Cross Rib Roast

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.

Author

P L DiFlorio

Prep Time: 00:15

Recipe Time: 12:00

Temperature : 132F / 55.6C

Ingredients

• 1 Cross Rib Roast approx 3lbs
• Good beef marinade (something with oil and vinegars in it)
• 2 sprigs Rosemary

Directions

1. Set your Anova Sous Vide Precision Cooker to 132.0ºF / 55.6ºC.
2. Place roast, marinade, and rosemary in a bag and vacuum seal.
3. Drop the bag in the water and clip to the side of the pot to keep it from impeding the sous vide.
4. Set timer to 12 hours. Once the bath is up to temp the timer will start.

Sear

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
2. Heat a couple of table spoons of olive oil in a cast iron skillet
3. When very hot, place the roast in the skillet and brown all sides. About a minute a side or less.
4. Remove the roast from the skillet and place back on the plate. Cover and let rest.
5. Thicken the gravy and season to taste.
6. Slice the roast and voila! Perfect melt in your mouth cross Rib roast.