Oven barbecued beef cross rib roast recipe

November 5, 11:19 PMSF One-Pot Meals ExaminerJacki Hoyt

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Oven-Barbecued Beef Cross Rib Roast w/ Mushroom Risoto
by Jacki Hoyt

I may have mentioned in a previous post how much I enjoy watching cooking shows. One of my favorites is America’s Test Kitchen. One evening several months ago, Christopher Kimball made an appearance at a local bookstore. What a huge privilege it was for my husband and I to listen to his tips and tricks for the kitchen. At the end of his presentation, we purchased “The Cook’s Country Cookbook” and stood in line for his signature. This recipe comes directly from this cookbook (page 340-341). One slight change was the type of roast. Our local grocery store offered a nice cross-rib boneless roast for $1.39 per pound. How can you pass up that deal? So, we stocked up and decided to substitute.

I hope you’ll give this one a try and visit the America’s Test Kitchen website to purchase your own copy of “The Cook’s Country Cookbook” at www.americastestkitchen.com. You definitely won’t be sorry.

Oven-Barbecued Beef Brisket

Brisket –

• 1 recipe All-Purpose BBQ Rub (follows)
• 1 cross rib boneless beef (or brisket) roast (4-5 lbs.) fat trimmed to ¼ inch thick
• 1 pound bacon

All-Purpose BBQ Rub –

• 4 t. brown sugar
• 4 t. paprika
• 2 t. dry mustard
• 2 t. pepper
• 2 t. salt
• 1 t. onion powder
• 1 t. garlic powder
• 1 t. ground cumin
• ¼ t. cayenne pepper

Combine all of the ingredients in a bowl, breaking up any lumps of sugar.

Sauce –

• Bacon from cooked roast
• 1 onion – minced
• ½ cup cider vinegar
• 1/3 cup packed dark brown sugar
• 1-2 cups chicken stock
• ½ cup ketchup
• 1 canned chipotle chile in adobo – minced

Massage the roast with the All-Purpose BBQ rub (on all sides) and pierce with a fork. Arrange ½ the bacon on the bottom of a 13 by 9-inch baking pan and place the roast on top. Cover the roast with the rest of the bacon, tucking the ends under as you go. Cover with aluminum foil and bake in 275-degree oven for approximately 4 hours or until you can pierce with a fork without resistance.

After the 4 hours, remove the roast from the oven. Pour off juice into fat-separating measuring cup. Return aluminum covered roast to oven with heat off for another hour to rest.

Remove the bacon and cut up into small pieces. Put bacon in frying pan and cook about 5 minutes (until fat is rendered). Add the onions and cook until softened, about 5 minutes. Remove pan from heat and add vinegar and sugar. Return to medium heat and reduce to syrupy consistency, about 5 minutes.

In the meantime, skim the fat from the reserved juice and discard. Add enough chicken stock to make 3 cups liquid. Add to bacon/onion mixture on stovetop and reduce until 3 cups remain, about 8 minutes. Turn off the heat. Add ketchup and chipotle. Strain through fine-mesh strainer, if desired.

Remove roast from oven (once hour of resting is up) and turn oven to broil. Brush the roast with 1 cup of the sauce and broil until the top is lightly charred and fat is crisped, about 5-to-7 minutes.

Cut roast into ¼” thick pieces across the grain. Serve with remaining sauce.

Serve with your favorite vegetables or barbecue baked beans.

Bon appetite!