20 Delicious Cross Rib Roast Recipes for Every Occasion

Ready to transform your cross rib roast into a mouthwatering masterpiece? Whether you’re craving a cozy Sunday dinner, a quick weeknight meal, or a show-stopping holiday feast, we’ve got you covered. Dive into our roundup of 20 Delicious Cross Rib Roast Recipes for Every Occasion, where flavor meets simplicity. Your next favorite dish is just a scroll away—let’s get cooking!

Slow Cooker Cross Rib Roast with Vegetables

There’s nothing like coming home to the comforting aroma of a slow-cooked roast, especially when it’s as effortless as this Cross Rib Roast with Vegetables.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, quartered
• 1 large onion, cut into wedges
• 2 cups beef broth
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Sear the cross rib roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the roast to the slow cooker. Arrange the carrots, potatoes, and onion around it.
3. In a small bowl, whisk together the beef broth, Worcestershire sauce, salt, black pepper, garlic powder, and dried thyme. Pour the mixture over the roast and vegetables.
4. Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.
5. Remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing.

The slow cooking process not only tenderizes the cross rib roast but also infuses the vegetables with rich, meaty flavors, creating a harmonious dish that’s both hearty and satisfying.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of red wine after searing the roast and add it to the slow cooker.

Herb Crusted Cross Rib Roast

This Herb Crusted Cross Rib Roast is a showstopper that’s surprisingly simple to make, with a fragrant herb crust that locks in the juices for a perfectly tender roast every time.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together 3 tablespoons olive oil, 2 tablespoons minced garlic, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 teaspoon salt, and 1 teaspoon black pepper to create a paste.
3. Rub the herb paste all over the cross rib roast, ensuring it’s evenly coated.
4. Place the roast on a rack in a roasting pan and cook in the preheated oven for about 20 minutes per pound, or until a meat thermometer reads 135°F (57°C) for medium-rare.
5. Let the roast rest for 15 minutes before slicing to allow the juices to redistribute.

The magic of this roast lies in the herb crust, which not only adds incredible flavor but also creates a beautiful, golden exterior that’s sure to impress. Tip: For an even more flavorful crust, let the herb-coated roast sit in the fridge for a few hours before cooking.

Garlic Butter Cross Rib Roast

Nothing says comfort like a Garlic Butter Cross Rib Roast, perfectly seasoned and roasted to juicy perfection. It’s a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 1/2 cup unsalted butter, softened
• 6 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Let the cross rib roast sit at room temperature for 30 minutes before cooking.
2. In a small bowl, mix together the softened butter, minced garlic, rosemary, thyme, salt, and black pepper until well combined.
3. Rub the garlic butter mixture all over the cross rib roast, ensuring it’s evenly coated.
4. Place the roast on a rack in a roasting pan and cook in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

The garlic butter crust not only locks in moisture but also creates a flavorful bark that’s irresistibly rich and aromatic. It’s the kind of dish that turns an ordinary dinner into a celebration.

Tip: For an even more intense flavor, let the roast marinate with the garlic butter mixture overnight in the fridge before cooking.

Cross Rib Roast with Red Wine Sauce

There’s something undeniably comforting about a Cross Rib Roast, especially when it’s paired with a rich Red Wine Sauce. This recipe is a game-changer for Sunday dinners or any occasion that calls for a hearty, flavorful meal.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your oven to 325°F. Rub the cross rib roast with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Place the roast in a roasting pan and cook for about 2.5 hours, or until the internal temperature reaches 135°F for medium-rare.
3. Remove the roast from the pan and let it rest for 15 minutes. Meanwhile, pour the red wine and beef broth into the pan to deglaze, scraping up any browned bits.
4. In a small saucepan, melt butter over medium heat. Whisk in flour until smooth, then gradually add the pan juices, stirring constantly until the sauce thickens. Stir in thyme leaves.
5. Slice the roast and serve with the red wine sauce drizzled over the top.

The magic of this dish lies in the red wine sauce, which transforms the pan drippings into a velvety, herb-infused accompaniment that elevates the roast to new heights.

Tip: For an even deeper flavor, let the roast marinate in the red wine and seasonings overnight before cooking.

