Go Back
Cross rib roast recipe — perfectly cooked herb-crusted roast being carved on a wooden board with rosemary and roasted garlic

Cross Rib Roast Recipe

Fresh Meat Recipes Editorial Team
A perfectly seasoned, herb-crusted cross rib roast seared and slow-roasted in a rich red wine and beef broth braising liquid until fall-apart tender. The ultimate Sunday dinner roast!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 5 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 420 kcal

Equipment

  • Large Dutch Oven (6+ quart)
  • Meat thermometer
  • Sharp Carving Knife & Cutting Board
  • Roasting Pan (alternative to Dutch oven)
  • Tongs
  • Fine-mesh Strainer (for gravy)

Ingredients
  

Cross Rib Roast

  • 3 –4 lb Cross Rib Roast boneless
  • 2 tbsp Olive Oil
  • 1 tbsp Coarse Salt
  • 1 tsp Black Pepper freshly ground
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary

Braising Liquid

  • 5 Cloves Fresh Garlic
  • 1 large Onion quartered
  • 3 Baby Carrots or 2 large carrots, chopped
  • 2 stalks Celery chopped
  • 1 cup Dry Red Wine
  • 2 cups Beef Broth
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 2 Bay Leaves

For the Gravy (Optional)

  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water
  • 1 tbsp Butter

Instructions
 

  • Remove roast from fridge 1 hour before cooking. Pat dry. Mix salt, pepper, garlic powder, paprika, thyme, rosemary and rub all over the roast.
  • Heat olive oil in a Dutch oven over high heat. Sear roast 3–4 minutes per side on all sides until deeply browned. Remove and set aside.
  • Sauté onion, carrots, celery 3–4 minutes. Add garlic, cook 30 seconds. Add tomato paste, cook 2 minutes.
  • Deglaze with red wine, scraping up brown bits. Simmer 2–3 minutes.
  • Add beef broth, Worcestershire sauce, fresh herbs, and bay leaves. Return roast to pot. Liquid should reach halfway up the roast.
  • Cover and roast at 325°F for 3–4 hours until internal temp reaches 195–205°F. Remove lid last 30 minutes for crust.
  • Rest 15–20 minutes. Strain braising liquid into saucepan. Thicken with cornstarch slurry if desired. Finish with butter.
  • Slice against the grain and serve with au-jus gravy.

Notes

  • Dry-Brine: Season overnight in the fridge for maximum flavor and crust.
  • Fat Side Up: Always cook fat side up for natural basting.
  • Temperature: Aim for 195–205°F for fall-apart tender results.
  • Rest: Never skip the 15–20 minute rest before carving.
  • Against the Grain: Always slice against the grain for maximum tenderness.
  • Storage: Keeps in fridge 4–5 days, freezes up to 3 months.
Nutrition Facts (Per Serving)
  Per Serving
Calories 420 kcal
Protein 48g
Carbohydrates 6g
Fat 22g
Saturated Fat 8g
Fiber 1g
Sodium 680mg
Keyword beef cross rib roast, cross rib roast, cross rib roast recipe, how to cook cross rib roast