Oven Roasted Cross Rib Roast (Tender, Budget-Friendly Holiday Roast)

You may be here because you came across a decently priced cross rib roast at the grocery store or because you have it in the freezer and are wondering how to cook it. Let my trials and errors guide you! My husband is a cattle rancher and that leaves me with every cut of beef in my freezer to experiment with. It has taken nearly a decade but I finally have it figured out 😎.

This is the roast I make for Thanksgiving and Christmas when I don't want to spend prime rib money. A cross rib roast is a Canadian grocery-store staple, it feeds a crowd, and with a hot sear and a low, slow finish it comes out tender and sliceable every time.

What is a Cross Rib Roast?

How do you cook a Cross Rib Roast?

There are two ways to cook a cross rib roast. The first way is to Roast it (dry heat) and the second is to braise it (moist heat.) If you want beef that falls apart and shreds, you should braise it. I have a whole recipe for how to do that successfully here. In this post, I am sharing how to get a tender cross rib roast by roasting it.

• Take the roast out of the fridge about 1 hour before you plan on putting it in the oven. This gets the chill off of it, and helps achieve a more even cook.
• pat the natural moisture off of the roast before seasoning it.
• Brown the roast - cooking the roast at a high temperature, it helps brown the outside of the roast and develops lots of flavour.
• Roast it to 10 degrees Fahrenheit less than what your final desired temperature is. The roast will continue to cook as it rests.
• let the roast rest before slicing it
• and cut it against the grain for tender bites.

What temperature do I cook Cross Rib Roast to?

Medium Rare 145∘F (Take out of the oven at 135∘F)

Medium 160∘F (Take out of the oven at 150∘F)

Well Done 170∘F (Take out of the oven at 160∘F)

How do you season a Cross Rib Roast?

Seasoning is a personal thing. Some people like to have a herb-crusted roast whereas others prefer to have salt and pepper only. In this recipe, I have more of a herb-forward seasoning that you can use on this recipe! If you just love the taste of beef, stick to salt and pepper! Please refer to this chart if you wish to use a different seasoning blend than the one I have in the recipe card below.

Herb Crusted (Blend all Ingredients in a Blender, pat onto roast before following recipe as written)	1 Teaspoon Salt, ½ teaspoon black pepper ½ cup Canola oil 5 cloves garlic 1 bunch parsley, leaves only ½ bunch fresh thyme, leaves only 8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only 2 tablespoons mustard powder
Salt & Pepper	1 Teaspoon Salt, ½ Teaspoon Pepper
Sweet & Smokey Mix all the seasoning together in a bowl, then apply evenly to the outside of the roast before following the recipe as written.	2 tablespoons Paprika 2 teaspoons brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 ½ teaspoons salt ¾ teaspoon black pepper ¾ teaspoon dried rosemary ½ teaspoon dried thyme ¼ teaspoon dried oregano ¼ teaspoon dried basil ¼ teaspoon dried parsley

How do I make Gravy for Cross Rib Roast?

While your roast is resting: you can make gravy!! A simple way to do this is to melt ¼ cup of butter in the Pan you roasted your meat in and then add ¼ cup of flour to the melted butter. Whisk the two together and then slowly add 2-3 cups of water. (depending on how much gravy you want!) when you add the water, only add about ¼ cup at a time and whisk the whole time. Let the mixture thicken before adding more.

How do you cut a cross rib roast?

For cross rib roast, you want to sharpen your knife, cut the strings off and then assess your roast. it should have a distinctive bone section and ”loin” section. I remove the bone section from the loin section and save it for later. Then I slice the loin section against the grain and serve. Please read through these tips to ensure you have the best cross rib roast.

• Let roast rest for 15-20 minutes before carving. This keeps juices intact.
• Using a sharp carving knife, create a smooth slicing motion.
• Cut only the number of slices needed for the meal. This helps to keep leftover portions juicy.
• Always cut against the grain to maintain tenderness. 

• Slice meat crosswise, going against the grain. This is essential for maintaining a tender cut of beef.
• If the roast is tied with string, always cut the direction of the string. Butchers always tie the string against the grain, so this is an easy way to identify the grain.

Cross Rib Roast vs Chuck Roast

They come from the same neighbourhood on the animal, which is why they get confused. Both are cut from the chuck (shoulder) primal. A chuck roast is cut closer to the neck and is laced with fat and connective tissue, so it wants a long braise or a slow cooker, and it falls apart rather than slices. A cross rib roast is cut from the outside of the shoulder, nearer the rib section. It's leaner and more uniform, which means you can oven-roast it like a traditional roast beef and slice it thin for the table, then again for sandwiches the next day.

Quick rule: if you want sliced roast beef and gravy, buy a cross rib. If you want fork-tender shredded beef, buy a chuck (or make my slow cooker pulled beef). Cross rib is usually a dollar or two less per pound than sirloin tip or prime rib, which is why it's my go-to for a holiday table.

Slow Cooker Cross Rib Roast (Pot Roast Method)

If your oven is full of side dishes, a cross rib roast also works as a pot roast. Sear it hard in a hot pan on all sides, then set it in the slow cooker on a bed of onions with a cup of beef broth, a splash of Worcestershire and the same seasoning below. Cook on low for 7 to 8 hours (or high for 4 to 5) until a fork slides in easily. You lose the pink centre, but you gain a hands-off roast and a pot of ready-made gravy base. Serve it with mashed potatoes and honey garlic carrots.

Cross Rib Roast for the Holidays

The usual rule of thumb is half a pound of uncooked roast per person, so a five-pound roast could serve ten. I call it eight servings because we like generous portions, and because tomorrow’s roast beef sandwich deserves some planning today. A roast without leftovers is just poor sandwich management. Actual yield varies with roast weight, bone size, slice thickness, appetites and side dishes. Take the roast out of the fridge an hour before roasting so it cooks evenly, then let it rest under foil for at least 10 minutes before carving. Round out the table with soft dinner rolls, creamy dill potatoes and a simple spinach salad. 🙂

What can I make with Cross Rib Roast Leftovers?

SO MANY THINGS. If you have leftovers you can Slice the roast thinly and freeze them in 1 pound packs. I like to make sandwiches or Steak Ramen (except just use the roast beef instead of steak😉) With this roast pictured, I actually ended up boiling the bone until the meat fell off and made the most decadent bone broth, which then became soup! Please sound off in the comments with how you used your leftovers, i'd love to hear!

What Roast cuts are similar to Cross Rib Roast?

• Bottom Blade Pot roast
• Top Blade Pot Roast
• Blade Pot Roast
• Shoulder Pot Roast

What can I serve with Cross Rib Roast?

• Perfect Mashed Potatoes
• Smoked Carrots with Honey Garlic Glaze
• Apple Walnut Spinach Salad
• Simple Grilled Peach Blueberry Salad with Balsamic Glaze

📖Recipe