8-10 minutes
1 Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees C (175 degrees C). 2  Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. 3  Remove foil during last 30 minutes of roasting to help brown the meat. 1 Preheat oven to 375 degrees F (190 degrees C). 2  Place the roast into a roasting pan. 3  In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. 4  Spread the paste over the top and sides of the roast. Calculate cooking time, using 20 minutes per pound of meat as a guide for a cross rib roast. Place roast in oven, TURN THE TEMPERATURE DOWN to 350 degrees and roast for the calculated time, checking with an instant meat thermometer after 3/4 of the cooking time just to make sure things are going ok. The thermometer should register about 140 (rare) to 155 degrees (medium). Remove from oven. Preheat oven to 450 degrees F. In a large roasting pan, cook the prepared roast for 15 minutes. Reduce oven temperature to 350 degrees F. and cook an additional 50 to 60 minutes or until the internal temperature reaches 125 degrees F. on your instant-read digital meat thermometer. Remove from oven and cover the roast loosely with aluminum foil and let stand for approximately 15 to 20 minutes. Remember, the roast will continue to cook as it sets. The temperature will rise approximately 5 to 10 degrees. So, pay attention to how long you let the cooked roast sit before cutting and serving. Add potatoes for the last 45 minutes of cooking time in the Dutch Oven. If you are using a crock pot allow5 1/2 hours on low put your veggies (including potatoes) on the bottom of the crock pot put roast on top, turn roast after 3 hours and baste with sauce. I prefer doing this recipe in a Dutch oven. 1 In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes. 2  Add onions, carrots, celery, thyme, bay leaf, and stock. 3  Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally. Season the cross rib roast with your preferred seasonings such as salt and pepper. Ron Bennett/Demand Media. Place 2 tbsp. of oil in a stock pot. Place the pot on the stove top over high heat and brown the sides of the roast for 10 minutes. Cross rib roast is also known as boneless shoulder pot roast. The cross rib is located above the brisket and is a leaner cut of meat that contains a lot of flavor. A shoulder roast has tough and stringy fibers and it needs to be cooked slowly with liquid to make the meat tender. 1 Brush roast with balsamic vinegar. 2  Make a paste with remaining ingredients and apply to meat. 3  Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125. 4  Remove from oven; cover loosely with foil and let stand 15 to 25 minutes. Directions. 1  Brush roast with balsamic vinegar. 2  Make a paste with remaining ingredients and apply to meat. 3  Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125. 1 Make a paste with remaining ingredients and apply to meat. 2  Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125. 3  Remove from oven; cover loosely with foil and let stand 15 to 25 minutes. Directions. 1  Brush roast with balsamic vinegar. 2  Make a paste with remaining ingredients and apply to meat. 3  Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125. 4 Cross Rib Roast Recipe 1. Adjust oven rack to the middle position and heat oven to 300 degrees. Season the roast generously with salt and pepper. 2. In a dutch oven or stock pot heat 2 tablespoons of oil on medium high heat. Brown all sides of the roast about 8-10 minutes in total time. Remove the roast from the pot to a plate. Cover with lid, bring to a simmer over medium heat and then transfer pot to the oven. 4. Cook, turning the roast every 30-40 minutes for 3-4 hours, until fully tender and a meat fork slices easily in and out of the meat. 2. In a dutch oven or stock pot heat 2 tablespoons of oil on medium high heat. Brown all sides of the roast about 8-10 minutes in total time. Remove the roast from the pot to a plate.
http://allrecipes.com/recipe/219640/cross-rib-roast/ http://thebeefjar.com/tag/cross-rib-roast-cooking-time/ http://whatscookingamerica.net/KarenCalanchini/GarlicHerbCrossRibRoast.htm http://www.food.com/recipe/cross-rib-pot-roast-veggies-12333 http://www.ehow.com/how_7768742_cook-cross-rib-roast-oven.html http://www.food.com/recipe/cross-rib-roast-61718 http://www.food.com/recipe/cross-rib-roast-61718 http://www.themeatsource.com/crossribroast.html http://www.themeatsource.com/crossribroast.html
how long to cook a cross rib roast