Yes I did cover the roast and only slow simmerd never let it boil.

Latley beef is being raised different, I have had bad luck with last 2 roasts
I took them back and they refunded my money

I bought a angus grade cross rib roast and the butcher cut them into steaks
and they cooked up fine and I used tenderiser
good luck

since lamb and veal are so outrageous prices
I now use pork or beef shank trim outer skin and fat make a few
cuts on the outside to prevent curling dredge in flour and brown
for my oso buco now
I think the cream sherry wine helps too

try pre soaking overnight dont add salt
dont add any tomato either till fully cooked
try different variety too I hear red ones are really good

recent finds
Banquet brand cheese is made in Salt Lake City and usually reasonable
I buy it at Reams
Grand Tetons aged Cheddar also made by Banquet is fantastic on
pasta reminds me of fresh Asiago I found it at Harmon's for only $2.49 8 0z block

At Smiths The bulk block pre packed cheese in the deli area runs under $5 a pound

I found blue cheese at (Arabat Alibaba) I get confused they are on t he same side
west parking lot separate entrances doors usually priced under $10 a pound

VARIABLES milk and cheese is demand driven esp by ice cream and butter
thus price of cheese cost and transport costs

Many local cheese producers were purchased by conglomerates
like Sargento I wont buy their cheese as it is sometimes over priced

Keep your shopping ears on
The recent Sunflower Mkt Merger will become Sprouts Farmers Mkt later this year
Winco and Kroger stores may start price wars
as Associated Foods was trying to cause a grocery monopoly in Utah
I sure miss Safeway and IGA maybe they will move back to Utah?

well bar none a prime rib roast or Chateau (fillet) are the best cut's
A fillet should be cooked with suet or a layer of fat'
Sometimes my Kroger store runs a holiday cut or new York cut
If you have a good butcher ask for the chuck tender or chuck cut close to the
prime rib next best are chuck roasts I like the pot roast or oven bag methods
Personally I think cross rib is a horrible cut

I am a retired chef if you want suggestions feel free to ask

the time life cook book Meats is a really good cook book
you can probably buy a used copy online (google shopping)

here is the best way to cook a PRIME RIB
not to be confused with CROSS RIB

adjust your oven racks so your roast and pan will be in the center of oven
Preheat your oven as high of temp as you can
while the oven preheats
line your roast pan with heavy foil for easy cleanup
place a roasting rack in the lined pan bottom
if you don,t have a rack crumple 12 inch sheets of foil into balls place in bottom of pan
the roast will rest on the balls of foil
sprinkle unseasoned tenderizer I use Kroger brand, all over the roast (do not pierce roast.)
rub the roast with soy sauce ( use Kikoman)
rub the roast with olive oil
when the oven reaches max temp place the uncovered pan with seasoned roast
fat side up into oven
this will braise the roast about 20 min for a 5 lb roast
turn the oven temp down to 300 after the roast has braised
pour about 1/4 inch of hot water into pan bottom
baste the roast every 20 min with pan juices
if no juice visible add a bit more water to pan bottom no more than 1/4 inch
continue to to baste roast every 20 min
roast should be done in about 3 hrs
check temp of roast within the last hour
sprinkle a bit of garlic powder and fresh ground pepper
within the last 1/2 hour to prevent the spices going bitter
baste till done
use a good thermometer
130 degrees for rare
140 degrees for med rare
150 degrees for med
160 for med well

remove roast from oven at desired temp
tent the roast with foil and let rest at least 20 min before carving

pour the warm juices in a bowl add ice to collect fats discard the fat
reheat the de fatted juices to serve with roast (au jus)

Well I bought a cross rib roast at Kroger the other day I should have known better
it was full of gristle and tendons. It also had a gelatinous substance where they usually cut boneless short ribs. I WILL NEVER BUY A CROSS RIB ROAST EVER AGAIN
Your all right and my 40 some odd years cooking experience does not appy
I took the roast back and got my $11 back there were probably two decent slices
on the whole roast I will stick to a nice chuck roast close the prime rib usually works best for me and use the pot roast method all you stubborn cooks can continue to smoke rope and cook a pot roast as a tender cut!

here is the best way to cook a PRIME RIB
not to be confused with CROSS RIB

adjust your oven racks so your roast and pan will be in the center of oven

Preheat your oven as high of temp as you can
while the oven preheats
line your roast pan with heavy foil for easy cleanup
place a roasting rack in the lined pan bottom
if you don,t have a rack crumple 12 inch sheets of foil into balls place in bottom of pan
the roast will rest on the balls of foil
sprinkle unseasoned tenderizer I use Kroger brand, all over the roast (do not pierce roast.)
rub the roast with soy sauce ( use Kikoman)
rub the roast with olive oil
when the oven reaches max temp place the uncovered pan with seasoned roast
fat side up into oven
this will braise the roast about 20 min for a 5 lb roast
turn the oven temp down to 300 after the roast has braised
pour about 1/4 inch of hot water into pan bottom
baste the roast every 20 min with pan juices
if no juice visible add a bit more water to pan bottom no more than 1/4 inch
continue to baste roast every 20 min
roast should be done in about 3 hrs
check temp of roast within the last hour
sprinkle a bit of garlic powder and fresh ground pepper
within the last 1/2 hour to prevent the spices going bitter
baste till done
use a good thermometer
130 degrees for rare
140 degrees for med rare
150 degrees for med
160 for med well

