Poor Man’s Prime Rib

A budget-friendly twist on a classic beef roast, delivering all the flavor and satisfaction of prime rib without the hefty price tag. 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. Tips Use a meat thermometer for precision. For medium-rare, aim to remove the roast when it reaches around 125°F internally, as it will continue to cook during resting. Allowing the roast to rest both before and after cooking is essential for juicy, tender meat. Rushing this step can lead to dry or unevenly cooked slices. Avoid opening the oven during the “off” period. Trapped heat is crucial for finishing the roast gently and evenly, mimicking slow roasting techniques. Use a roasting rack if possible to elevate the meat and allow hot air to circulate. This prevents the bottom from getting soggy and helps with even browning. Letting the roast rest under a loose foil tent preserves the temperature while avoiding steaming the crust. A tight cover can ruin the texture you’ve built during roasting. Slice the meat thinly against the grain. This shortens the muscle fibers and ensures each bite is tender and easy to chew, especially for leaner cuts like eye of round. Store leftovers in an airtight container with a bit of pan juice or broth to keep the meat moist when reheated. Slices make excellent sandwiches or can be added to salads.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the roast from the refrigerator and let it sit at room temperature for 30 to 60 minutes. This ensures even cooking.

Step 2

Set your oven to 500°F (260°C) or its highest setting to achieve a strong sear on the roast.

Step 3

Pat the roast dry thoroughly with paper towels to help the seasoning stick and promote crust formation.

Step 4

In a small bowl, mix the salt, black pepper, Italian seasoning, garlic powder, and onion powder.

Step 5

Rub the spice mixture generously over all sides of the roast, pressing it into the surface to coat evenly.

Step 6

Place the roast on a wire rack inside a roasting pan or on a foil-lined baking sheet.

Step 7

Roast at 500°F for 5 minutes per pound (e.g., 15 minutes for a 3-pound roast).

Step 8

Then turn the oven off and leave the roast inside without opening the door for 2 hours.

Step 9

After 2 hours, remove the roast from the oven and tent loosely with foil. Let it rest for 15–20 minutes to allow juices to redistribute.

Step 10

Slice the roast thinly against the grain for maximum tenderness. Serve immediately with your favorite sides.