18 Delicious Cross Rib Roast Recipes for Every Occasion

Great news for all the home cooks out there! Whether you’re planning a cozy family dinner or a festive gathering, our roundup of 18 Delicious Cross Rib Roast Recipes has something for every occasion. From quick weeknight meals to slow-cooked comfort food, these recipes are sure to inspire your next culinary adventure. So, grab your apron, and let’s dive into these mouthwatering dishes that will have everyone asking for seconds!

Slow Cooker Cross Rib Roast with Vegetables

Elevate your dinner game with this no-fuss, flavor-packed slow cooker cross rib roast. Tender meat meets hearty veggies—set it and forget it magic.

Ingredients

• 3 lbs cross rib roast, well-marbled for maximum juiciness
• 2 cups beef broth, rich and savory
• 4 large carrots, peeled and chopped into rustic chunks
• 1 lb baby potatoes, halved for perfect bite-sized pieces
• 1 large onion, sliced into thick rings
• 3 cloves garlic, minced for a pungent kick
• 2 tbsp Worcestershire sauce, for a deep umami flavor
• 1 tbsp fresh rosemary, finely chopped for aromatic freshness
• 1 tbsp fresh thyme leaves, for a subtle earthy note
• 2 tbsp extra virgin olive oil, for a silky sear
• 1 tsp kosher salt, for balanced seasoning
• 1 tsp freshly ground black pepper, for a slight heat

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season the cross rib roast generously with kosher salt and freshly ground black pepper.
3. Sear the roast on all sides in the skillet until deeply browned, about 4 minutes per side.
4. Transfer the seared roast to the slow cooker.
5. In the same skillet, sauté the minced garlic until fragrant, about 30 seconds, then deglaze with Worcestershire sauce and beef broth, scraping up any browned bits.
6. Pour the broth mixture over the roast in the slow cooker.
7. Arrange the chopped carrots, halved baby potatoes, and onion rings around the roast.
8. Sprinkle the fresh rosemary and thyme over the vegetables and roast.
9. Cover and cook on low for 8 hours, or until the meat is fork-tender.
10. Remove the roast and vegetables from the slow cooker, let the roast rest for 10 minutes before slicing.

Delight in the melt-in-your-mouth texture of the roast, paired with the sweetness of carrots and the buttery softness of potatoes. Serve over a bed of creamy mashed cauliflower for a low-carb twist or alongside crusty bread to soak up the savory juices.

Herb Crusted Cross Rib Roast

Just when you thought your dinner game couldn’t get any stronger, this Herb Crusted Cross Rib Roast walks in. Bold flavors, juicy meat, and a crispy herb crust that’ll have everyone at the table begging for seconds.

Ingredients

• 3 lbs cross rib roast, room temperature
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 3 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
2. In a small bowl, mix together the rosemary, thyme, garlic, olive oil, salt, and pepper to create a fragrant herb paste.
3. Pat the cross rib roast dry with paper towels to ensure the herb paste sticks well.
4. Generously coat the entire roast with the herb paste, using your hands to press it into the meat.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer for accuracy.
7. Once done, remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute.

Slice this beauty against the grain for maximum tenderness. The herb crust delivers a punchy flavor that complements the buttery texture of the meat. Serve it with a side of roasted veggies or atop a bed of creamy mashed potatoes for a meal that’s anything but ordinary.

Garlic and Rosemary Cross Rib Roast

Transform your dinner into a showstopper with this Garlic and Rosemary Cross Rib Roast. Tender meat meets bold flavors in a dish that’s as easy as it is impressive.

Ingredients

• 3 lbs cross rib roast, well-marbled for juiciness
• 4 cloves garlic, freshly minced for pungent kick
• 2 tbsp fresh rosemary, finely chopped for aromatic depth
• 1/4 cup rich extra virgin olive oil
• 1 tsp coarse sea salt, for crunch and flavor
• 1/2 tsp finely ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly roasted exterior.
2. In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper to create a fragrant paste.
3. Rub the paste evenly over the entire surface of the roast, massaging it into the meat for maximum flavor penetration.
4. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
5. Roast for 1 hour and 30 minutes, or until a meat thermometer reads 135°F (57°C) for medium-rare. Tip: Letting the meat rest for 15 minutes before slicing ensures juiciness.
6. Transfer the roast to a cutting board, tent with foil, and let it rest. Tip: This step is crucial for redistributing the juices.
7. Slice against the grain for tender, easy-to-eat pieces. Tip: Use a sharp knife for clean cuts.

