au jus

Poor Mans Prime Rib (Cheap Date Night)

Posted on Updated on

   
What you need:

About 3 lb center cut eye of round roast (mine was 2.7 lbs)

1 Tbs fresh ground pepper

1 Tbs garlic powder

1/2 Tbs onion powder

1/2 Tbs sea salt

1/4 cup butter

Au jus:

2 cups beef broth

1/4 cup red wine ( I used Marsala)

1/2 Tbs corn starch

Drippings from roast in pan

  
Let’s get started:

First let me tell you that I have searched the Internet and Pinterest etc for a good poor mans Prime Rib with pretty dismal results. The few recipes I found did not give me much confidence as to how this would turn out. Although this is a “poor mans” roast it still cost me around $15 for roughly 3 lbs. With that in mind I wanted to give you all something that you can be confident will come out. I was a bit uneasy cooking this because you CAN’T open the oven!  Because of that I was unable to check the progress of this roast as it cooked. Since your reading this you will be doing the same thing. So I hope this article gives you more confidence than I had when blindly and patiently awaiting to sink your teeth into a pretty impressive and savory roast. I can say this turned out quite good!  Still not a prime rib well because it’s not $13 a lb. 

let’s get started:

Leave your roast sit out about 30 min to an hour at room temperature. 

Prepare your rub by combining 1 Tbs fresh ground pepper, 1 Tbs garlic powder, 1/2 Tbs onion powder, 1/2 Tbs sea salt. It is important to use fresh ground pepper on this one!  Mix it up with a fork and rub generously all over your roast. 

Melt your butter about half way then mix it up with a fork to kind of make a paste. Rub the butter all over the seasoned rub. 

   
    
 Let’s cook:

Preheat your oven to 500 deg. 

Place your roast in a nice big sauce pan. The wall needs to be taller than the roast. Do not cover!  I preheated the pan and I think this was a mistake because as you can see the bottom was slightly overcooked. With an actual prime rib this would most likely not have affected it because well there is a big rib bone in the bottom.  Anyways,

Cook your roast exactly 5 min per lb. mine was 2.7 lbs so I cooked it for 14 min at 500 deg. 

Now, Turn off the oven and do not open the oven door for 2.5 hours. Do not open the oven door for 2.5 hours!  This is the blind cooking I was talking about. 

    Do not discard the drippings in the pan!  We are going to make Au Jus Sauce with it. 

  
Make the Au jus:

To your beef drippings add 2 cups beef broth and 1/4 cup Marsala wine. Bring this to a boil about 5 min then reduce heat to low. Slowly mix in about 1/2 Tbs of corn starch to thicken. 

   

  

  

 Enjoy!😀 

Advertisements

Easy Au Jus Dipped Roast Beef and Melty Cheese Subs

Posted on Updated on

  
What you need:

  • About 1 lb of med rare to rare deli cut roast beef
  • Hoagie buns
  • Swiss cheese and/or muenster cheese ( I use both) or pick another favorite cheese. I also like Sharp Cheddar, Smoked Cheddar the list could go on and on..
  • 1 package french onion soup ( I used Lipton)

  
Let’s get started, it’s super easy

Butter the hoagie rolls and toast on high heat until nice and golden. (I used an electric skillet but you can use the broiler just as easy). 

In the meantime cook the onion soup per the box but use only 1/2 as much water ( This gives it a stronger flavor). 

Once your toasted hoagie buns are done pile on the roast beef evenly. Throw on your favorite cheeses ( Baby Swiss is always a safe bet I usually add Swiss and Muenster or Swiss and Sharp Cheddar or simply Smokey Chedder).  Broil until the cheese is melty and your done.  Broiling is the reason I say get medium to rare roast beef because the broiler actually cooks it a bit and I don’t like over cooked anything!    Enjoy:

Dip the subs into the onion soup as Au jus (trust me on this one) and enjoy!

I served it with some dill pickles, french onion sour cream dip and chips.  

Just as a side note I do use Lipton cause I have tried others and they just don’t compare.