18 Savory Cross Rib Roast Recipes Perfect for Special Occasions

You’re planning a special dinner and want something impressive yet approachable, right? Cross rib roast delivers that perfect balance of elegant presentation and rich, savory flavor that makes occasions memorable. Whether you’re hosting holiday guests or celebrating a milestone, these 18 recipes will inspire your next centerpiece-worthy meal. Let’s explore delicious ways to transform this beautiful cut into your new go-to for celebrations!

Slow Cooker Cross Rib Roast with Garlic and Herbs

Ready to transform that humble cross rib roast into a show-stopping masterpiece with minimal effort? This slow cooker wonder turns tough cuts into tender perfection while you go about your day—because let’s be honest, we’d all rather binge-watch than babysit dinner. Get ready for garlicky, herb-infused magic that’ll have your taste buds doing a happy dance!

Ingredients

For the Roast Rub

– 1 (3-4 lb) cross rib roast
– 2 tbsp olive oil
– 6 garlic cloves, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the Cooking Liquid

– 1 cup beef broth
– 1 onion, sliced
– 2 carrots, chopped

Instructions

1. Pat the 3-4 lb cross rib roast completely dry with paper towels.
2. Rub 2 tbsp olive oil evenly over all surfaces of the roast.
3. Combine 6 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp pepper in a small bowl.
4. Press the herb mixture firmly onto all sides of the roast until fully coated.
5. Arrange 1 sliced onion and 2 chopped carrots in the bottom of your slow cooker.
6. Place the seasoned roast on top of the vegetables.
7. Pour 1 cup beef broth around—not over—the roast to preserve the crust.
8. Cover and cook on LOW for 8 hours until the meat reaches 195°F internally and shreds easily with a fork.
9. Transfer the roast to a cutting board and let rest for 15 minutes before slicing against the grain.
10. Skim fat from the cooking liquid and serve it as au jus alongside the meat.

Carve into this beauty to reveal fall-apart tender meat infused with aromatic garlic and earthy herbs. The slow-cooked magic transforms every bite into buttery perfection that pairs brilliantly with crusty bread for soaking up those incredible juices—or pile it high on mashed potatoes for the ultimate comfort food experience!

Red Wine Braised Cross Rib Roast

Yikes, your oven is about to become the star of dinner theater with this magnificent red wine braised cross rib roast—it’s the cozy, slow-cooked hug your chilly autumn evenings desperately need, and trust me, your taste buds will applaud the performance.

Ingredients

For the roast seasoning

• 1 (3-4 pound) cross rib roast
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme

For the braising liquid and vegetables

• 1 large yellow onion, chopped
• 3 carrots, chopped into 1-inch pieces
• 4 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves

Instructions

1. Preheat your oven to 325°F.
2. Pat the cross rib roast completely dry with paper towels.
3. Rub the roast all over with olive oil.
4. Sprinkle the salt, black pepper, and dried thyme evenly over the entire surface of the roast.
5. Heat a large Dutch oven over medium-high heat for 2 minutes.
6. Sear the roast for 4-5 minutes per side, until a deep brown crust forms. Tip: Don’t move the roast while searing—this builds that flavorful crust!
7. Transfer the seared roast to a plate.
8. Add the chopped onion and carrots to the Dutch oven.
9. Cook the vegetables for 6-8 minutes, stirring occasionally, until the onion is softened.
10. Add the minced garlic and cook for 1 minute, until fragrant.
11. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
12. Stir in the beef broth and tomato paste until the tomato paste is fully dissolved.
13. Add the bay leaves to the liquid.
14. Return the seared roast to the Dutch oven, nestling it into the liquid and vegetables.
15. Cover the Dutch oven with its lid.
16. Place the covered Dutch oven in the preheated oven.
17. Braise for 3 to 3 1/2 hours, until the meat is fork-tender and easily shreds. Tip: Check at the 3-hour mark—the roast should pull apart with little resistance.
18. Remove the Dutch oven from the oven.
19. Discard the bay leaves. Tip: Let the roast rest in the braising liquid for 15 minutes before slicing for juicier results.
20. Slice the roast against the grain into thick portions.
21. Serve the sliced roast with the braised vegetables and a generous ladle of the reduced cooking liquid.

Just imagine pulling apart that fall-apart tender meat, infused with the deep, rich notes of red wine and aromatic herbs. Joyfully serve this masterpiece over creamy mashed potatoes or rustic polenta, letting the luxurious sauce soak into every bite for a dinner that feels downright celebratory.

Smoked Cross Rib Roast with Coffee Rub

Picture this: you’re about to become the undisputed champion of backyard barbecues with a cut of beef that’s been hiding in plain sight, rubbed with enough coffee to power a small office building through tax season.

