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It's easy to confuse a cross rib steak with other popular steaks but there's a big difference. The chuck is a primal cut, which just means it's the large area of the beef that the steak comes from. Since it's from the chuck, the cross rib steak is actually quite tough so you can't treat it like a ribeye or T-bone steak. Instead, cook the boneless chuck cross rib steak in the oven until it becomes meltingly tender—you'll see why it's such a popular inexpensive cut!
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QuestionIs cross rib steak tough?Drew Hawkins1Community AnswerBecause the cross rib steak comes from the shoulder of the cow, which is constantly used, it's considered a tougher cut of meat. However, if you cook it properly, you can have a tender, juicy steak. The trick is to sear both sides of the steak really well in a Dutch oven for about 5 minutes apiece. Then, add broth and seasoning to the pot and bring it to a simmer. Remove the pot from heat, cover it, and put in the oven to roast for 1 hour and 45 minutes at 325 °F (163 °C).
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QuestionIs cross rib roast the same as prime rib?Drew Hawkins1Community AnswerNo, they're actually from entirely different parts of the cow! The name "cross rib roast" is actually a bit of a misnomer. The cross-rib is actually from the shoulder of the cow, which is constantly used by the animal, so it's a much tougher and leaner cut of meat. Prime rib is cut from the "best" section of the rib and is super tender, which is why it's also usually much more expensive. However, just because a cross rib roast is tougher, doesn't mean it can't be delicious. It's a great cut for a pot roast or a stew.
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QuestionIs cross rib roast good for stew?Drew Hawkins1Community AnswerYes! It's actually a great cut of meat for stew. Because cross rib steaks come from the shoulder of the cow, they're much tougher than more expensive cuts like ribeye and prime rib. However, you can cook them in a stew to make it tender and delicious. Cut up the steak into smaller chunks and sear the chunks to add some color and char to them. Then, add them to your stew and let them cook for at least an hour so the muscle fibers break down and become much more tender.
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Tips
- Remember that a chuck cross rib steak isn't the same cut as a tender ribeye steak, which is why you should cook it low and slow.Thanks
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References
- ↑ https://www.thekitchn.com/easy-dutch-oven-pot-roast-recipe-23105460
- ↑ https://www.seriouseats.com/recipes/2009/10/perfect-pot-roast-recipe-pioneer-woman.html
- ↑ https://www.beefitswhatsfordinner.com/recipes/recipe/55598/classic-beef-pot-roast
- ↑ https://www.allrecipes.com/recipe/219640/cross-rib-roast/
- ↑ https://www.thekitchn.com/easy-dutch-oven-pot-roast-recipe-23105460
- ↑ https://www.allrecipes.com/recipe/219640/cross-rib-roast/
- ↑ https://www.food.com/recipe/cross-rib-roast-61718
- ↑ https://www.thekitchn.com/easy-dutch-oven-pot-roast-recipe-23105460
- ↑ https://youtu.be/myero4DV48I?t=207
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Reader Success Stories
- "The recipe is excellent if followed properly and depends on weight if roast for cooking time. I didn't use vegetables, only the beef broth, thyme, rosemary, salt, pepper and 1/3 cup red wine. It came out flavourful and delicious. Also, I seared all sides of roast for 5 minutes to get the crusty dark flavourings that add to the fullness and rich flavours of the roast. " ..." more
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