Kick your meal up a notch with this roast’s succulent texture and herbaceous punch. Serve it atop a mound of creamy mashed potatoes or alongside roasted vegetables for a complete feast.

Cross Rib Roast with Red Wine Sauce

Zesty flavors meet hearty comfort in this Cross Rib Roast with Red Wine Sauce—perfect for turning a regular dinner into a gourmet experience.

Ingredients

• 3 lbs cross rib roast, well-marbled for tenderness
• 2 cups bold red wine, like Cabernet Sauvignon
• 4 cloves garlic, freshly minced
• 2 tbsp rich extra virgin olive oil
• 1 cup beef stock, low-sodium and rich
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp finely ground black pepper
• 1 tsp sea salt, coarse

Instructions

1. Preheat your oven to 325°F to ensure even cooking.
2. Season the cross rib roast generously with sea salt and finely ground black pepper on all sides.
3. Heat rich extra virgin olive oil in a large oven-proof skillet over medium-high heat until shimmering.
4. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Tip: Don’t move the roast while searing to get that perfect crust.
5. Remove the roast and sauté freshly minced garlic, fresh rosemary, and fresh thyme leaves in the same skillet for 1 minute until fragrant.
6. Pour in bold red wine and beef stock, scraping up any browned bits from the bottom of the skillet.
7. Return the roast to the skillet and transfer it to the preheated oven.
8. Roast for 2 hours, or until the internal temperature reaches 135°F for medium-rare. Tip: Use a meat thermometer for accuracy.
9. Let the roast rest for 15 minutes before slicing to allow juices to redistribute. Tip: Cover loosely with foil to keep warm.
10. Serve the roast with the reduced red wine sauce drizzled over the top.

Perfectly tender with a robust red wine sauce, this dish pairs wonderfully with creamy mashed potatoes or roasted vegetables for a complete meal.

Smoked Cross Rib Roast

Viral-worthy and packed with flavor, this Smoked Cross Rib Roast is your next weekend showstopper. Bold, smoky, and effortlessly tender, it’s a carnivore’s dream come true.

Ingredients

• 3 lbs cross rib roast, well-marbled and room temperature
• 2 tbsp coarse kosher salt, for a deep flavor punch
• 1 tbsp freshly cracked black pepper, for a spicy kick
• 1 tbsp garlic powder, for aromatic warmth
• 1 tbsp onion powder, for a sweet undertone
• 2 cups hickory wood chips, soaked for smoky perfection
• 1/4 cup apple cider vinegar, for a tangy spritz

Instructions

1. Preheat your smoker to 225°F, ensuring a low and slow cook for ultimate tenderness.
2. Pat the cross rib roast dry with paper towels to ensure the rub sticks perfectly.
3. Mix kosher salt, black pepper, garlic powder, and onion powder in a bowl for your bold rub.
4. Generously coat the roast with the rub, pressing gently to adhere every inch.
5. Place the roast in the smoker, fat side up, and add soaked hickory wood chips for that deep smoke flavor.
6. Smoke for 4 hours, spritzing with apple cider vinegar every hour to keep it juicy.
7. Check the internal temperature; aim for 135°F for medium-rare, about 5 hours total.
8. Remove the roast and let it rest for 20 minutes under foil; the juices will redistribute beautifully.
9. Slice against the grain for tender, melt-in-your-mouth pieces.

Zesty and robust, this roast boasts a smoky crust with a pink, juicy center. Serve it sliced on a wooden board with pickled veggies for a rustic touch or pile high on toasted buns for smoky sliders.

Cross Rib Roast with Mushroom Gravy

Slice into this Cross Rib Roast with Mushroom Gravy—juicy, tender, and packed with umami. Perfect for a cozy dinner that feels gourmet without the fuss.

