Cross Rib Roast

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Recipe Temp 132 F / 55.6 C
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This recipe created. Melt in your mouth medium rare roast. The juice left in the bag was turned into gravy. I served this with a roasted medley of carrots, parsnips, Brussels sprouts, onion, and garlic.

Ingredients for 4

  • 1 Cross Rib Roast approx 3lbs

  • Good beef marinade (something with oil and vinegars in it)

  • 2 sprigs Rosemary

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 132.0ºF / 55.6ºC.

  • Step 2

    Place roast, marinade, and rosemary in a bag and vacuum seal.

  • Step 3

    Drop the bag in the water and clip to the side of the pot to keep it from impeding the sous vide.

  • Step 4

    Set timer to 12 hours. Once the bath is up to temp the timer will start.

    • Sear

    • Step 1

      Remove roast from bag and place on a plate to let the juices drip off. Cover with foil to rest for a couple of minutes. Pour the contents of the bag sans rosemary into a saucepan and set to boil

    • Step 2

      Heat a couple of table spoons of olive oil in a cast iron skillet

    • Step 3

      When very hot, place the roast in the skillet and brown all sides. About a minute a side or less.

    • Step 4

      Remove the roast from the skillet and place back on the plate. Cover and let rest.

    • Step 5

      Thicken the gravy and season to taste.

    • Step 6

      Slice the roast and voila! Perfect melt in your mouth cross Rib roast.

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132 F / 55.6 C Recipe Temp
Recipe Time
Prep Time