poor mans prime rib

Poor Mans Prime Rib (Cheap Date Night)

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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!😀 

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