Ingredients

• 3 lbs cross rib roast, well-marbled for maximum flavor
• 2 tbsp robust extra virgin olive oil
• 1 tsp coarse sea salt
• 1 tsp freshly cracked black pepper
• 1 lb cremini mushrooms, sliced thick for texture
• 2 cloves garlic, minced to release aroma
• 1 tbsp all-purpose flour, for a smooth gravy
• 1 cup beef stock, rich and homemade if possible
• 1 tbsp unsalted butter, for a glossy finish
• 1 tsp fresh thyme leaves, for a hint of earthiness

Instructions

1. Preheat your oven to 325°F to ensure even cooking.
2. Rub the roast with olive oil, then season generously with salt and pepper.
3. Sear the roast in a hot skillet for 3 minutes per side until a golden crust forms.
4. Transfer the roast to a roasting pan and cook for 1.5 hours, or until the internal temperature reaches 135°F for medium-rare.
5. While the roast cooks, sauté mushrooms and garlic in the same skillet until golden, about 5 minutes.
6. Sprinkle flour over the mushrooms, stirring to coat, then gradually add beef stock, scraping up any browned bits.
7. Simmer the gravy for 10 minutes until thickened, then stir in butter and thyme for richness.
8. Let the roast rest for 10 minutes before slicing against the grain for tenderness.
9. Serve slices smothered in mushroom gravy, ensuring every bite is flavorful.

With its melt-in-your-mouth texture and deep, savory notes, this dish pairs beautifully with roasted root vegetables or a crisp green salad for contrast. Whip it up for a Sunday supper that’ll have everyone asking for seconds.

Balsamic Glazed Cross Rib Roast

Bold flavors meet tender cuts in this balsamic glazed cross rib roast that’s sure to steal the spotlight at any dinner table. Marrying the deep, tangy sweetness of balsamic with the rich, beefy goodness of a cross rib roast, this dish is a game-changer for your next feast.

Ingredients

• 3 lbs cross rib roast (well-marbled for maximum juiciness)
• 1/2 cup high-quality balsamic vinegar (aged for depth of flavor)
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic (freshly minced for pungent kick)
• 1 tbsp finely ground black pepper
• 1 tsp sea salt (flaky for texture)
• 1/2 cup beef broth (homestyle for richness)
• 2 sprigs fresh rosemary (aromatic and earthy)

Instructions

1. Preheat your oven to 325°F to ensure even cooking.
2. Pat the cross rib roast dry with paper towels for a better sear.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
5. Transfer the roast to a roasting pan, fat side up, for optimal basting.
6. In a bowl, whisk together balsamic vinegar, minced garlic, black pepper, and sea salt.
7. Pour the balsamic mixture over the roast, coating evenly.
8. Add beef broth and rosemary sprigs to the pan for moisture and flavor.
9. Roast in the preheated oven for about 2 hours, or until the internal temperature reaches 135°F for medium-rare.
10. Let the roast rest for 15 minutes before slicing to retain juices.

Lusciously tender with a caramelized crust, this roast pairs beautifully with creamy mashed potatoes or a crisp arugula salad. The balsamic glaze reduces into a sticky, sweet sauce that’s irresistible drizzled over each slice.

Cross Rib Roast with Horseradish Cream

Nothing beats the bold flavors of a perfectly cooked Cross Rib Roast paired with a zesty Horseradish Cream. This dish is a game-changer for your dinner table, offering a succulent, tender roast with a kick that’ll have everyone asking for seconds.

Ingredients

• 3 lbs Cross Rib Roast, well-marbled for maximum juiciness
• 2 tbsp coarse sea salt, for a crunchy exterior
• 1 tbsp freshly cracked black pepper, for a spicy bite
• 1 cup heavy cream, chilled for a silky smooth texture
• 3 tbsp prepared horseradish, sharp and pungent
• 1 tsp Dijon mustard, for a tangy depth
• 1 tbsp fresh chives, finely chopped for a mild oniony finish

Instructions

1. Preheat your oven to 325°F to ensure a slow and even cook.
2. Generously rub the roast with sea salt and black pepper, pressing the spices into the meat for full flavor penetration.
3. Place the roast on a rack in a roasting pan, fat side up, to allow the fat to baste the meat as it cooks.
4. Roast for 2.5 hours, or until the internal temperature reaches 135°F for medium-rare, using a meat thermometer for precision.
5. While the roast rests for 20 minutes, whip the heavy cream to stiff peaks in a chilled bowl for the best volume.
6. Fold in the horseradish, Dijon mustard, and chives into the whipped cream until just combined to maintain lightness.
7. Slice the roast against the grain for maximum tenderness and serve with a dollop of horseradish cream on top.

