 |
Medium | 145 |
Well Done | 160 |
Most people like their roast medium rare or medium. Plan for about 30 to 40 minutes of roasting time per 2.5 to 3-pound roast. Always check the temperature in the thickest part of the meat.
Note: If you want a super tender roast, you can cover the pan with foil and roast at a lower temperature (around 275°F) for a longer time. This “low and slow” method works well if you have extra time.
Resting and slicing
After you cook a cross rib roast, let it rest before slicing. This step keeps the juices inside the meat, so every slice stays moist and flavorful.
Type of Roast | Recommended Resting Time |
|---|---|
Roasts (prime rib, sirloin) | 10 to 20 minutes |
Brisket or other large cuts | 20 to 30 minutes |
Place the roast on a cutting board and cover it loosely with foil. Wait at least 10 minutes before you cut into it. Use a sharp knife to slice against the grain. This makes each piece more tender and easier to chew.
Tip: Resting is not just a suggestion—it’s the secret to juicy, delicious meat. Don’t skip this step!
You now know what steps to follow to cook a cross rib roast in the oven. Dry brine for flavor, brown for crust, roast at the right temperature, and rest before slicing. These steps help you serve a meal that’s both tender and tasty.
Oven Roasted Cross Rib Roast Gravy
Using pan drippings
When you finish cooking your oven roasted cross rib roast, you will see tasty juices and browned bits left in the pan. These pan drippings are the secret to rich, flavorful gravy. You want to separate the fat from the juices before you start to make gravy for cross rib roast. Here are some simple ways to do that:
Use a large, flat spoon to gently scoop the fat off the top of the juices.
Pour the drippings into a container and chill them overnight. The fat will harden, and you can easily lift it off.
Wait for the fat to rise, then use a baster to suck up the juices from below.
Pour the drippings into a zip-top bag, let the fat float to the top, then snip a corner to drain the juices.
Try a fat separator, a special tool that lets you pour the juices from the bottom while the fat stays on top.
Tip: Save those browned bits at the bottom of the pan. They add deep flavor to your gravy!
Thickening and seasoning
You have a few choices when it comes to thickening your gravy. Each thickener gives a different texture and finish. Here’s a quick look at what you can use:
Thickener | Texture Description | Cooking Tolerance | Favorite Use |
|---|---|---|---|
Flour | Opaque mat finish | Tolerates prolonged cooking | Meat gravy |
Corn Starch | Clearer, glossy finish | Does not tolerate prolonged cooking | Asian sauces |
Potato Starch | Translucent, glossy, silky mouth feel | Thickens at lower temperatures | Soups, gravy, pies |
Arrowroot | Tasteless, translucent, shiny | Tolerates prolonged cooking | Fruit pie fillings |
Tapioca Starch | Clear, shiny sauce | Tolerates prolonged cooking | Pies and fruit sauces |
Start by whisking your chosen thickener into the pan juices. Bring the mixture to a gentle simmer. Stir until the gravy thickens and looks smooth.
Now, it’s time to balance the flavors. Here’s what you can do:
Adjustment Type | Recommendation |
|---|---|
Salt and Pepper | Season with salt and pepper first, then taste. |
Acidity | Add a splash of Worcestershire sauce or vinegar. |
Sweetness | Incorporate sweetness if needed, like a spoonful of sour cream. |
Fresh Herbs | Add chopped fresh herbs for additional flavor. |
Taste for saltiness and adjust with salt and black pepper.
Add a splash of Worcestershire sauce or vinegar if the gravy needs a little tang.
If your gravy tastes too salty, stir in a bit of lemon juice or sour cream.
Sprinkle in fresh herbs for a burst of flavor.
With these steps, you can turn the pan drippings from your oven roasted cross rib roast into a rich, savory gravy that everyone will love.
Tips and Serving
Best results
You want a tender cross rib roast every time you cook. Professional chefs have a few secrets that make a big difference. Here’s a quick table with their top tips:
Tip | Description |
|---|---|
1 | Leave the roast uncovered while baking for the best texture. Cover with foil only when the temperature reaches 125°F and let it rest for about 10 minutes before carving. |
2 | Pull the roast from the oven at 125°F, cover loosely with foil, and let it stand for 15 to 20 minutes. The temperature will keep rising and the juices stay inside. |
3 | Baking uncovered helps you get a tender result. |
You can avoid common mistakes that lead to dry or tough meat.
Dry brine your roast at least 24 hours before cooking.
Use enough salt to help moisture and flavor get inside.
Do not overcook. Stop at medium rare for the juiciest slices.
Always use a meat thermometer to check doneness.
Tip: Slicing against the grain makes each bite of your richly flavored roast beef easier to chew.
Serving suggestions
You have many choices for side dishes that pair well with richly flavored roast beef. Here are some favorites people love right now:
Mom’s Scalloped Potatoes
Sky High Yorkshire Pudding
Honey Dijon Brussels Sprouts
Quick and Easy Mashed Sweet Potatoes
Balsamic Mushrooms
Roasted Beets with Goat Cheese and Walnuts
Maple Glazed Carrots
Savory Green Beans
Roasted Melting Potatoes
You can serve your cross rib roast with any of these sides for a classic dinner. Try mixing and matching for a colorful plate.
Note: Warm gravy poured over your roast and sides brings everything together.
Leftover ideas
You can store leftover roast beef easily. Wrap slices in foil and place them in an airtight container. Keep them in the fridge for up to four days. Slice the roast before refrigerating so you can reheat just what you need. Use a skillet for a couple of minutes on each side or microwave with juices at 30-second intervals.
You can turn leftovers into new meals. Try these creative recipes:
Philly Cheesesteak Quesadillas
Fajita Frittata
Asian Beef and Broccoli Slaw Wraps
French Dip Pizza
Cottage Pie with Cornbread Crust
Swiss Steak Stew
Skillet Beef Burgundy
Tip: Leftover cross rib roast makes quick lunches and easy dinners. You can add slices to sandwiches, wraps, or salads for extra flavor.
You can make a cross rib roast in the oven that tastes amazing. Many readers say their roasts turned out perfect, with some calling the results “restaurant quality” and even family-friendly.
People often ask about using Worcestershire sauce or how long to cook a 2lb roast—so you’re not alone if you have questions.
Pairing your roast with mashed potatoes, green veggies, or dinner rolls can make your meal even better.
Try different seasonings and sides. With these tips, you’ll serve a tender, juicy roast everyone will love. Got questions or want to share your results? Drop a comment below!
FAQ
What is a cross rib roast?
A cross rib roast comes from the shoulder area of the cow. You get a flavorful cut that cooks up tender when you roast it slowly. Many people call it a “shoulder roast” or “beef chuck roast.”
What oven temperature works best for cross rib roast?
You should start at 450°F to brown the roast. After 15 minutes, lower the oven to 300°F. This method helps you get a nice crust and juicy meat inside.
What seasonings taste good on cross rib roast?
You can use salt, pepper, garlic, and fresh herbs like rosemary or thyme. Some people like a sweet and smoky blend with paprika and brown sugar. Try different mixes to find your favorite flavor.
What is the best way to check if my roast is done?
Use a meat thermometer. Stick it into the thickest part of the roast. For medium rare, look for 135°F. For medium, aim for 145°F. This tool helps you avoid overcooking.
What can I do with leftover cross rib roast?
You can slice leftovers for sandwiches, wraps, or salads. Try making quesadillas, beef stew, or cottage pie. Leftover roast beef adds flavor to many quick meals.
