Beef Chuck Cross Rib Roast: Foolproof Comfort
Cooking a cross rib roast shouldn’t feel like a gamble. Give the cut a quick sear, slide it into a gentle oven, and let time work for you.
Quick Facts
- Prep: 15 min | Oven: 2½ to 3 hrs | Resting: 45 min
- Hands-on Time: About 25 min
- Serves: 6 to 8, plus sandwiches tomorrow
Cross Rib Features
- From the chuck section at the front of the cow, just ahead of the rib-eye
- Loaded with rich beefy flavor
- Moderately tender with more fat and connective tissue.
- Needs low and slow heat to unwind tight fibers. Treat it right and you’ll swear it cost twice the price.
Why This Roast Works
- Flavor of a rib roast, cost of chuck
- One pot meal. Vegetables cook in the same pan
- Minimal babysitting after the first sear
- Leftovers are great
Ingredients
| Ingredient | Amount | Simple Swap |
|---|---|---|
| Boneless cross-rib roast | 2½ to 3½ lb (typical size) | Bone-in (add 30 min in oven) |
| Kosher salt and pepper | Generous | Sea salt and crack pepper |
| Neutral oil | 1 Tbsp | Olive or avocado oil |
| Beef broth | 2 cups | Half broth, half dry red wine |
| Onion, cut into wedges (I like to cut 6 wedges) | 2 | Leeks and green onions are similar. Shallots are milder. |
| Carrots and potatoes | 1 lb each | Parsnips and fingerling potatoes |
| Thyme | 1 tsp dried | 3 fresh sprigs |
Step-by-Step
- Trim and Season: Separate the roast along its natural seam; trim thick silver skin. Salt and pepper all sides. Rest 30 minutes at room temperature. Preheat oven to 300°F.
- Tie for Even Cooking: Realign the halves; tie with kitchen twine about 1 inch apart.
- Sear: Heat oil in a heavy-bottom roaster or Dutch oven over medium-high until it shimmers. Sear roast 2 to 3 minutes per side for a nice crust.
- Build Flavor: Add 1 cup broth. Arrange onions around the meat.
- Slow Roast: Roast 1-1/2 hours in the preheated oven. Add carrots and potatoes. Pour in the remaining broth so there is 3/4 inch of liquid in the roaster.
- Finish and Temperature Check: Roast 60 to 90 minutes more. Pull at 145°F for medium. (see Benchmarks for more temps) Tent with foil and rest for 20 minutes. The temperature will rise to about 150°F.
- Slice and Serve: Cut the twine. Slice across the grain. Plate with vegetables. Drizzle au jus on top or serve on the side.
Temperature Benchmarks
| Target Finish | Pull At | Final Temp | Texture |
|---|---|---|---|
| Medium-Rare | 135 °F | ~140 °F | Warm red |
| Medium | 145 °F | ~150 °F | Soft pink |
| Pot-Roast | 195 °F | ~200 °F | Fork-tender |
Tip: Use a probe thermometer—minutes per pound fibs; temperature doesn’t.
Note: The USDA recommends that beef be cooked to a safe internal temperature of 145 degrees F and allowed to rest for at least 3 minutes.
Storage and Leftovers
- Refrigerator: Fresh – 3 to 5 days. Cooked – 3 to 4 days.
- Freezer: Uncooked – 4 to 12 months. Cooked – 2 to 6 months
- Reheat: Covered, 300°F oven with a splash of broth until warm. Do not reheat in the microwave.
- Defrost: Overnight in the refrigerator. For smaller, thin slices, you can defrost under cold running water. Do not defrost in the microwave.
*Source: Safe Storage information from FoodSafety.gov
Frequently Asked Questions
What is chuck cross rib roast good for?
Chuck cross rib roast is ideal for slow cooking methods like roasting or braising, as it transforms this tougher cut into a tender, flavorful roast.
Is cross rib roast the same as chuck roast?
Same primal, but cross rib sits nearer the rib eye, giving more marbling.
Best way to use leftovers?
Shred for tacos, slice thin for sandwiches, or cube for stew.
Why is my cross rib roast tough?
Cross rib roast can become tough if it’s not cooked slowly and to the right internal temperature. Slow roasting is essential to break down the connective tissues and achieve tenderness.
Best Chuck Cross Rib Roast
Elevate your dinner table with our savory Beef Chuck Cross Rib Roast recipe. Known by various names, this hearty cut of beef is slow-roasted to perfection, resulting in tender, flavorful slices. Perfect for special occasions or family gatherings, it's a must-try for meat lovers.
Ingredients
- 1 boneless beef cross rib chuck roast 2-1/2 to 3-1/2 pounds
- 1-1/2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon canola oil or neutral cooking oil
- 1 tablespoon butter
- 2 large onions cut into 8 wedges each
- 1-1/2 cups reduced-sodium beef broth divided
- 2 teaspoons dried thyme leaves
- 1 pound red-skinned potatoes about 1-1/2-inch diameter, halved
- 1 pound carrots peeled and cut into 1-1/2-inch pieces
Instructions
- Preheat the oven to 300℉.
- Pull the roast apart along its natural seam in the middle, using a knife if necessary. Trim any excess fat and hard connective tissue from the middle.
- Season rib roast sections with salt and pepper. Put the sections back together and, using kitchen twine, tie the roast back together into one large roast. Let roast stand for 30 minutes.
- In large heavy bottom roaster over medium-high heat, add the oil and heat until shimmering. Add the butter and heat until just melted. Add the roast and cook, turning, for 3 to 5 minutes or until nicely seared all over.
- Add 1 cup of broth to roasting pan. Scatter the onion wedges all over and around the roast. Roast, uncovered, 1-1/2 hours. If necessary, add more of the beef broth to maintain about 3/4 of an inch of liquid in the bottom of the pan. Arrange the potatoes and the carrots around the edges of the roast. Continue roasting for 1 to 1-1/2 hours until the internal temperature of the roast is 145°F to 150℉ for a slightly pink center and medium doneness. The potatoes and carrots should be fork tender.
- Remove roast from oven and let stand 5 minutes. Carve the roast into slices or chunks and arrange on a serving platter. Scatter the potatoes, carrots and onions (if desired) around the sides of the roast.
- Strain the liquids from the pan and skim offf any fat. Drizzle some of the juices over the roast and vegetables.
- Serve with gravy, au jus or horseradish sauce.
Nutrition
Calories: 395kcalCarbohydrates: 23gProtein: 32gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 104mgSodium: 2043mgPotassium: 1265mgFiber: 4gSugar: 6gVitamin A: 12670IUVitamin C: 14mgCalcium: 75mgIron: 4mg
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