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!


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

23 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 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

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  14. Great website. Lots of useful information here.
    I am sending it to some buddies ans also sharing
    in delicious. And obviously, thank you on your effort!

  15. CJ

    I cooked it to 125 F and then tented the roast for 20 minutes. Tender and rare…great tasting roast!

  16. An impressive share! I have just forwarded this onto a coworker who has been doing a
    little research on this. And he actually bought me lunch simply because I stumbled upon it for him…
    lol. So allow me to reword this…. Thanks for the meal!! But yeah, thanks for spending time to discuss this topic here on your web site.

  17. Cyndi

    I did this exactly the way intended. The most delicious meat ever.

  18. mike m


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