Cross-cut rib roast is a traditional preparation known for its intense flavor and juicy texture, very popular in different regions of Latin America. Although it goes by different names and variations in each country, the essence of meat slowly roasted with herbs and accompaniments remains constant.
In countries like Argentina and Uruguay, the rib cut is often the star of barbecues, known simply as "asado de tira". In Mexico, there are similar preparations that use beef ribs stewed with vegetables and local spices, while in Colombia a similar dish called "sobrebarriga" is enjoyed when using braised cuts. This type of recipe has peasant roots, focused on utilizing less tender cuts of meat that, when cooked slowly, transform into dishes full of flavor and tradition.
The cross-cut roast stands out for combining techniques of browning, searing, and slow cooking in sauce, which balance the deep flavor of the meat with the freshness and sweetness of the vegetables and aromatic herbs.