The Cross Rib Roast emerges fork-tender with a crusty, flavorful exterior, while the horseradish cream adds a creamy, spicy contrast. Try serving it over a bed of roasted root vegetables for a hearty, colorful plate.

Spicy Cross Rib Roast with Chipotle

Ready to ignite your taste buds? This Spicy Cross Rib Roast with Chipotle is a fiery, flavor-packed masterpiece that’s perfect for any meat lover. Bold, smoky, and just the right amount of heat—it’s a showstopper.

Ingredients

• 3 lbs cross rib roast (well-marbled for maximum juiciness)
• 2 tbsp chipotle peppers in adobo sauce (smoky and spicy)
• 1 tbsp ground cumin (aromatic and earthy)
• 1 tbsp smoked paprika (deep, rich flavor)
• 2 tsp garlic powder (savory and pungent)
• 1 tsp kosher salt (coarse and clean)
• 1 tsp black pepper (freshly ground for sharpness)
• 2 tbsp olive oil (extra virgin for a fruity finish)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure even cooking.
2. In a small bowl, mix chipotle peppers, cumin, smoked paprika, garlic powder, salt, and black pepper to create a bold rub.
3. Pat the cross rib roast dry with paper towels—this helps the rub stick better.
4. Massage the spice rub all over the roast, covering every inch for maximum flavor.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Sear the roast on all sides until a deep brown crust forms, about 3-4 minutes per side.
7. Transfer the skillet to the preheated oven and roast for 1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Let the roast rest for 15 minutes before slicing—this locks in the juices.

Devour this roast with its smoky crust and tender, juicy interior. Serve it sliced over creamy mashed potatoes or tucked into warm tortillas for a next-level taco night.

Cross Rib Roast with Root Vegetables

Elevate your dinner game with this Cross Rib Roast that’s all about deep flavors and zero fuss. Pair it with root vegetables for a meal that’s hearty, flavorful, and totally Instagram-worthy.

Ingredients

• 3 lbs cross rib roast, well-marbled for maximum juiciness
• 2 tbsp coarse sea salt, for a crunchy exterior
• 1 tbsp freshly cracked black pepper, for a bold kick
• 3 tbsp rich extra virgin olive oil, divided
• 4 large carrots, peeled and chopped into rustic chunks
• 3 parsnips, peeled and sliced into thick coins
• 1 lb baby potatoes, halved for quick roasting
• 4 cloves garlic, smashed to release aromatic oils
• 2 sprigs fresh rosemary, for a woodsy aroma

Instructions

1. Preheat your oven to 375°F to ensure a perfectly roasted exterior and tender interior.
2. Rub the cross rib roast all over with 2 tbsp olive oil, then generously coat with sea salt and black pepper.
3. Heat a large skillet over medium-high heat, add 1 tbsp olive oil, and sear the roast on all sides until deeply browned, about 3 minutes per side.
4. Transfer the roast to a roasting pan and surround it with carrots, parsnips, potatoes, garlic, and rosemary.
5. Drizzle the remaining olive oil over the vegetables and toss to coat evenly.
6. Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 135°F for medium-rare.
7. Let the roast rest for 15 minutes before slicing to allow the juices to redistribute.

Velvety slices of roast meet caramelized root vegetables in this dish, offering a contrast of textures and a harmony of flavors. Serve it on a wooden board for a family-style feast that’s as beautiful as it is delicious.

Mustard and Brown Sugar Cross Rib Roast

Fire up your taste buds with this Mustard and Brown Sugar Cross Rib Roast—juicy, flavorful, and ridiculously easy to make. Perfect for those who crave bold flavors without the fuss.