Smoked Cross Rib Roast

There’s something undeniably special about the deep, smoky flavors of a perfectly cooked cross rib roast. This recipe guides you through creating that magic in your own backyard.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika

Instructions

1. Preheat your smoker to 225°F using your choice of wood chips for a subtle smoky flavor.
2. Rub the cross rib roast all over with 2 tablespoons of olive oil, ensuring it’s evenly coated.
3. In a small bowl, mix together 1 tablespoon kosher salt, 1 tablespoon black pepper, 2 teaspoons garlic powder, and 1 teaspoon smoked paprika. Generously season the roast with this mixture, pressing the spices into the meat.
4. Place the roast in the smoker and cook for about 3 to 4 hours, or until the internal temperature reaches 135°F for medium-rare. Use a meat thermometer to check.
5. Remove the roast from the smoker and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The slow smoking process infuses the cross rib roast with a rich, smoky essence that’s perfectly balanced by the savory spice rub. It’s a showstopper that’s surprisingly simple to pull off.

Tip: For an extra layer of flavor, try adding a few sprigs of fresh rosemary to the smoker during the last hour of cooking.

Cross Rib Roast with Mushroom Gravy

Nothing says comfort like a tender Cross Rib Roast smothered in rich Mushroom Gravy, a dish that turns an ordinary dinner into a celebration.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme

Instructions

1. Preheat your oven to 325°F. Rub the cross rib roast with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Place the roast in a roasting pan and cook for about 2.5 to 3 hours, or until the internal temperature reaches 145°F for medium-rare. Remove from the oven and let rest for 15 minutes.
3. While the roast rests, heat a skillet over medium heat. Add the sliced mushrooms and cook until they release their juices and become golden, about 5 minutes.
4. Sprinkle flour over the mushrooms, stirring to coat. Gradually add beef broth, Worcestershire sauce, and dried thyme, stirring constantly until the gravy thickens, about 5 minutes.
5. Slice the roast against the grain and serve with the mushroom gravy poured over the top.

The magic of this dish lies in the slow-roasted meat’s tenderness paired with the earthy depth of the mushroom gravy, creating a harmony of flavors that’s both rustic and refined.

Tip: For an even richer gravy, deglaze the roasting pan with a bit of red wine before adding it to the mushroom mixture.

BBQ Cross Rib Roast

There’s nothing quite like the smoky, savory goodness of a BBQ Cross Rib Roast to bring everyone to the table. This recipe is a game-changer for your next backyard gathering.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup BBQ sauce

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper to create a rub.
3. Massage the rub all over the cross rib roast, ensuring it’s evenly coated.
4. Place the roast on the grill and cook for about 20 minutes per pound, turning occasionally, until the internal temperature reaches 145°F for medium-rare.
5. During the last 10 minutes of cooking, brush the roast with 1 cup BBQ sauce, turning once to caramelize both sides.
6. Remove the roast from the grill and let it rest for 10 minutes before slicing.

The magic of this recipe lies in the perfect balance of smoky spices and sweet BBQ sauce, creating a crust that’s packed with flavor. It’s a surefire way to impress with minimal effort.

Tip: For an extra smoky flavor, add a handful of soaked wood chips to your grill.

Cross Rib Roast with Horseradish Cream

There’s something undeniably comforting about a perfectly cooked Cross Rib Roast, especially when paired with a zesty horseradish cream that cuts through the richness.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 325°F. Rub the cross rib roast all over with olive oil, then season evenly with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
2. Place the roast on a rack in a roasting pan and cook in the preheated oven for about 20 minutes per pound, or until a meat thermometer reads 135°F for medium-rare.
3. While the roast cooks, make the horseradish cream by combining sour cream, prepared horseradish, fresh lemon juice, and 1/2 teaspoon salt in a small bowl. Stir well and refrigerate until serving.
4. Once the roast reaches the desired temperature, remove it from the oven and let it rest for 15 minutes before slicing.
5. Serve the sliced roast with a dollop of horseradish cream on top or on the side.

The magic of this dish lies in the contrast between the tender, flavorful roast and the bright, spicy kick of the horseradish cream—a combination that’s sure to impress.

Tip: For an even more flavorful crust, sear the roast in a hot skillet for 2-3 minutes per side before transferring it to the oven.

