MAD MEAT GENIUS
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!
Posted by Chilebrown at 6:56 AM
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Mine looked just like this but was tough as nails. Either my cow was a stringy old sucker or this method of cooking really makes a difference. I'm almost afraid to try again but you've never steered (pun intended) me wrong, so I will the next time I stumble across this cut. The word verification is "better." No kidding.
Zoomie, I guess you noticed that this post was for you and you just nailed it on the head. "This method of cooking really makes a difference". This meat did not even have the pedigree that yours had and it tasted wonderful. Try it again sometime.
I am going to get some eggs next week. Thanks.
Roughly how long did it take to reach the desired temperature? I need to try this.
Why exactly is this rib roast cross? Did he get up on the wrong side of the bed? ;)
Does this come from forward end of the rib roast, more to the shoulder?
Zoomie, It was under an hour for a roast that was just shy of three pounds. It happened pretty quick. Pull it at 125 and let it rest.
Chris, I am sorry but I cannot answer your question. I don't know. It is a cheap cut of meat that packs a whollop of flavor.
Oh man! Is it lunch time yet? That photo is a keeper.
Like Chris, I've not encountered this cut of meat and am curious about where it's located (if for no other reason than to explain it to my butcher). Looks fantastic, Chilebrown!
Greg, I just had a sandwich for dinner.
Zia, I will get back to you and Chris about where the Cross Rib Roast comes from. I will ask and send you both an e-mail.
A beef cross rib roast comes from the shoulder area of the animal, from the arm half of the chuck roast. The layers of fat and meat make the roast juicy and flavorful when cooked slowly.
YUM! can't wait to try this!
I know I'm hoping on the thread 4 years too late. However, I just have to add a bit. I never buy beef over 4.00 a pound and usually get it at 3.00 per pound. Cross rib roast is my favorite because of tenderness and flavor. I get the end piece where the grain is distinct then cut it into very thin slices across the grain. Heat up a dry pan to top heat and throw a piece on the pan ... let it sizzle for about 30 seconds, flip it over for another 30 seconds, toss it on a plate ... a sprinkle of salt and you have a piece of meat that rivals a 12 dollar steak. Delicious and inexpensive.
I stumbled upon this method of griddling up cheap beef myself a while back. My wife bought a cheapo cut for the dogs.I sliced some really thin and threw it on my preheated EXTREMELY hot old, seasoned stainless griddle just as you suggested here. I've tried this with several different cheaper cuts with results ranging from edible to incredible!
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