Cross Rib Roast Recipes

CROSS RIB ROAST

Cross Rib Roast image

I found this delicious, simple-to-prepare recipe on the Internet. The source as "The Complete Meat Cookbook" by Bruce Aidells.

Provided by agileangus

Categories Roast Beef

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs cross-rib roasts
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil

Steps:

Brush roast with balsamic vinegar.
Make a paste with remaining ingredients and apply to meat.
Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

Nutrition Facts : Calories 47.4, Fat 3.5, SaturatedFat 0.5, Sodium 1747.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1.2, Protein 0.4

CROSS RIB ROAST

Cross Rib Roast image

Roast with gravy -- rich flavor...too good not to share!

Provided by Cynthia Betancourt

Categories Main Dish Recipes

Time 3h25m

Yield 8

Number Of Ingredients 15

Ingredients

1 (5 pound) beef cross rib roast
⅓ cup Dijon mustard
10 large cloves garlic, crushed
½ teaspoon freshly ground black pepper
1 tablespoon garlic powder
½ teaspoon salt, or to taste
1 tablespoon dry mustard powder
2 tablespoons light olive oil
1 tablespoon paprika, plus more for sprinkling
1 ¼ cups water
½ cup red wine
1 (1 ounce) package dry onion soup mix
2 beef bouillon cubes
3 cloves garlic, crushed, or to taste
1 (10.75 ounce) can condensed golden mushroom soup

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 11.8 g, Cholesterol 124.3 mg, Fat 34.8 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 12.5 g, Sodium 1268.7 mg, Sugar 1.1 g

CROSS RIB POT ROAST & VEGGIES

Cross Rib Pot Roast & Veggies image

Wonderful flavored pot roast or you may use a crock pot. You could add potatoes to make this a complete meal in one pot. Add potatoes for the last 45 minutes of cooking time in the Dutch Oven . If you are using a crock pot allow5 1/2 hours on low put your veggies (including potatoes) on the bottom of the crock pot put roast on top, turn roast after 3 hours and baste with sauce. I prefer doing this recipe in a Dutch oven .

Provided by Bergy

Categories One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs cross-rib roasts or 3 lbs blade roast, boneless
3 garlic cloves, slivered
salt and pepper
1 tablespoon flour
2 tablespoons lite olive oil
2 large onions, coarsely chopped
3 carrots, coarsely chopped
2 stalks celery, chopped
1 teaspoon thyme
1 bay leaf
1 cup tomato juice or 1 cup red wine
1 cup canned tomato, drained and chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried basil

Steps:

Make small cuts in the roast and insert the slivers of garlic.
Rub the meat with salt and pepper.
In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
Add onions, carrots, celery, thyme, bay leaf, and stock.
Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
Stir in the tomatoes, parsley, oregano, and basil.
Simmer for about an hour or until the beef is tender, discard bay leaf.
Slice and serve with veggies and sauce.

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