Ingredients

For the Coffee Rub

• 2 tbsp finely ground dark roast coffee
• 1 tbsp coarse kosher salt
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper

For the Roast

• 3-4 lb cross rib roast
• 2 tbsp olive oil

Instructions

1. Pat the cross rib roast completely dry with paper towels—this helps the rub stick better than a bad nickname.
2. Rub the entire surface of the roast with 2 tbsp olive oil, making sure every nook gets coated.
3. Combine all coffee rub ingredients in a small bowl and mix thoroughly.
4. Massage the coffee rub mixture evenly over the entire surface of the roast, using all of it.
5. Let the seasoned roast rest at room temperature for 1 hour to take the chill off—this helps it cook more evenly.
6. Preheat your smoker to 225°F using your favorite wood chips (hickory works beautifully here).
7. Place the roast directly on the smoker grate fat-side up and close the lid.
8. Smoke until the internal temperature reaches 135°F for medium-rare, about 3-4 hours—trust your thermometer, not the clock!
9. Transfer the roast to a cutting board and tent loosely with foil.
10. Let rest for exactly 20 minutes—this allows the juices to redistribute throughout the meat.
11. Slice against the grain into 1/2-inch thick pieces.

Who knew coffee and beef could have such a beautiful friendship? The crust delivers an earthy, slightly sweet punch while the interior stays miraculously juicy and tender—perfect for slicing thick and piling onto crusty bread with horseradish cream, or just eating straight from the cutting board when nobody’s watching.

Cross Rib Roast with Rosemary and Thyme

Who knew a humble cut like cross rib roast could transform into the star of your dinner table with just a little herbaceous magic and some serious oven time? This rosemary and thyme-infused beauty is here to make you look like a culinary rockstar without the stress—because let’s be real, we’re all about maximum flavor with minimal fuss. Get ready to impress your guests (or just your very lucky self) with this show-stopping centerpiece that’s equal parts elegant and utterly approachable.

Ingredients

For the Roast

• 1 (3-4 lb) cross rib roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 4 garlic cloves, minced

For the Pan Sauce

• 1 cup beef broth
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour

Instructions

1. Preheat your oven to 450°F and position a rack in the center.
2. Pat the cross rib roast completely dry with paper towels—this is your secret weapon for that perfect crust!
3. Rub the entire surface of the roast with 2 tbsp olive oil until evenly coated.
4. Combine 1 tbsp kosher salt, 1 tsp black pepper, 2 tbsp chopped rosemary, 1 tbsp thyme leaves, and 4 minced garlic cloves in a small bowl.
5. Massage the herb mixture onto all sides of the roast, pressing firmly to help it adhere.
6. Place the seasoned roast fat-side up in a roasting pan fitted with a rack.
7. Roast at 450°F for exactly 20 minutes to create that beautiful browned exterior.
8. Reduce oven temperature to 325°F without opening the door—trust the process!
9. Continue roasting until a meat thermometer inserted into the thickest part reads 135°F for medium-rare, about 1.5-2 hours.
10. Transfer the roast to a cutting board and let it rest for 20 minutes—this allows the juices to redistribute throughout the meat.
11. While the roast rests, place the roasting pan over medium heat on the stovetop.
12. Sprinkle 1 tbsp all-purpose flour into the pan drippings and whisk constantly for 1 minute until golden.
13. Gradually pour in 1 cup beef broth while whisking to prevent lumps from forming.
14. Simmer the sauce for 3-4 minutes until slightly thickened.
15. Remove from heat and whisk in 2 tbsp unsalted butter until the sauce becomes glossy and rich.

You’ll be rewarded with a roast that’s crusty and herb-packed on the outside while remaining incredibly juicy and tender within. The aromatic rosemary and thyme create this earthy perfume that’ll have everyone hovering near the kitchen. Yes, slice it thick for a proper Sunday supper or shred it into tacos the next day—this versatile beauty deserves multiple encores!

Honey Glazed Cross Rib Roast with Root Vegetables

Kick your boring Sunday dinners to the curb, folks, because we’re about to transform that humble cross rib roast into a sticky, sweet, vegetable-studded masterpiece that’ll have your family fighting over the last carrot. This honey-glazed wonder is the culinary equivalent of putting a tuxedo on a teddy bear—unexpectedly fancy but still totally huggable. Get ready to make your oven work overtime for all the right reasons!

