Cross-rib roast

Jevi’s notes

A chuck roast by another name. Dry-brine it overnight, brown it, then braise it low in a flavorful liquid.

From the Primal Cut Sheet post Consult dispatch #1: braise fundamentals.

Thaw (fridge)

Planning estimate for a 3 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Braise (oven) · oven 300°F · pull ~195°F (texture/plan) · rest 15 min
  Est. cook: ~195 min for 3 lb
• Oven roast (oven) · oven 325°F · pull ~140°F (texture/plan) · rest 20 min
  Est. cook: ~114 min for 3 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.