Rosemary and Thyme Cross Rib Roast

There’s something undeniably comforting about the aroma of rosemary and thyme filling your kitchen, especially when it’s from a perfectly cooked cross rib roast. This recipe is your ticket to a succulent, herb-infused centerpiece that’s surprisingly simple to pull off.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 garlic cloves, minced

Instructions

1. Preheat your oven to 375°F. Let the cross rib roast sit at room temperature for 30 minutes before cooking.
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 2 teaspoons salt, 1 teaspoon black pepper, and 4 minced garlic cloves.
3. Rub the herb mixture all over the cross rib roast, ensuring it’s evenly coated.
4. Place the roast on a rack in a roasting pan, fat side up. Roast in the preheated oven for about 20 minutes per pound, or until a meat thermometer reads 135°F for medium-rare.
5. Remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

The magic of this roast lies in the herb crust, which locks in moisture and creates a flavorful bark that’s irresistible. It’s a showstopper that requires minimal effort for maximum wow factor.

Tip: For an even more intense flavor, marinate the roast with the herb mixture overnight in the refrigerator before cooking.

Cross Rib Roast with Balsamic Glaze

Transform your Sunday dinner into a gourmet experience with this Cross Rib Roast glazed in a rich balsamic reduction that’s surprisingly simple to make.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard

Instructions

1. Preheat your oven to 325°F. Pat the cross rib roast dry with paper towels, then rub it all over with olive oil. Season evenly with salt, black pepper, and garlic powder.
2. Place the roast on a rack in a roasting pan, fat side up. Roast in the preheated oven for about 20 minutes per pound, or until a meat thermometer reads 135°F for medium-rare.
3. While the roast cooks, prepare the balsamic glaze. In a small saucepan over medium heat, combine balsamic vinegar, honey, soy sauce, and Dijon mustard. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the mixture thickens slightly.
4. Once the roast reaches the desired temperature, remove it from the oven and let it rest for 15 minutes. Brush the balsamic glaze over the roast before slicing.

The magic of this dish lies in the balance of the savory roast with the sweet and tangy balsamic glaze, creating a flavor profile that’s both sophisticated and comforting.

Tip: For an extra layer of flavor, marinate the roast in the balsamic glaze mixture overnight before cooking.

Spicy Cross Rib Roast with Chili Rub

Get ready to spice up your dinner routine with this Spicy Cross Rib Roast, featuring a bold chili rub that packs a punch.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create the chili rub.
3. Pat the cross rib roast dry with paper towels, then evenly coat it with the chili rub, pressing gently to adhere.
4. Place the roast on a rack in a roasting pan and cook in the preheated oven for about 25 minutes per pound, or until a meat thermometer reads 145°F (63°C) for medium-rare.
5. Remove the roast from the oven, tent with foil, and let it rest for 15 minutes before slicing.

The smoky heat from the chili rub forms a delicious crust on the roast, while the inside stays juicy and tender—perfect for those who love a little kick in their meals.

Tip: For an extra smoky flavor, try adding a pinch of chipotle powder to the rub.

Cross Rib Roast with Root Vegetables

Cross Rib Roast with Root Vegetables

This hearty Cross Rib Roast, nestled among caramelized root vegetables, is a one-pan wonder that brings comfort to any dinner table.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 4 large carrots, peeled and cut into 2-inch pieces
• 3 parsnips, peeled and cut into 2-inch pieces
• 1 large onion, cut into wedges
• 4 potatoes, cut into quarters

Instructions

1. Preheat your oven to 350°F. Rub the cross rib roast with 1 tablespoon of olive oil, then season all over with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried rosemary.
2. In a large roasting pan, toss the carrots, parsnips, onion, and potatoes with the remaining 1 tablespoon of olive oil. Spread the vegetables around the pan to create a bed for the roast.
3. Place the seasoned roast on top of the vegetables. Roast in the preheated oven for about 2 hours, or until the internal temperature reaches 145°F for medium-rare, basting occasionally with the pan juices.
4. Let the roast rest for 10 minutes before slicing. Serve with the roasted vegetables.

The slow roasting process ensures the cross rib roast is fork-tender, while the root vegetables soak up all the savory juices, creating a symphony of flavors.

Tip: For an extra layer of flavor, add a splash of red wine to the pan juices before serving.