Ingredients

For the roast and vegetables:
– 3 lb cross rib roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 large carrots, chopped into 2-inch chunks
– 3 parsnips, chopped into 2-inch chunks
– 1 large yellow onion, cut into wedges

For the honey glaze:
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp Dijon mustard
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the 3 lb cross rib roast completely dry with paper towels—this ensures maximum browning, not steaming!
3. Rub the roast all over with 2 tbsp olive oil, then season generously with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Arrange the 4 chopped carrots, 3 chopped parsnips, and 1 sliced onion in a single layer in a roasting pan.
5. Place the seasoned roast directly on top of the vegetables, fat-side up.
6. Roast uncovered for 45 minutes at 375°F until the exterior develops a light golden crust.
7. While the roast cooks, whisk together 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp Dijon mustard, 2 minced garlic cloves, and 1 tsp thyme leaves in a small bowl.
8. After 45 minutes, brush half of the honey glaze mixture evenly over the roast and vegetables.
9. Continue roasting for another 30 minutes at 375°F.
10. Brush the remaining glaze over everything, making sure to coat the vegetables thoroughly.
11. Insert a meat thermometer into the thickest part of the roast and continue cooking until it reads 135°F for medium-rare, about 15-25 more minutes.
12. Transfer the roast to a cutting board and let it rest for exactly 15 minutes—this allows the juices to redistribute instead of ending up on your cutting board.
13. While the meat rests, give the vegetables a final toss in the pan juices.
14. Slice the roast against the grain into 1/2-inch thick pieces.
15. Arrange the sliced meat and roasted vegetables on a serving platter, drizzling any remaining pan juices over the top.

Oh my glazed glory, that caramelized honey crust gives way to impossibly tender beef that practically melts alongside those sweet, roasted root vegetables. The parsnips develop an almost candied edge while the carrots soak up all that savory-sweet pan magic. Serve this beauty family-style right in the roasting pan for maximum “oohs” and “aahs,” or slice the meat thin for killer next-day sandwiches that’ll make your coworkers green with envy.

Cross Rib Roast Au Jus with Caramelized Onions

Venture forth, brave home cooks, into the glorious realm where beef meets its most majestic destiny—this cross rib roast isn’t just dinner, it’s a culinary triumph waiting to make you the undisputed hero of your kitchen. Get ready to transform humble ingredients into a show-stopping masterpiece that’ll have everyone begging for your secrets.

Ingredients

For the roast:
– 1 (3-4 lb) cross rib roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 2 tsp black pepper
– 1 tsp garlic powder

For the caramelized onions:
– 2 large yellow onions, thinly sliced
– 2 tbsp butter
– 1 tbsp brown sugar
– 1/4 cup beef broth

For the au jus:
– 2 cups beef broth
– 1/4 cup red wine
– 1 tbsp Worcestershire sauce
– Pan drippings from roast

Instructions

1. Preheat your oven to 325°F and position a rack in the center.

2. Pat the cross rib roast completely dry with paper towels—this ensures a beautiful crust forms.

3. Rub the olive oil evenly over all surfaces of the roast.

4. Combine kosher salt, black pepper, and garlic powder in a small bowl.

5. Sprinkle the seasoning mixture generously over the entire roast, pressing gently to adhere.

6. Place the seasoned roast fat-side up in a roasting pan fitted with a rack.

7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone or fat.

8. Roast for 1.5-2 hours until the thermometer reads 135°F for medium-rare—the internal temperature will continue rising during resting.

9. While the roast cooks, melt butter in a large skillet over medium heat.

10. Add thinly sliced onions and cook for 5 minutes, stirring occasionally.

11. Sprinkle brown sugar over the onions and continue cooking for 25-30 minutes, stirring every 5 minutes, until deeply golden brown.

12. Pour 1/4 cup beef broth into the skillet and scrape up any browned bits from the bottom.

13. Transfer the roast to a cutting board and tent loosely with foil—let it rest for exactly 20 minutes to redistribute juices.

14. Pour all pan drippings from the roasting pan into a saucepan.

15. Add 2 cups beef broth, red wine, and Worcestershire sauce to the saucepan.

16. Bring the au jus to a simmer over medium heat and cook for 8-10 minutes until slightly reduced.

17. Slice the rested roast against the grain into 1/2-inch thick pieces.

18. Arrange sliced roast on a platter and top with caramelized onions.

19. Serve immediately with warm au jus for dipping or pouring over.

Zesty, tender slices of beef practically melt in your mouth while the sweet-savory onions add incredible depth—this isn’t just a meal, it’s an experience. Try piling the juicy slices on crusty bread for the ultimate French dip sandwich, or serve alongside creamy mashed potatoes to soak up every last drop of that rich au jus.

Spicy Cross Rib Roast with Chimichurri Sauce

Kick your boring dinner routine to the curb with this flavor-packed cross rib roast that’ll have your taste buds doing a happy dance. We’re talking tender beef with a spicy kick, all drizzled with a vibrant chimichurri sauce that’s basically a party in your mouth. Trust me, this dish is so good, it might just upstage your mother-in-law’s famous pot roast.