remove roast from oven at desired temp
tent the roast with foil and let rest at least 20 min before carving

pour the warm juices in a bowl add ice to collect fats discard the fat
reheat the de fatted juices to serve with roast (au jus)

here is a method a chef used
preheat a skillet med low heat
place a large lettice leaf in pan bottom
place roast on the lettuce
heat to desired doneness desired turn till done

here is the best way to cook a PRIME RIB
not to be confused with CROSS RIB

adjust your oven racks so your roast and pan will be in the center of oven

Preheat your oven as high of temp as you can
while the oven preheats
line your roast pan with heavy foil for easy cleanup
place a roasting rack in the lined pan bottom
if you don,t have a rack crumple 12 inch sheets of foil into balls place in bottom of pan
the roast will rest on the balls of foil
sprinkle unseasoned tenderizer I use Kroger brand, all over the roast (do not pierce roast.)
rub the roast with soy sauce ( use Kikoman)
rub the roast with olive oil
when the oven reaches max temp place the uncovered pan with seasoned roast
fat side up into oven
this will braise the roast about 20 min for a 5 lb roast
turn the oven temp down to 300 after the roast has braised
pour about 1/4 inch of hot water into pan bottom
baste the roast every 20 min with pan juices
if no juice visible add a bit more water to pan bottom no more than 1/4 inch
continue to baste roast every 20 min
roast should be done in about 3 hrs
check temp of roast within the last hour
sprinkle a bit of garlic powder and fresh ground pepper
within the last 1/2 hour to prevent the spices going bitter
baste till done
use a good thermometer
130 degrees for rare
140 degrees for med rare
150 degrees for med
160 for med well

remove roast from oven at desired temp
tent the roast with foil and let rest at least 20 min before carving

pour the warm juices in a bowl add ice to collect fats discard the fat
reheat the de fatted juices to serve with roast (au jus)

here is the best way to cook a PRIME RIB
not to be confused with CROSS RIB

adjust your oven racks so your roast and pan will be in the center of oven

Preheat your oven as high of temp as you can
while the oven preheats
line your roast pan with heavy foil for easy cleanup
place a roasting rack in the lined pan bottom
if you don,t have a rack crumple 12 inch sheets of foil into balls place in bottom of pan
the roast will rest on the balls of foil
sprinkle unseasoned tenderizer I use Kroger brand, all over the roast (do not pierce roast.)
rub the roast with soy sauce ( use Kikoman)
rub the roast with olive oil
when the oven reaches max temp place the uncovered pan with seasoned roast
fat side up into oven
this will braise the roast about 20 min for a 5 lb roast
turn the oven temp down to 300 after the roast has braised
pour about 1/4 inch of hot water into pan bottom
baste the roast every 20 min with pan juices
if no juice visible add a bit more water to pan bottom no more than 1/4 inch
continue to baste roast every 20 min
roast should be done in about 3 hrs
check temp of roast within the last hour
sprinkle a bit of garlic powder and fresh ground pepper
within the last 1/2 hour to prevent the spices going bitter
baste till done
use a good thermometer
130 degrees for rare
140 degrees for med rare
150 degrees for med
160 for med well

remove roast from oven at desired temp
tent the roast with foil and let rest at least 20 min before carving

pour the warm juices in a bowl add ice to collect fats discard the fat
reheat the de fatted juices to serve with roast (au jus)

Must be your butcher is giving you a better cut of meat ? But cross rib is usually from the shoulder of the beef and needs to be treated as Pot roast.
Some times the cuts are close to the rib like a chuck eye
Prime rib is cooked with an entirely different cooking method.

I wont argue with you, but next time talk to your butcher he will give you cooking methods.

At least give the cooking bag method a try.

(guess my 45 years experience in food prep, has no merit in your critque )!

I find cheese reasonable and on sale. I found it for around $3 a pound this week
check the grocery ads and delis and stock up when its on sale some cheese
you can freeze and it keeps just fine.

cross rib is a tougher cut of meat and should be cooked like a pot roast
have you tried using cooking bags? I made a roast in a large turkey size cooking bag with add 2tbs flour inside the bag and shake the bag then with one packet of dry onion soup mix you mix the soup mix as directed put the roast in the bag and pour the soup over the roast add your favorite veggies like carrots parnips potatotes celery and surround the roast cook the roast per instructions included with your cooking bags usually 2 to 3 hrs @ 325 degrees should be fork tender and melt in your mouth.
this is also good with a 7 bone or bonless chuck roast