Ingredients

• 3 lbs cross rib roast (well-marbled for maximum juiciness)
• 1/4 cup Dijon mustard (smooth and tangy)
• 1/4 cup packed brown sugar (deep, molasses-rich)
• 2 tbsp apple cider vinegar (bright and slightly sweet)
• 1 tbsp smoked paprika (earthy and aromatic)
• 1 tsp garlic powder (savory and pungent)
• 1 tsp onion powder (sweet and sharp)
• 1/2 tsp salt (fine, sea salt for even seasoning)
• 1/2 tsp freshly ground black pepper (bold and spicy)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure even cooking.
2. In a small bowl, whisk together Dijon mustard, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth. Tip: Let the mixture sit for 5 minutes to meld flavors.
3. Pat the cross rib roast dry with paper towels to help the mustard mixture adhere better.
4. Generously coat the roast with the mustard mixture, using your hands to rub it into all the nooks and crannies. Tip: Wear gloves to avoid sticky hands.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare. Tip: Use a meat thermometer for precision.
7. Remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute.

Here’s the deal: The crust is sticky-sweet with a mustardy kick, while the meat stays tender and pink inside. Slice it thin against the grain for melt-in-your-mouth bites, or pile it high on a crusty roll for an epic sandwich.

Cross Rib Roast with Garlic Mashed Potatoes

Fire up your oven for a dish that’s all about bold flavors and comfort. This cross rib roast paired with garlic mashed potatoes is your ticket to a hearty, flavor-packed meal.

Ingredients

• 3 lbs cross rib roast, well-marbled for tenderness
• 4 large Yukon Gold potatoes, peeled and cubed
• 5 cloves garlic, freshly minced
• 1/2 cup heavy cream, rich and velvety
• 4 tbsp unsalted butter, creamy and golden
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp kosher salt, coarse and crunchy
• 1/2 tsp black pepper, freshly ground
• 2 sprigs rosemary, aromatic and fresh

Instructions

1. Preheat your oven to 325°F to ensure even cooking.
2. Rub the cross rib roast with olive oil, then season generously with kosher salt and black pepper.
3. Place the roast in a roasting pan, add rosemary sprigs on top, and roast for 2.5 hours for medium-rare, or until a meat thermometer reads 135°F.
4. While the roast cooks, boil the cubed potatoes in salted water until fork-tender, about 15 minutes.
5. Drain the potatoes, then return them to the pot over low heat to evaporate any excess water for fluffier mash.
6. Add minced garlic, heavy cream, and butter to the potatoes, then mash until smooth and creamy. Season with salt to taste.
7. Let the roast rest for 15 minutes before slicing to retain its juices.

You’ll love the contrast between the juicy, herb-crusted roast and the creamy, garlicky potatoes. Serve it with a side of roasted vegetables for a complete, colorful plate.

Cross Rib Roast with Caramelized Onions

Elevate your dinner game with this Cross Rib Roast that’s all about deep flavors and tender bites. Caramelized onions add a sweet, sticky contrast that’ll have everyone asking for seconds.

Ingredients

• 3 lbs cross rib roast (well-marbled for maximum juiciness)
• 2 large yellow onions (thinly sliced for even caramelization)
• 2 tbsp rich extra virgin olive oil
• 1 tbsp coarse sea salt (for a perfect crust)
• 1 tsp freshly ground black pepper (for a subtle kick)
• 1 cup beef stock (homemade or high-quality store-bought)
• 2 tbsp unsalted butter (for a glossy, rich finish)

Instructions

1. Preheat your oven to 325°F to ensure a slow, even cook.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Season the roast generously with salt and pepper, pressing the spices into the meat.
4. Sear the roast on all sides in the skillet until deeply browned, about 4 minutes per side. Tip: Don’t rush this step—the crust is key for flavor.
5. Transfer the roast to a roasting pan and pour beef stock around it to keep the meat moist.
6. In the same skillet, add onions and cook over low heat, stirring occasionally, until golden and sweet, about 20 minutes. Tip: A pinch of salt speeds up the caramelization.
7. Spread caramelized onions over the roast and dot with butter for richness.
8. Roast in the oven until the internal temperature reaches 135°F for medium-rare, about 1.5 hours. Tip: Use a meat thermometer for precision.
9. Let the roast rest for 15 minutes before slicing to redistribute the juices.

