Cross Rib Roast

This larger roast cut comes from the shoulder area and is best for slow roast cooking techniques. At the Rancho we coat the roast in our favorite spices and slow cook it for two to three hours at 250 degrees. Towards the end of the cook time, we crank the oven up to 350 for an additional 45 minutes. 

Total weight: Approx. 3 lbs., frozen.  

 

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