Ingredients

For the Roast

• 3 lb cross rib roast
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt

For the Chimichurri Sauce

• 1 cup fresh parsley
• 1/2 cup fresh cilantro
• 3 cloves garlic
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the 3 lb cross rib roast completely dry with paper towels to ensure a proper crust forms.
3. Rub 2 tbsp olive oil evenly over the entire surface of the roast.
4. Combine 1 tbsp smoked paprika, 1 tsp cayenne pepper, 2 tsp garlic powder, 1 tsp black pepper, and 1 tsp salt in a small bowl.
5. Massage the spice mixture thoroughly onto all sides of the roast until fully coated.
6. Place the seasoned roast fat-side up in a roasting pan fitted with a rack.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bones.
8. Roast for 25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
9. While the roast cooks, combine 1 cup fresh parsley, 1/2 cup fresh cilantro, and 3 cloves garlic in a food processor.
10. Pulse the herbs and garlic until finely chopped but not pureed, about 10-12 quick pulses.
11. Transfer the herb mixture to a medium bowl and whisk in 1/4 cup red wine vinegar.
12. Slowly drizzle in 1/2 cup olive oil while continuously whisking to create an emulsified sauce.
13. Stir in 1 tsp red pepper flakes and 1/2 tsp salt until fully incorporated.
14. Remove the roast from the oven when it reaches 135°F internal temperature and transfer to a cutting board.
15. Let the roast rest for exactly 15 minutes to allow juices to redistribute throughout the meat.
16. Slice the roast against the grain into 1/2-inch thick pieces.
17. Drizzle the chimichurri sauce generously over the sliced roast before serving.

Marvel at how the spicy crust gives way to juicy, pink perfection inside, while that bright chimichurri cuts through the richness like a flavor ninja. The texture combination of tender beef and herby sauce creates a symphony in your mouth that’ll have you planning your next roast before you’ve even finished your plate. Serve it sliced over creamy polenta or pile it high on crusty bread for the ultimate beef sandwich experience that’ll make you feel like a culinary rockstar.

Cross Rib Roast with Mushroom Gravy

Fancy a roast that won’t have you sweating bullets in the kitchen? This cross rib roast with mushroom gravy is your new best friend—tender, flavorful, and surprisingly forgiving, even if your cooking skills are more ‘takeout’ than ‘top chef.’

Ingredients

For the roast:
– 1 (3-4 lb) cross rib roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder

For the mushroom gravy:
– 8 oz cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups beef broth
– ¼ cup heavy cream
– 1 tbsp Worcestershire sauce

Instructions

1. Preheat your oven to 325°F.
2. Pat the cross rib roast completely dry with paper towels.
3. Rub the roast all over with olive oil.
4. Season the roast evenly with kosher salt, black pepper, and garlic powder.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding fat or bone.
7. Roast for 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
8. Remove the roast from the oven and transfer it to a cutting board.
9. Let the roast rest for 20 minutes—don’t skip this, or your juicy dreams will literally run away!
10. While the roast rests, melt butter in a large skillet over medium-high heat.
11. Add diced onion and cook for 4-5 minutes until translucent.
12. Add sliced mushrooms and cook for 6-7 minutes until browned and tender.
13. Stir in minced garlic and cook for 1 minute until fragrant.
14. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly.
15. Gradually whisk in beef broth until smooth.
16. Stir in Worcestershire sauce.
17. Bring the gravy to a simmer and cook for 3-4 minutes until thickened.
18. Reduce heat to low and stir in heavy cream.
19. Slice the rested roast against the grain into ½-inch thick slices.

Now that’s what I call a proper roast! The meat practically melts with each fork-tender bite, while the earthy mushroom gravy adds a rich, savory hug to every slice. Try serving it over creamy mashed potatoes or with crispy roasted Brussels sprouts for a dinner that’ll have everyone begging for seconds.

Garlic Butter Cross Rib Roast with Roasted Potatoes

Whew, folks, get ready to impress your taste buds and your mother-in-law with this garlic butter cross rib roast that’s so tender it practically melts at the mere suggestion of a fork. This isn’t just dinner; it’s a culinary event where roasted potatoes become the crispy, golden sidekicks to a main character that steals the show. Let’s turn your kitchen into the hottest ticket in town.

