Are you looking for a delicious and hearty meal to impress your family or guests?
Look no further than a beef chuck cross rib roast!
This savory cut of meat is perfect for roasting or slow-cooking to achieve a tender finish.
But how do you cook it to perfection?
In this article, we’ll explore different methods and recipes for cooking a beef chuck cross rib roast, from oven roasting to sous vide.
Get ready to tantalize your taste buds and impress your dinner guests with this mouth-watering dish.
How Do You Cook A Beef Chuck Cross Rib Roast?
There are several ways to cook a beef chuck cross rib roast, but the most popular methods are oven roasting and slow-cooking.
For oven roasting, preheat your oven to 425°F. Pat the roast dry and place it into a lidded roasting pan or Dutch oven. In a bowl, mix butter, garlic, rosemary, thyme, salt, and pepper into a paste. Spread the paste over the top and sides of the roast. Roast uncovered in the preheated oven for 20 minutes to brown the roast all over. Then turn down the oven temperature to 325°F and whisk together the gravy ingredients. Pour around the sides of the beef roast, place the lid on top, and roast for another 3 hours. After 3 hours, remove the roast from the oven and add vegetables around the meat in the gravy. Place the lid back on and return to the oven. Cook for another 1-2 hours until the vegetables are soft and the meat is fall-apart tender.
For slow-cooking, preheat your oven to 375°F. Place the roast into a roasting pan and blend garlic cloves, Dijon mustard, olive oil, garlic powder, dry mustard powder, paprika, salt, and black pepper into a paste in a bowl. Spread the paste over the top and sides of the roast. Pour water and red wine into the roasting pan and sprinkle in dry onion soup mix. Drop in beef bouillon cubes. Generously sprinkle the top of the roast with more paprika and remaining garlic cloves. Cover roast with aluminum foil and roast in the preheated oven for 1 hour. Reduce temperature to 350°F and roast until meat is tender for about 2 more hours, basting occasionally with pan liquid.
If you’re planning on reheating your roast, you can do so in two ways: in an oven or via sous vide. For oven reheating, preheat your oven to 325°F. Slice the roast into serving-sized slices like 1/2 inch or so. Place them into a baking dish and pour enough beef broth to cover them. Cover the dish and bake at 325°F for 30-45 minutes or until heated through.
Via sous vide: Slice the roast into 1/2″ slices and place them in a ziplock bag or vacuum seal with a few tablespoons of beef broth. Place it into a preheated water bath at 150°F and heat for 30 minutes or until heated through.
Understanding The Beef Chuck Cross Rib Roast
The beef chuck cross rib roast comes from the shoulder and upper chest area of the animal, specifically between the 2nd and 5th ribs. This cut is known for its rich, beefy flavor and is often used for slow-cooking. It can also be cut into more tender, grill-ready cuts such as the Flat Iron Steak.
The cross rib roast is a tougher cut of meat due to its large number of connective tissues. However, it can still be tender if cooked properly. This cut is also known as boneless chuck roast, Boston cut, or thick rib roast.
To ensure maximum tenderness when cooking a cross rib roast, low and slow is the way to go. Braising or stewing in liquid at low heat for several hours can help break down the connective tissues and tenderize the meat. Grilling, broiling, and pan-frying are also options for cooking this cut, but it’s important to marinate the meat beforehand to yield good results.
When seasoning a cross rib roast, a simple salt, pepper, and garlic seasoning will suffice. Flour and butter can also be used to make gravy from the drippings.
Preparing The Meat For Cooking
Before cooking your beef chuck cross rib roast, it is important to properly prepare the meat to ensure a delicious and safe meal. The first step is to wash your hands with hot, soapy water for at least 20 seconds before handling the meat. Thaw the roast in the refrigerator or microwave at a reduced power setting. Never defrost meat on the kitchen counter as it can lead to bacterial growth.
Once the roast is thawed, pat it dry with a paper towel or clean dish towel, especially if it’s not ground. This will ensure that the meat gets hot enough as it touches the pan when searing. For searing, make sure to get the pan hot by letting it sit on medium-high heat for a little while until it comes up to an unflagging hot temperature. You can also use a thermometer to check that your oil temperature stays consistent when frying.
When braising or slow-cooking, brown the meat on all sides in a heavy utensil before adding liquid and cooking at a low temperature until tender. For oven roasting, pat the roast dry and spread a mixture of butter, garlic, rosemary, thyme, salt, and pepper over the top and sides of the roast before roasting uncovered in a preheated oven for 20 minutes to brown all over. Then turn down the oven temperature and pour gravy ingredients around the sides of the beef roast before roasting for another 3 hours.
When grilling or broiling, make sure to avoid flame-ups by sprinkling with a small amount of water and never allowing flames from charcoal or gas to come in contact with the meat. When cooking in liquid, cover the meat in liquid (usually water) and simmer until tender.
