Description
Properly storing your cross rib roast ensures its freshness and flavor. Refrigerate leftovers in an airtight container for up to 3-4 days, or freeze portions wrapped in plastic wrap and foil for up to 3 months. To reheat without drying it out, avoid the microwave. Instead, use the oven at 275°F with a bit of broth, or gently warm slices on the stovetop with gravy. Proper techniques keep your roast juicy and delicious for future meals!
Ingredients
- Cross rib roast: 3-4 lbs
- Olive oil: 2 tbsp
- Garlic cloves (minced): 4
- Fresh rosemary (chopped): 2 tbsp
- Salt: To taste
- Black pepper: To taste
- Beef broth: 1 cup
- Onions, carrots, and celery (optional, for roasting): 1 cup each
Instructions
- Prepare the Roast:
- Remove the cross rib roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Pat the roast dry with paper towels and rub it with olive oil, minced garlic, chopped rosemary, salt, and black pepper.
- Preheat the Oven:
- Set your oven to 325°F (163°C).
- Sear the Roast:
- Heat a skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
- Prepare the Roasting Pan:
- Transfer the seared roast to a roasting pan. Surround it with onions, carrots, and celery if desired. Pour 1 cup of beef broth into the pan to keep the roast moist.
- Roast the Meat:
- Place the pan in the preheated oven. Roast until the internal temperature reaches 135°F for medium-rare or 145°F for medium (use a meat thermometer). This usually takes about 20-25 minutes per pound.
- Rest the Roast:
- Remove the roast from the oven and tent it with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
- Slice and Serve:
- Slice the roast against the grain into thin slices. Serve with the roasted vegetables and your favorite sauce or gravy.
Notes
- Room Temperature is Key: Always let the roast sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
- Use a Meat Thermometer: For perfect doneness, a meat thermometer is your best friend. Medium-rare is 135°F, and medium is 145°F.
- Don’t Skip Resting: Resting the roast after cooking allows the juices to settle, making the meat tender and juicy.
- Customize the Seasoning: Feel free to experiment with spices and herbs, such as thyme, paprika, or cumin, to suit your taste preferences.
- Roasting Vegetables: Adding vegetables like potatoes, carrots, and onions to the pan not only enhances the flavor of the roast but also gives you a ready-made side dish.
- Broth or Wine: If you prefer, replace beef broth with red wine for a richer flavor.
- Slice Against the Grain: Always slice the roast against the grain for the most tender texture.
- Prep Time: 15-20 minutes
- Cook Time: 45 minu