With its melt-in-your-mouth texture and a balance of savory and sweet, this roast is a showstopper. Serve it over creamy mashed potatoes or slice it thin for next-level sandwiches.

Cross Rib Roast with a Coffee Rub

Wow your taste buds with a Cross Rib Roast that’s bold, coffee-rubbed, and utterly unforgettable. This recipe transforms a humble cut into a showstopper with minimal effort and maximum flavor.

Ingredients

• 3 lbs Cross Rib Roast (well-marbled for tenderness)
• 2 tbsp finely ground coffee (dark roast for depth)
• 1 tbsp smoked paprika (for a smoky sweetness)
• 1 tbsp coarse sea salt (for a crunchy texture)
• 1 tbsp brown sugar (for a caramelized crust)
• 1 tsp garlic powder (for a pungent kick)
• 1 tsp onion powder (for a subtle sharpness)
• 1/2 tsp cayenne pepper (for a gentle heat)
• 2 tbsp rich extra virgin olive oil (for a glossy finish)

Instructions

1. Preheat your oven to 325°F to ensure a slow, even cook.
2. In a small bowl, mix the finely ground coffee, smoked paprika, coarse sea salt, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub.
3. Pat the Cross Rib Roast dry with paper towels to help the rub adhere better.
4. Drizzle the roast with rich extra virgin olive oil, then massage the coffee rub all over the surface, covering every inch for maximum flavor.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the fat to baste the meat as it cooks.
6. Roast in the preheated oven for about 2.5 hours, or until the internal temperature reaches 135°F for medium-rare. Use a meat thermometer for accuracy.
7. Remove the roast from the oven and let it rest for 15 minutes before slicing to allow the juices to redistribute.

Velvety inside with a crust that crackles with every bite, this Cross Rib Roast is a masterpiece of contrasts. Serve it sliced thin over a bed of creamy polenta or alongside roasted root vegetables for a meal that’s as visually stunning as it is delicious.

Cross Rib Roast with a Honey Glaze

Just when you thought roast couldn’t get any better, this Cross Rib Roast with a Honey Glaze slaps your taste buds into next week. Perfectly tender, outrageously flavorful, and stupidly easy to make.

Ingredients

• 3 lbs Cross Rib Roast (thick-cut, marbled for richness)
• 1/4 cup raw honey (thick, golden, and floral)
• 2 tbsp Dijon mustard (tangy and smooth)
• 3 cloves garlic (freshly minced, pungent)
• 1 tbsp fresh rosemary (finely chopped, aromatic)
• 1 tsp sea salt (coarse, crunchy)
• 1/2 tsp black pepper (freshly ground, bold)
• 2 tbsp extra virgin olive oil (rich and fruity)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure even cooking.
2. Pat the Cross Rib Roast dry with paper towels for a perfect sear.
3. In a small bowl, whisk together honey, Dijon mustard, minced garlic, rosemary, salt, and pepper until smooth.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
6. Brush the honey glaze generously over the roast, coating every nook.
7. Transfer the skillet to the oven and roast for 1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Let the roast rest for 15 minutes before slicing to lock in those juicy flavors.

Dive into slices so tender they practically melt on your fork, with a glaze that’s sticky, sweet, and slightly spicy. Serve it over a bed of creamy mashed potatoes or alongside roasted veggies for a meal that’s straight-up legendary.

Cross Rib Roast with a Red Pepper Jelly Glaze

Punch up your dinner game with this Cross Rib Roast slathered in a sticky-sweet Red Pepper Jelly Glaze. It’s a showstopper that marries bold flavors with melt-in-your-mouth tenderness.