Ingredients

For the Roast and Potatoes:
– 1 (4 lb) cross rib roast
– 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the Garlic Butter:
– 1/2 cup unsalted butter, softened
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Pat the cross rib roast completely dry with paper towels to ensure a better sear.
3. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and 1/2 tsp salt to create the garlic butter rub.
4. Rub the entire surface of the roast evenly with the garlic butter mixture.
5. Toss the potato chunks with 3 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper in a large bowl until thoroughly coated.
6. Arrange the seasoned potatoes in a single layer in a large roasting pan.
7. Place the buttered roast directly on top of the potatoes in the center of the pan.
8. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bone.
9. Roast in the preheated oven for 90 minutes, or until the meat thermometer reads 135°F for medium-rare.
10. Check the potatoes halfway through; if they aren’t browning, give them a quick stir for even crisping.
11. Remove the pan from the oven and let the roast rest for 15 minutes before slicing to allow the juices to redistribute.
12. Slice the roast against the grain into 1/2-inch thick pieces.

Now, that first bite reveals a crust so herby and golden it crackles, giving way to beef so juicy it practically winks at you. Serve this beauty sliced over a bed of those crispy potatoes, or get wild and make sandwiches the next day—if there are any leftovers, that is.

Cross Rib Roast with Balsamic Reduction

Unbelievably delicious and surprisingly simple, this cross rib roast with balsamic reduction will make you look like a culinary rockstar without the stress. We’re talking about that perfect balance of savory meat and tangy-sweet sauce that’ll have your taste buds doing a happy dance. Get ready to impress your dinner guests (or just treat yourself royally) with this foolproof recipe!

Ingredients

• For the roast:
  • 1 (3-4 lb) cross rib roast
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 3 garlic cloves, minced
• For the reduction:
  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 2 tbsp butter

Instructions

1. Preheat your oven to 325°F and position the rack in the center.
2. Pat the cross rib roast completely dry with paper towels—this ensures a beautiful crust forms.
3. Rub the entire roast with 2 tablespoons of olive oil, making sure every surface is coated.
4. Combine 1 tablespoon of kosher salt, 2 teaspoons of black pepper, and 3 minced garlic cloves in a small bowl.
5. Massage the seasoning mixture evenly over the entire surface of the roast.
6. Place the seasoned roast fat-side up in a roasting pan fitted with a rack.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bones.
8. Roast at 325°F until the thermometer reads 135°F for medium-rare, about 20-25 minutes per pound.
9. While the roast cooks, combine 1 cup of balsamic vinegar and 1/4 cup brown sugar in a small saucepan.
10. Bring the mixture to a boil over medium-high heat, then immediately reduce to a simmer.
11. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
12. Remove the reduction from heat and whisk in 2 tablespoons of butter until fully incorporated and glossy.
13. When the roast reaches 135°F, transfer it to a cutting board and let it rest for 15-20 minutes—this allows the juices to redistribute throughout the meat.
14. Slice the roast against the grain into 1/2-inch thick pieces.
15. Drizzle the warm balsamic reduction over the sliced roast just before serving.

Every bite delivers that magical combination of juicy, perfectly seasoned beef and the rich, tangy-sweet reduction that clings to each slice. The crust gives way to tender, pink-centered meat that practically melts in your mouth. Try serving it over creamy polenta or with roasted root vegetables to soak up every last drop of that incredible sauce!

Herb-Crusted Cross Rib Roast with Horseradish Cream

Brace yourselves, flavor adventurers, because we’re about to transform that humble cross rib roast into the star of your dinner table with a herb crust that packs more personality than your aunt’s holiday sweater collection. This isn’t just roast beef—it’s a juicy, aromatic masterpiece that’ll have your guests wondering when you secretly attended culinary school.

Ingredients

For the roast:
– 1 (3-4 lb) cross rib roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the herb crust:
– 1/4 cup breadcrumbs
– 2 tbsp fresh rosemary, chopped
– 2 tbsp fresh thyme leaves
– 3 garlic cloves, minced
– 2 tbsp Dijon mustard

For the horseradish cream:
– 1/2 cup sour cream
– 2 tbsp prepared horseradish
– 1 tbsp fresh chives, chopped
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the cross rib roast completely dry with paper towels—this ensures maximum crust formation.
3. Rub the entire surface of the roast with olive oil, then season evenly with kosher salt and black pepper.
4. Place the roast fat-side up in a roasting pan fitted with a rack.
5. Roast for 45 minutes to develop initial browning while you prepare the crust.
6. Combine breadcrumbs, chopped rosemary, thyme leaves, and minced garlic in a small bowl.
7. Remove the roast from the oven and brush the entire surface with Dijon mustard using a pastry brush.
8. Press the herb-breadcrumb mixture firmly onto the mustard-coated surface until completely covered.
9. Return the roast to the oven and continue roasting until the internal temperature reaches 135°F for medium-rare, about 45-60 minutes more.
10. While the roast cooks, whisk together sour cream, prepared horseradish, chopped chives, and salt in a medium bowl.
11. Cover the horseradish cream and refrigerate until serving to allow flavors to meld.
12. Transfer the finished roast to a cutting board and let rest for 15 minutes—this redistributes juices throughout the meat.
13. Slice the roast against the grain into 1/2-inch thick portions.
14. Serve slices immediately with a generous dollop of chilled horseradish cream.

Let’s talk about that glorious texture: the crust crackles with herby goodness while the interior stays pink and tender enough to cut with a fork. The horseradish cream delivers a cool, zesty punch that cuts through the richness beautifully—try serving it alongside crispy roasted potatoes that can soak up all those incredible pan juices. This roast makes even Tuesday night feel like a special occasion worth celebrating with your fanciest plates.

Cross Rib Roast with Red Wine and Shallot Sauce

Ever had one of those days where you want something fancy but your energy level screams ‘takeout’? Enter this cross rib roast—the diva of dinner that’s surprisingly low-maintenance, ready to make you look like a culinary rockstar with minimal effort and maximum flavor payoff.

Ingredients

• For the roast:
  • 1 (3-4 lb) cross rib roast
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 tbsp unsalted butter
  • 3 shallots, minced
  • 1 cup dry red wine
  • 1 cup beef broth
  • 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 325°F.
2. Pat the cross rib roast completely dry with paper towels.
3. Rub the roast all over with 2 tbsp olive oil.
4. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper evenly over the entire surface of the roast.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone or fat.
7. Roast in the preheated 325°F oven until the internal temperature reaches 135°F for medium-rare, about 20-25 minutes per pound.
8. Transfer the roast to a cutting board and let it rest for 15 minutes—don’t skip this, or the juices will escape!
9. While the roast rests, melt 2 tbsp unsalted butter in a saucepan over medium heat.
10. Add 3 minced shallots and cook until softened and translucent, about 4-5 minutes.
11. Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pan.
12. Simmer the wine until reduced by half, about 5-7 minutes.
13. Stir in 1 cup beef broth and 1 tbsp fresh thyme leaves.
14. Continue simmering until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes.
15. Carve the roast against the grain into 1/2-inch thick slices.
16. Serve the sliced roast drizzled with the red wine and shallot sauce.

Carve into slices that are tender enough to cut with a fork, each bite soaked in that rich, savory sauce with a hint of thyme. Consider serving it over creamy mashed potatoes to catch every last drop of that luxurious wine reduction, or slice it thin for next-level roast beef sandwiches that’ll make your lunchbox the envy of the breakroom.

Asian-Inspired Soy-Ginger Cross Rib Roast

Hang onto your aprons, folks, because we’re about to turn that humble cross rib roast into a show-stopping centerpiece that’ll have your taste buds doing a happy dance. This Asian-inspired soy-ginger marvel is so flavorful, it might just upstage your mother-in-law’s famous pot roast—no offense, Carol! Get ready to impress without breaking a sweat.

Ingredients

For the marinade:

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 2 tbsp brown sugar
• 1 tbsp sesame oil

For the roast:

• 3 lb cross rib roast
• 1 tbsp vegetable oil
• 1/2 tsp black pepper

Instructions

1. Whisk together soy sauce, rice vinegar, grated ginger, minced garlic, brown sugar, and sesame oil in a medium bowl until the sugar dissolves completely.
2. Place the cross rib roast in a large resealable plastic bag and pour the marinade over it, ensuring the meat is fully coated.
3. Seal the bag tightly, pressing out excess air to maximize marinade contact, and refrigerate for at least 4 hours or overnight for deeper flavor penetration.
4. Preheat your oven to 325°F and position a rack in the center for even heat distribution.
5. Remove the roast from the marinade, letting excess liquid drip off, and pat it dry thoroughly with paper towels to promote better browning.
6. Discard the used marinade to avoid cross-contamination from raw meat juices.
7. Rub the roast evenly with vegetable oil and season all sides with black pepper.
8. Place the roast fat-side up in a roasting pan fitted with a rack to allow air circulation and prevent steaming.
9. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bones or fat pockets.
10. Roast at 325°F until the internal temperature reaches 135°F for medium-rare, about 20–25 minutes per pound, or 145°F for medium.
11. Transfer the roast to a cutting board and tent it loosely with foil, letting it rest for 15–20 minutes to redistribute juices before slicing.

A buttery-tender roast awaits, with a savory-sweet glaze that caramelizes into a gorgeous crust. The ginger adds a zesty kick that cuts through the richness, making each slice utterly irresistible. Serve it thinly sliced over jasmine rice with a drizzle of pan juices, or pile it high on toasted buns for an epic Asian-fusion sandwich that’ll disappear faster than your resolve to skip seconds!

