Rib Roast vs Cross Rib Roast: Key Differences and Cooking Guide

The cross rib roast is a versatile and flavorful cut of beef, derived from the upper chest and shoulder area of the animal. Known for its tenderness, it is a popular choice for pot roast and other slow-cooked dishes. In this guide, we will explore the origins, cooking methods, and best practices for preparing a delicious cross rib roast.

Origins and Other Names

The cross rib roast, also referred to as arm roast, clod heart roast, English roast, and shoulder pot roast, comes from the chuck primal section of the animal, specifically between the 2nd and 5th ribs. Despite being a part of the chuck, which is typically a tougher cut due to its frequent use by the animal, the cross rib roast is among the most tender in this primal.

Cooking Methods

Due to its nature, the cross rib roast requires low and slow cooking with added moisture to achieve optimal tenderness and flavor. Here are the primary methods:

1. Braising: This involves cooking the meat slowly in a small amount of liquid, making it ideal for pot roast.
2. Slow Cooking: Perfect for those who prefer a hands-off approach, a slow cooker can yield exceptionally tender results.
3. Smoking, Then Braising: For an added layer of flavor, start by smoking the roast at a low temperature before braising it in a dutch oven.

Cooking on a Traeger Grill

To cook a cross rib roast on a Traeger grill, follow this two-step process:

1. Smoke the roast at 180°F for 1.5 hours.
2. Transfer the roast to a dutch oven, add liquid, and braise at 275°F for 4-5 hours until the meat is fall-apart tender.

FAQs About Cross Rib Roast

1. Is Cross Rib Roast a Good Cut?

   • Yes, it is excellent for any form of low and slow cooking, resulting in flavorful, tender meat.

2. How Much Does It Cost?

   • Prices range from $6 to $9 per pound in supermarkets, with higher prices for specialty options.

3. How Do You Know When It’s Done?

   • The roast is done when it is tender enough to pull apart easily with a fork, typically at an internal temperature of 203°F.

4. What is Cross Rib Roast Best For?

   • It is ideal for braising recipes like pot roast and can be cut into pieces for tender stew meat.

5. What’s the Difference Between Rib Roast and Cross Rib Roast?

   • A rib roast comes from the rib section and is more tender, whereas a cross rib roast is from the chuck section.

6. Can It Be Cooked from Frozen?

   • No, it’s not recommended to cook from frozen due to the risk of bacteria forming before the meat is fully cooked.

Interesting Facts

The cross rib roast is one of many cuts often labeled as pot roast in supermarkets. It is identified by UPC numbers 1081 or 1082, which may appear on the package label.

Recipes to Try

1. Beef Pot Roast: Achieve tender perfection by cooking your pot roast on the Traeger.
2. Smoked Pot Roast: Infuse your pot roast with wood-fired flavor before braising it with vegetables and beef stock.
3. Traeger Pot Roast Sandwich: Enjoy a flavorful sandwich with tender pot roast, smoky leek marmalade, and horseradish mayo.

Conclusion

The cross rib roast is a fantastic cut for those who appreciate rich, beefy flavors and tender meat. By following the recommended cooking methods and tips, you can create mouth-watering dishes that are sure to impress. Whether you’re using a Traeger grill or another cooking method, the key is to cook it low and slow, ensuring the meat remains moist and delicious.