Ingredients

• 3 lbs cross rib roast, well-marbled for juiciness
• 1 cup vibrant red pepper jelly
• 2 tbsp robust Dijon mustard
• 1 tbsp finely minced garlic, aromatic and pungent
• 1 tsp coarse sea salt, for a crunchy texture
• 1/2 tsp freshly ground black pepper, for a sharp bite
• 2 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 325°F to ensure even cooking.
2. Pat the cross rib roast dry with paper towels for a perfect sear.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
5. Transfer the roast to a roasting pan, fat side up.
6. In a bowl, whisk together red pepper jelly, Dijon mustard, minced garlic, salt, and black pepper.
7. Generously brush the glaze over the entire surface of the roast.
8. Roast in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
9. Let the roast rest for 15 minutes before slicing to lock in the juices.

Here’s the deal: the glaze caramelizes into a glossy crust, while the inside stays succulent. Serve it sliced over a bed of creamy polenta or alongside roasted veggies for a plate that’s as colorful as it is delicious.

Cross Rib Roast with a Bourbon Marinade

Viral-worthy and utterly indulgent, this Cross Rib Roast with a Bourbon Marinade is your next weekend showstopper. Marinate, sear, roast—repeat after us: flavor bomb.

Ingredients

• 3 lbs cross rib roast, well-marbled for tenderness
• 1/2 cup bold bourbon, for a deep, smoky sweetness
• 1/4 cup rich soy sauce, for umami depth
• 2 tbsp robust Dijon mustard, for a tangy kick
• 3 cloves garlic, freshly minced for pungent aroma
• 1 tbsp raw honey, for a touch of natural sweetness
• 1 tsp coarse sea salt, for perfect seasoning
• 1/2 tsp cracked black pepper, for a slight heat
• 2 tbsp extra virgin olive oil, for searing

Instructions

1. In a large bowl, whisk together bourbon, soy sauce, Dijon mustard, minced garlic, honey, sea salt, and black pepper to create the marinade.
2. Place the cross rib roast in a resealable bag, pour the marinade over, seal, and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. Preheat oven to 325°F. Remove roast from marinade, letting excess drip off; reserve marinade.
4. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
5. Transfer seared roast to a roasting pan. Pour reserved marinade over the roast.
6. Roast in preheated oven for about 1.5 hours, or until internal temperature reaches 135°F for medium-rare, basting occasionally with pan juices.
7. Remove from oven, tent with foil, and let rest for 15 minutes before slicing against the grain.

Amazingly tender with a caramelized crust, this roast boasts a complex bourbon-kissed flavor. Serve thinly sliced over creamy mashed potatoes or alongside roasted root veggies for a hearty meal.

Cross Rib Roast with a Herb Butter Crust

Fire up your ovens and get ready to transform a humble cut into a showstopper. This Cross Rib Roast, slathered in herb butter, cracks under the knife to reveal juicy, pink perfection.

Ingredients

• 3 lbs cross rib roast (well-marbled for maximum flavor)
• 1/2 cup unsalted butter (softened to room temperature)
• 2 tbsp fresh rosemary (finely chopped, for a fragrant punch)
• 2 tbsp fresh thyme (leaves stripped, for earthy notes)
• 4 cloves garlic (minced, for a sharp kick)
• 1 tsp kosher salt (coarse, for texture and seasoning)
• 1/2 tsp black pepper (freshly ground, for heat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even cook.
2. In a small bowl, mix the softened butter, rosemary, thyme, minced garlic, kosher salt, and black pepper until fully combined. Tip: Let the butter sit out for 30 minutes to soften naturally for easier mixing.
3. Pat the cross rib roast dry with paper towels to ensure the herb butter sticks. Tip: A dry surface equals a better crust.
4. Generously coat the entire roast with the herb butter mixture, using your hands to press it into every nook. Tip: Room temperature butter spreads more evenly.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer for accuracy.
7. Remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute.

Tender slices ooze with herby, buttery goodness, each bite a harmony of crisp crust and succulent meat. Serve it atop a mound of creamy mashed potatoes or alongside roasted root vegetables for a feast that feels like a hug.

Conclusion

Just like that, we’ve explored 18 mouthwatering cross rib roast recipes perfect for any gathering or cozy night in. Whether you’re craving classic comfort or bold new flavors, there’s something here for every palate. We’d love to hear which recipes you try—and which become your favorites. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover!