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This very tender and delicious Braised Cross Rib Roast recipe and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "This is a very tasty dish that is great for the Fall season. It was so much
fun to make and just excellent tasting, as the peppers really give the sauce flavor. If you
still have fresh tomatoes in your garden to use up, just peel, chop, and add to the marinara sauce."
More delicious
Beef Recipes using various cuts of beef.
Braised Italian Cross Rib Roast Recipe
Braising means to cook meat by browning in fat, then simmering in a small quantity of liquid in a cover container. The meat is cooked until
very tender. This method of cook meat is used for less tender cuts of meat.
Recipe Type:
Beef,
Wine,
Chile Peppers
Yields: 6 servings
Prep time: 20 min
Cook time: 3 hr
Ingredients:
6 tablespoons
olive oil, divided
2 large
onions, cut in half and then sliced
6
garlic cloves, minced
2 green bell peppers, stemmed, seeded, cut in half, and sliced
4 Banana
chile peppers, stemmed, seeded, cut in half, and sliced
Coarse salt or
pepper
1/4 teaspoon red pepper flakes
1 (4 pound) Cross Rib Roast*
1 cup Shiraz
wine or any robust red wine you prefer
4 to 5 cups
Marinara Sauce (you want the sauce to come halfway up the sides of the roast)**
1 teaspoon fresh rosemary, chopped
Cooked spaghetti pasta, drained
* Cross Rib
Roast is also know as Beef Shoulder, Chuck, Shoulder Clod, Boston Cut, and/or English Cut Roast.
** You may use
either store-bought or homemade Marinara Sauce. Learn how easy it is to make your own homemade
Marinara Sauce.
Preparation:
Preheat oven to 325 degrees F.
 In
a large Dutch oven or roasting pan (with a tight fitting lid) over medium heat, heat 3 tablespoons olive oil. Add onions, garlic, bell pepper, and chile
peppers. Add salt and pepper to taste and then add red pepper flakes. Sauté until soft and the onions are golden. Remove vegetables from the pan using a
slotted spoon; set aside.
Add the remaining 3 tablespoons olive oil to
the roasting pan and heat over medium-high heat. Add the Cross Rib roast and
brown on all sides. Remove the browned Cross Rib Roast and set aside.
Add the wine to the roasting pan and, using
a spatula or spoon, scrape up all the browned bits as they loosen from the
bottom of the pot. Add the cooked vegetables, marinara sauce, and rosemary into
the roasting pan; stirring to combine. Add the braised Cross Rib Roast. Bring
the liquid mixture just to a boil; remove from heat, place the lid on the pot, and put into the
preheated oven.
|
Uncooked Cross Rib Roast |
Browned Cross Rib Roast |
Ready To Bake In The Oven |
Bake approximately 3 hours until the meat is fork tender (like a pot roast). Remove the cooked roast to a cutting board and
thinly slice cross the grain.
Place the cooking liquids from the pot into a warm bowl and place the cooked spaghetti pasta into another bowl. Serve along
side of the sliced roast.
Makes 6 servings.
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