Sunday, June 12, 2011
CROSS RIB ROAST
“Cross Rib’ roast, not to be mistaken with the “Standing Rib’ roast, will be cooked on the barbeque fire today. This is an inexpensive cut of beef that if cooked correctly will be tasty and tender. You will need to follow several easy directions to achieve delicious results. Our roast today was procured at our local “Wally Mart” for only several dollars. This is one economical cut of beef.
Our roast was rubbed with some spices (rub) and left to marinade for several hours. Here is a not so secret way to cook this roast. Bank 25 lit coals on each side of your barbeque kettle. Place a drip pan in the center in between the coal banks to catch dripping fat. Place a thermometer in center of meat. Place the roast on the barbeque grate over the drip pan in between the two banks of coals and put the lid on. This is called indirect cooking. Cook until internal temperature of the roast hits 125 degrees. (It is very important that when you hit this temperature of 125 degrees that you stop, because there will be carry over cooking when you let the roast rest.) This is the hard part. You need to let this roast rest for at least 15 minutes to let all the juices redistribute thoroughly. Slice into thin slabs of meaty delight.
The smoke of the fire adds such a wonderful dimension to beef. Medium rare was the beautiful results of proper cooking. This tender and juicy roast could have been sliced with a butter knife. One of the best things about this meal is the anticipation of sandwiches for the next day. Oh my!