The cross rib roast is cut from the animal’s upper chest and shoulder area, between the 2nd and 5th ribs. One of the most tender cuts of the chuck, it can be braised or smoked whole or cut in pieces for extremely tender stew meat.
Smoking, Then Braising
While it is among the most tender meat in the chuck primal, the shoulder is still a muscle that gets a lot of use so the meat is tougher than similar cuts from the rib area. As a result, the cross rib roast should be cooked low and slow with added liquid to help keep the meat moist.
The cut is frequently used for pot roast, or other braised beef recipes. You can also cut cross rib roast in pieces for stew meat.
To cook cross rib roast on your Traeger, a 2-step method works best. Smoke the roast for 1.5 hours at 180 degrees Fahrenheit. Then transfer the roast to a dutch oven and braise in liquid for 4 to 5 hours at 275 degrees until the meat is tender.
Cross rib roast is an excellent cut for any form of low and slow cooking. As long as you use moisture to keep the roast from drying out, expect beefy, flavorful, fall-apart meat.
Expect to pay $6 to $9 per pound at a supermarket. For grass-fed and other specialty options, the price is likely to be more than $10 per pound.
It's done when the meat is fall-apart tender, and easily separates when pulled by a fork. A meat thermometer will read approximately 203 degrees Fahrenheit.
Use cross rib for any recipe that calls for braising -- such as pot roast. A cross rib roast will also make excellent stew meat.
Rib roast, also known as prime rib roast, usually refers to a roast taken from the rib portion of the animal. Cross rib roast is taken from the chuck section. A rib roast is more tender than a cross rib roast.
No, you shouldn't cook the roast from frozen if you're cooking it whole. With large, frozen cuts of beef, dangerous bacteria can form before the meat is cooked.
Yes, cutting the roast into smaller pieces for stew is an excellent way to use this cut. It may make for the most tender stew meat you've ever had.
Cross rib roast is one of many cuts that's sometimes labeled pot roast at the supermarket. Most of these cuts, like the cross rib roast, come from the chuck primal, which is the arms, shoulders, and upper chest of the animal. The cross rib roast is cut from the 2nd to 5th ribs, the tenderest part of the chuck.
The National Cattlemen's Beef Association identifies the cross rib roast with UPC number 1081 or 1082. You may see this number in the UPC code on the beef package label at the supermarket.
Take a break from the kitchen and cook your next pot roast to tender perfection on the Traeger.
We’re taking an all-time household classic and injecting it with wood-fired flavor. This easy recipe starts with a chuck roast that is rubbed with a blend of spices, then smoked on the Traeger. Drop the roast into a Dutch oven with potatoes, carrots, onions, herbs, and beef stock and braise until tender.
The Traeger Pot Roast Sandwich is what wood-fired flavor is all about. Tender pot roast, savory gravy, a smoky leek marmalade and tasty horseradish mayo for a sandwich that’s second to none.
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