Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Jim H.'s cross rib roast recipe


Home Cooking

Jim H.'s cross rib roast recipe

kws123 | Dec 15, 2012 09:58 AM

I came across a bunch of posts about cross rib roasts, and it seems that Jim H's method is a keeper. I've got a 3.17lb cross rib roast in the freezer that I plan on making for a casual, easy dinner before the Xmas cooking storm. The slow and low seems perfect.

Two questions about the recipe and process:

1) Anyone ever change up the seasonings of the marinade? I assume that one does not need to have the Asian influence, but perhaps something about those ingredients is key to the tenderizing? I was thinking of doing something more "herby", if possible, possibly getting some orange in there.

2) How long of a resting period do you recommend?


Want to stay up to date with this post?

Recommended From Chowhound