Cross Rib Roast

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Tender, juicy beef cross rib roast, cooked low and slow in the oven with roasted vegetables and a delicious thick beef gravy from scratch. This cross rib roast recipe makes for a perfect Sunday roast dinner, so long as you give it enough time in the oven!

Make sure to learn How to Make Crock Pot Bone Broth to use in your cross rib roast. Also, don’t forget to make your own Onion Soup Mix for the gravy!

Cross Rib Roast

These days, more people fry up or smoke their beef, whether they are cut as steaks or as a giant cut of tough, connective tissue-filled shoulder.

However, the long tradition of making a delicious Sunday roast doesn’t have to die just yet – so long as you can get a good quality cut that’s the right size, shape, and texture, you can still make a really delicious Sunday roast that is perfect for feeding the whole family.           

What Is The Cross Rib Roast?

Most people are more familiar with those big chunks of beef commonly used for roasts.

However, when most people think of those big beef roasts, they really only think of tough, stringy, and otherwise inedible beef.

The cross rib roast is something a bit different, thankfully.

Despite its name, the cross rib roast is actually a cut from the shoulder area of the cow and is technically a primal cut from the big part of the cow, typically known as the chuck.

This area makes for some tender, rich, and super beefy flavors, as well as the tendency to cook down into a soft, supple texture.

It is known as the cross rib because, while it is technically a part of the chuck cut, it includes the edges of the number 2 through 5 ribs, giving it a little bit of that thick, rib-like flavor.

The only potential downside of the cross rib roast is that it has the tendency to get a bit dry if it is overcooked, so it requires some careful monitoring in the oven!

However, any accidental dryness can be covered up with some super tasty gravy anyway!

How To Stop Your Cross Rib Roast Getting Too Dry

The most common problem with making any kind of beef roast is that the interior meat gets way, way too dry to be enjoyable.

For a lot of people, this is the main thing that stops people from cooking big, delicious roast dinners!

However, there are a few easy tricks you can do to avoid any unnecessary dryness, and it just requires you to pay a little bit of attention.

First, starting the oven really hot, allowing the meat to brown, and then turning the heat down for the remainder of the cooking time. This allows the meat to cook internally a lot slower and more gently, leading to more of the moisture in the meat staying in the meat and not evaporating away.

Secondly, using a delicious flavored compound butter and rubbing it all over the beef! This mixture not only flavors your cross rib roast but also leads to a moister, delicious piece of meat when it’s finished cooking.

Could You Use Pre-Prepared Gravy For This Recipe?

One of the most common cooking cheats that most people might not admit to using is pre-prepared gravy.

Whether it comes in a carton or in those little packets, a lot of people find the instant stuff to be a lot easier to keep around rather than having to make their own.

While it is always tempting to use some ready-made gravy, this is one recipe where you are really going to want to stick to the written recipe and make your own gravy.

Not only does the gravy here have a ton of intense, beefy, and umami flavor, it is super necessary to help give the beef roast its necessary amount of tenderness and juiciness.

As long as you can get a hold of some beef broth and a few spices, it is absolutely worth making your own gravy for this recipe.

Looking for more tasty ways to cook Beef Roasts? Try these out:

• Beef Coca Cola Pot Roast, AKA “Pop” Roast!

• Dutch Oven Pot Roast

• Beer & Mushroom Instant Pot Pot Roast

Happy Cooking

Love,

Karlynn

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