Mustard and Brown Sugar Cross Rib Roast

This Mustard and Brown Sugar Cross Rib Roast is a show-stopping centerpiece for any dinner table, blending sweet and tangy flavors into a perfectly tender roast.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 1/4 cup Dijon mustard
• 1/4 cup packed brown sugar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 350°F. Place the cross rib roast on a rack in a roasting pan.
2. In a small bowl, mix together 1/4 cup Dijon mustard, 1/4 cup packed brown sugar, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 cloves minced garlic until well combined.
3. Spread the mustard and brown sugar mixture evenly over the entire surface of the roast.
4. Roast in the preheated oven for about 20 minutes per pound, or until a meat thermometer reads 135°F for medium-rare. Let the roast rest for 15 minutes before slicing.

The caramelized crust from the brown sugar and mustard creates a delightful contrast to the juicy, flavorful meat inside, making every bite a perfect balance of sweet and savory.

Tip: For an even more flavorful roast, let it marinate in the mustard and brown sugar mixture for a few hours before cooking.

Cross Rib Roast with Garlic Mashed Potatoes

There’s nothing quite like the comforting duo of a succulent Cross Rib Roast paired with creamy Garlic Mashed Potatoes to bring warmth to your dinner table.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 large potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 325°F. Rub the cross rib roast with olive oil, then season evenly with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
2. Place the roast in a roasting pan and cook for about 20 minutes per pound, or until the internal temperature reaches 145°F for medium-rare. Let it rest for 15 minutes before slicing.
3. While the roast cooks, boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return to the pot.
4. Add minced garlic, milk, butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the potatoes. Mash until smooth and creamy.
5. Serve the sliced roast with a generous helping of garlic mashed potatoes on the side.

The slow-roasting method ensures the cross rib roast is incredibly tender, while the garlic mashed potatoes offer a velvety contrast with just the right amount of garlicky punch.

Tip: For an extra flavor boost, sprinkle fresh rosemary over the roast before baking.

Cross Rib Roast with Caramelized Onions

Nothing says comfort like a tender Cross Rib Roast paired with sweet, caramelized onions. This dish is a hearty centerpiece that’s surprisingly simple to pull off.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large onions, thinly sliced
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 325°F. Rub the cross rib roast with 1 tablespoon olive oil, then season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 10 minutes until they start to soften.
3. Sprinkle the brown sugar over the onions and continue to cook for another 5 minutes, until the onions are golden and caramelized. Stir in the balsamic vinegar and remove from heat.
4. Place the roast in a roasting pan and spread the caramelized onions over the top. Roast in the preheated oven for about 2 hours, or until the internal temperature reaches 135°F for medium-rare.
5. Let the roast rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

The magic of this recipe lies in the contrast between the savory, perfectly cooked roast and the sweet, tangy onions that melt into every bite.

Tip: For an extra layer of flavor, try adding a sprig of rosemary to the roasting pan.

Cross Rib Roast with a Coffee Rub

Elevate your Sunday dinner with this Cross Rib Roast, featuring a bold coffee rub that brings out the meat’s rich flavors.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons finely ground coffee
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 325°F. In a small bowl, mix together 2 tablespoons finely ground coffee, 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Rub the cross rib roast all over with 1 tablespoon olive oil, then evenly coat it with the coffee rub mixture.
3. Place the roast on a rack in a roasting pan and cook in the preheated oven for about 20 minutes per pound, or until a meat thermometer reads 135°F for medium-rare.
4. Remove the roast from the oven, cover loosely with foil, and let it rest for 15 minutes before slicing.

The coffee rub creates a beautifully crusted exterior with a hint of smokiness, making this roast a standout centerpiece for any gathering.

Tip: For an even deeper flavor, let the rubbed roast sit in the fridge for a few hours before cooking.

Cross Rib Roast with a Honey Mustard Glaze

This Cross Rib Roast with a Honey Mustard Glaze is a showstopper that’s surprisingly simple to make, perfect for impressing guests or treating your family to a special meal.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 350°F. Pat the cross rib roast dry with paper towels, then rub it all over with olive oil. Season evenly with salt and black pepper.
2. Place the roast on a rack in a roasting pan, fat side up. Roast in the preheated oven for about 20 minutes per pound, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
3. While the roast cooks, whisk together honey, Dijon mustard, whole grain mustard, and minced garlic in a small bowl to create the glaze.
4. During the last 15 minutes of cooking, brush the glaze generously over the roast, returning it to the oven to caramelize slightly.
5. Remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The combination of sweet honey and tangy mustard creates a glaze that’s irresistibly sticky and packed with flavor, making this roast anything but ordinary.

