A premium “low and slow” beef roast, perfect for sous vide, reverse sear, or your slow cooker. Compared with a blade roast, the cross-cut rib roast is a little more tender, with a slightly more delicate flavour that’s closer to short ribs.
For best results, this cut should be enjoyed after roasting at a low temperature for as long as possible, then searing at high heat. The meat will be fall-apart tender, with incredible flavour. A great value!
Sold as a 3-pound roast. Available in grass-fed or grain-finished beef.