Remember that whole cuts of meat carry bacteria just on the outside of the meat while other meats like pork and poultry can have bacteria all the way through. When mincing or skewering whole cuts of meat, this moves any bacteria all the way through the meat. To prevent contamination, carefully wash cutting boards with hot, soapy water or a solution of bleach and water after use.
Oven Roasting The Beef Chuck Cross Rib Roast
Oven roasting is a popular way to cook a beef chuck cross rib roast. To start, preheat your oven to 425°F. Pat the roast dry and place it into a lidded roasting pan or Dutch oven. In a bowl, mix butter, garlic, rosemary, thyme, salt, and pepper into a paste. Spread the paste over the top and sides of the roast.
Roast the beef uncovered in the preheated oven for 20 minutes to brown the roast all over. This high heat will help develop a crust on the outside of the meat, which adds flavor and texture to the finished dish. Then turn down the oven temperature to 325°F and whisk together the gravy ingredients. Pour around the sides of the beef roast, place the lid on top, and roast for another 3 hours.
After 3 hours, remove the roast from the oven and add vegetables around the meat in the gravy. This is optional but adds flavor and nutrition to your dish. Place the lid back on and return to the oven. Cook for another 1-2 hours until the vegetables are soft and the meat is fall-apart tender.
When you remove your beef chuck cross rib roast from the oven, let it rest for at least 15 minutes before slicing it. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful. Once rested, slice against the grain for tender bites.
Oven roasting is a great way to cook a beef chuck cross rib roast because it results in a tender and juicy piece of meat with crispy edges. It’s perfect for special occasions or when you want to impress your guests with a delicious meal.
Slow-Cooking The Beef Chuck Cross Rib Roast
Slow-cooking a beef chuck cross rib roast is a great way to infuse it with flavor and make it tender and juicy. To slow-cook the beef chuck cross rib roast, you will need a slow cooker or a Dutch oven with a lid.
Start by preheating your oven to 375°F. Then, blend garlic cloves, Dijon mustard, olive oil, garlic powder, dry mustard powder, paprika, salt, and black pepper into a paste in a bowl. Spread the paste over the top and sides of the roast. Pour water and red wine into the roasting pan and sprinkle in dry onion soup mix. Drop in beef bouillon cubes. Generously sprinkle the top of the roast with more paprika and remaining garlic cloves. Cover roast with aluminum foil and roast in the preheated oven for 1 hour.
After an hour, reduce the temperature to 325°F and continue roasting until the meat is tender for about 2 more hours. Baste the meat occasionally with pan liquid to keep it moist.
If you’re using a slow cooker, pour olive oil in the bottom of the slow cooker liner or spritz with nonstick cooking spray. Place beef roast in the crock with the fatty side up so the fat drippings baste the roast as it cooks. Rub onion soup mix into all sides of the roast. Pour red wine vinegar over seasoning. Cover with lid.
Cook on low heat for approximately 6-8 hours or until roast and veggies are tender.
Whether you choose to slow-cook your beef chuck cross rib roast in an oven or a slow cooker, make sure to check it periodically to ensure it doesn’t overcook or dry out. Once done, remove it from the heat source and let it rest for at least 10 minutes before slicing and serving.
Grilling The Beef Chuck Cross Rib Roast
Grilling a beef chuck cross rib roast is another delicious way to prepare this cut of meat. To start, preheat your grill to medium-high heat. While the grill is heating up, season the roast with your choice of seasoning or marinade. Once the grill is hot, place the roast on the grill grates and sear for about 4-5 minutes on each side. This will help to lock in the juices and give the meat a nice crust.
After searing, move the roast to indirect heat and close the lid of the grill. Cook for about 1-2 hours or until the internal temperature reaches 135°F for medium-rare or 145°F for medium. Use a meat thermometer to check the temperature and avoid overcooking.
Once the roast has reached your desired temperature, remove it from the grill and let it rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Grilling a beef chuck cross rib roast is a great option for those who want to add a smoky flavor to their meal while still keeping it tender and juicy. With these simple steps, you can impress your guests with a delicious and perfectly cooked roast.
Sous Vide Cooking For The Perfect Beef Chuck Cross Rib Roast
Sous vide cooking is a great way to achieve the perfect beef chuck cross rib roast. This method involves cooking the roast in a water bath at a low and consistent temperature for an extended period of time. The result is a tender and juicy roast that is evenly cooked throughout.
To start, set your precision cooker to 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness. Pat the roast dry and season it with salt and pepper. Place the roast into a vacuum-sealed bag, along with your desired herbs and spices. Seal the bag using a vacuum sealer, or using the water displacement method by submerging the bag in water until all air is removed and then sealing it.
Place the bag into a preheated water bath at your desired temperature and cook for 24-48 hours. The longer you cook it, the more tender it will be. Once done, remove the bag from the water bath and let it rest for 10 minutes before opening it.
To finish the roast, you can sear it in a hot pan or on a grill to give it a nice crust. This step is optional but recommended to add more flavor and texture to the roast.
