Cross Rib Roast

  • 3-5 pound cross rib roast
  • Garlic
  • 2 tablespoons balsamic vinegar
  • Olive oil
  • sea salt
  • pepper
  • 1-2 teaspoons fine dried herbs (Rosemary, paprika, parsley etc)

I make a mixture of herbs, pepper, salt and balsamic vinegar. Peel a head of garlic.

Using a sharp knife point from a paring or a boning knife make several slits in the top of the meat. Tuck slivers or whole pieces of garlic into each slit.

Coat with your spice/vinegar mixture, drizzle with a little olive oil.  Notice I cook my roast in my cast iron frying pan, that way when I make gravy later it’s easy!

Preheat oven to 450 degrees. Calculate cooking time, using 20 minutes per pound of meat as a guide for a cross rib roast. Place roast in oven, TURN THE TEMPERATURE DOWN to 350 degrees and roast for the calculated time, checking with an instant meat thermometer after 3/4 of the cooking time just to make sure things are going ok. The thermometer should register about 140 (rare) to 155 degrees (medium). Remove from oven.

Look how pretty!

Pull your roast from the oven and tent with foil for about 20 minutes so the meat can rest and the juices can re-absorb.

Slice the meat and serve with mashed potatoes and gravy. This is seriously one of my death row foods, the leftovers are even still breathtaking!

16 Comments

Filed under Ag, agriculture, Beef, food, Know a California Farmer, meat, photos, Ranch life, Recipe

16 responses to “Cross Rib Roast

  1. Pingback: Roast Beef Recipe Barbecue by the BBQ Pit Boys | The Lodge In Lancaster Ohio 740-407-2140

  2. What did we (your readers) do that was so egregious as to warrant this punishment? To call this “teasing” is an understatement!

  3. What did we (your readers) do to deserve th

  4. Oh sure, I post about the demise of our beef cattle, and you post the most incredible-looking roast I’ve ever seen!

    The vegetarians will not be happy.
    :-)

  5. Carol

    Yum – never again will I use a slow cooker to make a cross rib roast! Hubby was impressed with color and texture of finished roast. I am delighted with the results! I cheated and used 2 tsp of Montreal Steak Seasoning instead of herbs and salt. Mixed that and pepper with the balsamic vinegar. Used maybe a tablespoon of EVOO to rub in after rubbing the vinegar mix on the roast. Don’t have a cast iron pan, but used boiling water in pan after removing roast to a hot platter and tenting with foil. Ended up with lots of lovely brown bits from the pan to make gravy using cornstarch instead of flour. Great rich flavor from the gravy. Made mashed potatoes and added horseradish to them for a bit of heat. Lots of leftovers and will slice thinly for sandwiches. Flavorful without the sodium of deli roast beef. Thank you!!

  6. Andrea

    Turned out awesome! Thank you sharing your recipe

  7. Isabel

    trying it today..my husband got a good deal on a 3.5 lb roast and new i could make something good out of it…usually only buy Chuck Roasts..thx

  8. Thank you for the auspicious writeup. It in fact was a amusement account it.
    Look advanced to more added agreeable from you!
    By the way, how can we communicate?

  9. Ken from NorCal

    Favorite “Death Row Foods” omg I fell out when I read that but thanks for the recipe- came out perfect, you’re a genius! Also, I promise- no stick poking either, you don’t deserve it

  10. Pingback: Recipe: Sour Cream Chicken Casserole | The Beef Jar

  11. Pretty nice post. I simply stumbled upon your blog and wanted to mention that I’ve truly loved surfing around your weblog
    posts. After all I will be subscribing on your feed and I
    hope you write again soon!

    • Carol Smith

      Such a great roast beef recipe! I’ve made this several times and after enjoying it for dinners, have sliced it thinly and frozen it in several individual packages for sandwiches. A hubby approved recipe!

      Carol

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s