Smoked Beef Cross Rib Roast Recipe

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Brush roast with balsamic vinegar. Make a paste with remaining ingredients and apply to meat. Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125. Remove from oven; cover loosely with foil and let stand 15 to 25 minutes. Question.

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Instructions. Place the roast in the oven at 450 degrees for 15 minutes, then drop the temperature down to 350 degrees for about 40-50 minutes until the internal temperature in the thickest part of the roast reads 125 degrees. Tent in foil for 15-20 minutes to rest, then slice and top with juices. Enjoy!

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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. 3.

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Refrigerate for at least 2 hours or up to 24 hours. Remove the cross rib roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off. Meanwhile, preheat your oven to 500 degrees F. Transfer the roast to a wire rack in a roasting pan with the fat cap side facing up.

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Preheat your oven to 375°F (190°C) and season the roast generously with salt and pepper. You can also add any additional herbs or spices of your choice to enhance the flavor of the roast. Place the seasoned 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.

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Cross Rib Roast: Preheat oven to 400f. Generously apply coarse kosher salt, coarse ground black pepper, and garlic powder to the outside of your roast on all sides. Place the roast in an oven-safe dutch oven and place in the lower third of the oven, uncovered to sear.

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Add the roast and cook, turning, for 3 to 5 minutes or until nicely seared all over. Add 1 cup of broth to roasting pan. Scatter the onion wedges all over and around the roast. Roast, uncovered, 1-½ hours. If necessary, add more of the beef broth to maintain about ¾ of an inch of liquid in the bottom of the pan.

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Gather your ingredients and prepare the dry rub by mixing salt, pepper, garlic powder, onion powder, and your chosen herbs. Apply the dry rub generously over the roast. Sear the roast in a hot skillet until all sides have a rich, caramelized crust. Transfer the roast to your slow cooker, pour in the beef broth, and set the cooker to low.

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Lower the heat to medium and add the onions and garlic. Cook for about 2-3 minutes or until softened, then add to the Dutch oven with the meat. Mix the bone broth, balsamic vinegar, maple syrup, Dijon mustard, fresh thyme salt and pepper in a glass measuring cup or bowl that's equipped with a pouring spout. Pour that over the roast and onions.

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Brush top of roast with balsamic vinegar. In a small bowl combine garlic, thyme, rosemary, fresh basil, salt, pepper and olive oil. Mix until well combined. Place herb paste on the top of the roast and spread evenly. Add a few sprigs of fresh thyme and one sprig of fresh rosemary. Roast @450° for 15 minutes.

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Roasting the Beef Chuck Cross Rib Roast. Preheat your oven to 325°F (163°C). Place the seasoned beef chuck cross rib roast on a rack in a roasting pan, fat side up. This allows the fat to baste the meat as it cooks, resulting in a more flavorful and tender roast. Insert a meat thermometer into the thickest part of the roast, making sure it.

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Instructions. Preheat oven to 325 degrees F. Use paper towels to dry outside of meat, sprinkle with salt and pepper. Heat Dutch Oven on your stovetop over medium high heat, add olive oil. Brown meat on all sides, then set aside. In a bowl mix together softened butter, thyme, minced garlic, salt and pepper.

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Take the cross rib roast out of the refrigerator and let it sit at room temperature for approximately 30 minutes. This will ensure even cooking. Pat the roast dry with paper towels to remove any excess moisture. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and thyme. Mix well to create a flavorful herb rub.

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Prepare the Meat. Take the meat out of the fridge, discard the packaging and pat dry with a paper towel. Make a paste out of the seasoning ingredients. This can be done with a knife, mortar and pestle, blender or food processor. Apply the seasoning paste evenly to all sides of the roast.

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Preheat your oven to 325°F (165°C). Place the seasoned roast on a rack in a roasting pan, with the fat side facing up. Roast the beef for about 20 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast reads your desired level of doneness: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170.

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Heat the oven to 325 degrees. 2. Place the meat in a shallow roasting pan. Make a paste by mixing the mustard with the garlic, some pepper, the garlic powder, dry mustard, oil and paprika. Slather.