Cross Rib Roast

The Cross Rib Roast is from the shoulder area of the animal. The meat can be very tender with exceptional flavour but you have to contend with sinew going through the roast. These roasts respond very well to any type of braise or ‘low and slow’ moist heat method. We have had excellent results with the following dry method as well. It is well worth a try!

Start with a defrosted Cross Rib Roast. Two hours before you are ready to start cooking, bring the roast out of the fridge and generously salt and pepper it. Let it come to room temperature

Arrange the roast in a shallow roasting pan.

Cover the roast with a mixture of dijon mustard (1/4 cup) and fresh thyme (1T) or dried Italian seasoning (1T). Any combination of flavours can work here - so use your imagination or keep it very simple with just the salt and pepper.

Preheat oven to 300F. Insert a meat thermometer deep into the centre of the roast. We use a Taylor Thermometer that you can set the temp. on. We set the temp to 130F. When the roast reaches 130F, remove it from the oven and lightly tent with foil.

At this point, you can let the roast sit for 1/2 an hour at least OR a full 24 hours in the fridge. When you are ready to cut and serve, take your room temperature roast and heat it in a cast iron pan on high with a bit of butter/oil. This will create a beautiful crust. Be sure to hit all sides until crust forms (total frying time for all sides - 8 minutes).

Using a very sharp carving knife or our new favourite - an Electric Knife! - slice the roast very thinly. Be sure to cut around the major sinew. Serve with your choice of sides! Bon Appetit!

Note - we took the parts of the roast that contained the sinew and further slow roasted them in a crock pot with 1/2 c water. When they were fall apart tender, we removed the remaining meat from the sinew to be used on Taco Tuesday! This way, no meat gets wasted.