Amazing Poor Man's Prime Rib: Luxury Taste on a Budget
A budget-friendly alternative to prime rib using eye of round roast, cooked with a reverse-sear method for tenderness and flavor.
Equipment
- Roasting pan with rack
- Meat thermometer
- Mixing bowl
- Wire rack
- Aluminum foil
Ingredients
For the Roast
- 3-4 lbs eye of round roast
- 2 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp kosher salt
- 2 tsp black pepper freshly ground
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 2 tsp Worcestershire sauce
- 1 tsp mustard powder
- ½ tsp baking soda helps tenderize meat
Instructions
- Pat the eye of round roast completely dry with paper towels. Moisture prevents a good sear, so this step is crucial.
- In a small bowl, mix together salt, pepper, rosemary, thyme, garlic, mustard powder, and baking soda.
- Brush the roast with olive oil and Worcestershire sauce. Generously rub the seasoning mixture over the entire roast, pressing it in to adhere.
- Place the seasoned roast on a wire rack set over a baking sheet. Refrigerate uncovered for at least 12 hours, up to 24 hours, for better flavor and texture.
- Two hours before cooking, remove the roast from the refrigerator and let it come to room temperature for even cooking.
- Preheat the oven to 225°F (107°C). Place the roast on a rack in a roasting pan and insert a meat thermometer into the thickest part.
- Roast slowly until the internal temperature reaches 125°F (52°C) for medium-rare. This takes about 1.5 hours, but monitor closely.
- Remove the roast from the oven, tent loosely with foil, and let it rest for 20-30 minutes. Meanwhile, increase oven temperature to 500°F (260°C).
- Place the roast back into the hot oven for 8-10 minutes to develop a rich brown crust. Watch carefully to prevent burning.
- Remove from oven and let rest for another 10 minutes. Slice very thinly against the grain for the best texture.
Notes
For a full prime rib experience, serve with horseradish cream sauce, roasted potatoes, and a rich beef jus made by deglazing the roasting pan with beef broth and red wine.