Cross Rib Roast with Mustard and Brown Sugar Glaze

Tired of the same old boring roasts that put your dinner guests to sleep faster than a turkey dinner? This cross rib roast is about to become the life of your party, slathered in a sweet and tangy glaze that’ll have everyone begging for seconds—and the recipe!

Ingredients

For the roast:
– 1 (3-4 lb) cross rib roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1 tsp black pepper

For the glaze:
– 1/4 cup Dijon mustard
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tsp garlic powder
– 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 325°F and position a rack in the center.
2. Pat the cross rib roast completely dry with paper towels.
3. Rub the roast evenly with 2 tbsp olive oil.
4. Season all sides generously with 1 tsp kosher salt and 1 tsp black pepper.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Roast uncovered for 1 hour at 325°F.
7. While the roast cooks, whisk together 1/4 cup Dijon mustard, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 1 tsp garlic powder, and 1/2 tsp smoked paprika in a small bowl.
8. After 1 hour of roasting, brush half of the glaze mixture evenly over the roast.
9. Continue roasting for another 30 minutes.
10. Brush the remaining glaze over the roast.
11. Roast for another 15-30 minutes until the internal temperature reaches 135°F for medium-rare.
12. Transfer the roast to a cutting board and let it rest for 15 minutes before slicing.

That sweet mustard crust creates the most incredible caramelized exterior while keeping the interior juicy and tender. Serve it sliced thin against the grain with the pan drippings drizzled over mashed potatoes, or pile it high on crusty rolls for next-level roast beef sandwiches that’ll make you the hero of any potluck.

Cross Rib Roast with Red Pepper and Fennel Rub

Ever had a cut of beef that makes you want to write poetry? Meet the cross rib roast—the underdog of the roast world, about to get a spicy, aromatic glow-up with a red pepper and fennel rub that’ll have your taste buds doing a happy dance.

Ingredients

• For the Rub:
  • 2 tbsp smoked paprika
  • 1 tbsp crushed red pepper flakes
  • 1 tbsp fennel seeds
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
• For the Roast:
  • 1 (3 lb) cross rib roast

Instructions

1. Preheat your oven to 325°F.
2. Pat the cross rib roast completely dry with paper towels. Tip: A dry surface ensures a killer crust, so don’t skip this!
3. In a small bowl, combine smoked paprika, crushed red pepper flakes, fennel seeds, kosher salt, and black pepper.
4. Drizzle olive oil over the roast, then massage the spice mixture evenly onto all sides. Tip: Get your hands in there—massaging the rub helps the flavors penetrate deeply.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Roast for 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare. Tip: Let the thermometer be your guide; guessing can lead to overcooked sadness.
7. Remove the roast from the oven and let it rest on a cutting board for 15 minutes.
8. Slice against the grain into ½-inch thick pieces.

Get ready for a roast that’s tender with a smoky, slightly spicy kick and a hint of licorice from the fennel. Serve it sliced over creamy polenta or tucked into crusty rolls for a next-level sandwich that’ll make you the star of any dinner table.

Slow-Roasted Cross Rib Roast with Garlic Mashed Potatoes

Gather ’round, hungry humans, because we’re about to transform that humble cross rib roast from “meh” to “MORE!” with the low-and-slow magic it secretly craves. This isn’t just dinner; it’s a cozy Sunday hug for your soul, especially when paired with clouds of garlicky mashed potatoes that could probably solve world peace. Get ready for your kitchen to smell like a Michelin-starred grandma’s dream.

Ingredients

For the Roast:
– 1 (3-4 lb) cross rib roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 2 tsp black pepper
– 1 tsp garlic powder

For the Garlic Mashed Potatoes:
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 4 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 275°F—this low temperature is key for tender, not tough, meat.
2. Pat the cross rib roast completely dry with paper towels for a better crust.
3. Rub the roast evenly with 2 tbsp olive oil, then coat with 1 tbsp kosher salt, 2 tsp black pepper, and 1 tsp garlic powder.
4. Place the seasoned roast on a rack in a roasting pan, fat-side up.
5. Roast for 2.5–3 hours until a meat thermometer reads 135°F for medium-rare.
6. Remove the roast from the oven and let it rest for 20 minutes—this keeps the juices inside.
7. While the roast rests, place 2 lbs quartered potatoes in a large pot and cover with cold water by 1 inch.
8. Bring the potatoes to a boil over high heat, then reduce to a simmer for 15–18 minutes until fork-tender.
9. Drain the potatoes thoroughly and return them to the warm pot.
10. Add 4 tbsp butter, 1/2 cup heavy cream, 4 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper to the potatoes.
11. Mash the mixture until smooth and creamy, but don’t overmix or they’ll get gluey.
12. Slice the rested roast against the grain for maximum tenderness.