Tip: For an extra flavor boost, let the roast marinate in the glaze for an hour before cooking, then use the remaining glaze to baste during the last few minutes.

Cross Rib Roast with a Red Pepper Jelly Glaze

Transform your Sunday dinner into a memorable feast with this Cross Rib Roast glazed with a sweet and tangy red pepper jelly, a perfect balance of flavors that will have everyone asking for seconds.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup red pepper jelly
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Preheat your oven to 325°F. Pat the cross rib roast dry with paper towels, then rub it all over with olive oil. Season evenly with salt and black pepper.
2. Place the roast on a rack in a roasting pan, fat side up. Roast in the preheated oven for about 20 minutes per pound, or until a meat thermometer reads 135°F for medium-rare.
3. While the roast cooks, prepare the glaze. In a small saucepan over medium heat, combine red pepper jelly, apple cider vinegar, garlic powder, and onion powder. Stir until the jelly melts and the mixture is smooth, about 3 minutes. Remove from heat.
4. During the last 30 minutes of roasting, brush the roast generously with the red pepper jelly glaze every 10 minutes, allowing it to caramelize slightly each time.
5. Once the roast reaches the desired temperature, remove it from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful roast.

The magic of this dish lies in the glaze’s ability to add a glossy, flavorful crust that contrasts beautifully with the tender, juicy meat inside.

Tip: For an extra kick, add a pinch of cayenne pepper to the glaze mixture.

Cross Rib Roast with a Whiskey Sauce

There’s something undeniably comforting about a Cross Rib Roast, especially when it’s paired with a rich, whiskey-infused sauce that elevates it to special occasion status.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup beef broth
• 1/2 cup whiskey
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 1 tablespoon all-purpose flour

Instructions

1. Preheat your oven to 325°F. Rub the cross rib roast with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Place the roast in a roasting pan and cook for about 2.5 hours, or until the internal temperature reaches 135°F for medium-rare.
3. While the roast cooks, prepare the whiskey sauce. In a saucepan over medium heat, combine beef broth, whiskey, brown sugar, and Worcestershire sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. In a small bowl, mix butter and flour to form a paste. Whisk this into the sauce until fully incorporated and the sauce thickens, about 2 minutes.
5. Once the roast is done, let it rest for 10 minutes before slicing. Serve with the whiskey sauce drizzled over the top.

The magic of this dish lies in the whiskey sauce’s deep, caramelized flavors that perfectly complement the roast’s natural richness.

Tip: For an extra flavor boost, you can deglaze the roasting pan with a bit of the whiskey sauce and pour those delicious bits over the sliced roast.

Cross Rib Roast with a Cranberry Orange Glaze

This Cross Rib Roast with a Cranberry Orange Glaze is a showstopper that brings a festive twist to your dinner table, perfect for those who love a sweet and tangy flavor profile.

Ingredients

• 1 (3 to 4-pound) cross rib roast
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 350°F. Pat the cross rib roast dry with paper towels, then rub it all over with olive oil, salt, black pepper, garlic powder, and dried thyme.
2. Place the roast in a roasting pan and cook in the preheated oven for about 20 minutes per pound, or until a meat thermometer reads 145°F for medium-rare.
3. While the roast cooks, combine fresh cranberries, orange juice, and honey in a small saucepan over medium heat. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
4. During the last 10 minutes of cooking, brush the cranberry orange glaze generously over the roast. Return to the oven to finish cooking.
5. Let the roast rest for 10 minutes before slicing. Serve with the remaining glaze on the side.

The cranberry orange glaze not only adds a vibrant color but also a delightful contrast to the rich, savory flavors of the roast, making every bite unforgettable.

Tip: For an extra zing, add a teaspoon of orange zest to the glaze.

Conclusion

We hope this roundup of 20 delicious cross rib roast recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each recipe offers a unique twist on this versatile cut, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!