- Introduction
When you’re craving a hearty, restaurant-quality roast but don’t want to splurge, Poor Man’s Prime Rib comes to the rescue.
This recipe uses beef eye of round—a lean, affordable cut—seasoned simply and cooked with care to create a dish that’s juicy, flavorful, and reminiscent of traditional prime rib.
Ingredients
Poor Man’s Prime Rib
3-pound beef eye of round roast
1 tablespoon ground black pepper
½ tablespoon Italian seasoning
½ tablespoon garlic powder
½ tablespoon onion powder
Instructions
Start by removing the beef roast from the refrigerator and allowing it to come to room temperature for even cooking.
This can take about 30 to 60 minutes depending on the size of the roast and the room’s temperature.
Preheat your oven to a high heat setting to begin the roast with a nice sear. While the oven is warming up, pat the roast dry with paper towels. This helps the seasoning adhere and promotes a better crust.
Combine all the dry seasonings in a small bowl—salt, black pepper, Italian seasoning, garlic powder, and onion powder. Mix thoroughly to create a flavorful dry rub for the meat.
Rub the spice mixture generously all over the roast, pressing it into the surface on all sides. Be sure to coat every inch evenly for consistent flavor and crust development during roasting.
Place the seasoned roast on a wire rack inside a roasting pan or on a foil-lined baking sheet. This allows hot air to circulate around the meat, ensuring even cooking and a beautifully browned exterior.
Roast the meat at a high temperature initially, then turn the oven off and leave the roast inside without opening the door. This slow finish gently brings the roast to the desired doneness without overcooking the outside.
Once the resting time is complete, remove the roast from the oven and let it sit loosely covered with foil for about 15 to 20 minutes.
This helps the juices redistribute throughout the meat, making it tender and easier to slice.
How to Make
Begin with a quality cut of beef eye of round, which is budget-friendly yet full of potential when cooked properly. It’s lean, so keeping it moist
Let the roast rest at room temperature before seasoning. This small step promotes more even cooking and prevents the meat from seizing up when it hits the hot oven.
Mixing your own dry rub gives you control over the flavor profile. Salt and pepper are essential, but the addition of garlic, onion, and Italian herbs enhances the meat without overpowering its natural beefy taste.
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