Serve this glorious roast sliced thin over a fluffy bed of garlic mashed potatoes, where the rich, beefy juices mingle with the creamy spuds in a symphony of comfort. The crusty, herb-kissed exterior gives way to a pink, melt-in-your-mouth center that’ll have you plotting leftovers before the first bite is gone.

Cross Rib Roast with Blue Cheese Crust

A cross rib roast that’s about to get the glow-up of its life with a blue cheese crust so ridiculously good, you’ll want to write it into your will. This isn’t just dinner; it’s a flavor event where juicy beef meets its tangy, crunchy soulmate in a crust that crackles with personality. Get ready to transform this humble cut into the star of your table with minimal effort and maximum deliciousness.

Ingredients

For the Roast:
– 1 (3-4 lb) cross rib roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the Blue Cheese Crust:
– 4 oz crumbled blue cheese
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter
– 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and position a rack in the center.

2. Pat the cross rib roast completely dry with paper towels—this helps the seasoning stick and promotes better browning.

3. Rub the roast all over with olive oil, then season generously with kosher salt and black pepper.

4. Place the roast fat-side up in a roasting pan and insert an oven-safe meat thermometer into the thickest part, avoiding bone or fat.

5. Roast for 45 minutes at 375°F to develop a golden exterior.

6. While the roast cooks, combine blue cheese, panko breadcrumbs, melted butter, and parsley in a medium bowl until the mixture holds together when pressed.

7. After 45 minutes, remove the roast from the oven and carefully press the blue cheese mixture evenly over the top surface, creating a 1/4-inch thick crust.

8. Return the roast to the oven and continue cooking until the meat thermometer reads 135°F for medium-rare, about 25-35 minutes more—the crust should be golden and slightly bubbly.

9. Transfer the roast to a cutting board and let it rest for 15 minutes—this allows the juices to redistribute throughout the meat.

10. Slice against the grain into 1/2-inch thick portions, preserving the beautiful crust on each slice.

What emerges is pure magic: tender, pink-centered beef wearing a crackly, funky crown that shatters with each bite. The blue cheese crust melts into the beef’s natural juices, creating pockets of tangy richness that cut through the meat’s hearty flavor. Try serving thick slices over garlic-rubbed toast to catch every last bit of that incredible crust, or pair with roasted grapes for a sweet contrast that’ll make your taste buds do a happy dance.

Cross Rib Roast with Herb-Infused Olive Oil

Zesty and zippy, this cross rib roast is about to become your new best friend in the kitchen—it’s the kind of dish that makes you feel like a culinary rockstar without needing a fancy degree or a trust fund. Seriously, who needs takeout when you can whip up something this gloriously herb-infused and satisfying? Let’s dive in and make some magic happen!

Ingredients

For the Herb-Infused Olive Oil:
– 1/4 cup extra virgin olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 3 cloves garlic, minced

For the Roast:
– 3 lb cross rib roast
– 1 tsp kosher salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 325°F to ensure it’s ready for roasting perfection.
2. In a small bowl, combine 1/4 cup extra virgin olive oil, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, and 3 cloves minced garlic to create the herb-infused oil.
3. Pat the 3 lb cross rib roast dry with paper towels—this helps the seasoning stick and promotes a better crust.
4. Rub the entire surface of the roast with the herb-infused olive oil mixture, making sure it’s evenly coated.
5. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over the oiled roast, covering all sides for balanced flavor.
6. Place the roast fat-side up in a roasting pan to allow the fat to baste the meat as it cooks.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bones for an accurate reading.
8. Roast in the preheated oven at 325°F until the internal temperature reaches 135°F for medium-rare, about 20 minutes per pound.
9. Remove the roast from the oven once it hits 135°F and let it rest on a cutting board for 15 minutes—this allows the juices to redistribute, so you don’t end up with a dry disaster.
10. Slice the roast against the grain into 1/2-inch thick pieces for maximum tenderness.

Aromatic and irresistibly juicy, this roast boasts a crispy herb crust that gives way to tender, pink-centered meat. Serve it sliced over a bed of creamy mashed potatoes or stuff it into crusty rolls for a next-level sandwich that’ll have everyone begging for seconds.

Summary

An incredible collection of cross rib roast recipes awaits you! From elegant holiday feasts to cozy family dinners, these 18 savory dishes offer something special for every occasion. We hope you find inspiration to create memorable meals. Try your favorites and let us know which recipes you love most in the comments below. Don’t forget to share this delicious roundup on Pinterest for others to enjoy!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.