I just bought what is called a Ranchers Reserve (VONS) Boneless Cross Rib Roast.
I realize this is a tougher cut of meat, but I am tired of pot roast and shredded meat. Is it possable to roast this dry like a prime rib if I slice it thin when serving? Google only brings up one that I found that cooked it like a roast.
My thought is to dry brine this in the fridge for a couple of days, wash off the salt, season the exterior with herbs and cook low and slow like a prime rib. Will I going to end of with a half decent tenderized piece of meat or a door stop?
Any suggestions besides pot roast?
This is the only thing I have found that makes me think it can be served this way
Updated 8 months ago | 2
Updated 8 months ago | 19
Updated 5 months ago | 10
Updated 25 days ago | 5
Updated 27 days ago | 3