Fake Prime Rib recipe that tastes like REAL prime rib from super cheap cuts of beef, at a cost of less than $1.50 per person

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  • Faux Prime Rib

    Prime Rib is one of those coveted cuts of meat that is infrequently served at home by families for several reasons, the expense, the length of time if takes to properly prepare, etc- but here's a poor man's prime rib recipe that tastes like the real thing; at a mere fraction of the cost, roughly less than $1.50 per person!
    Turn a cheaper cut of beef into "Prime Rib" !

    Contrary to popular belief, you can take poor cuts of meat and turn them into delicious meals with minimal effort. For instance, this recipe takes about 5 minutes of preparation time. Eye of round roast is usually one of the least expensive cuts of meat you can find and is cut from the beef hind quarters.

    A round steak is sold in 3 different "cuts" -which are the Bottom Round, The Top Round (which can be a steak or a roast labeled London Broil), and the Eye of Round (again, sold as steak or roast). For the sake of this recipe, we recommend the Eye of Round as it is the Most Tender cut of the three.

    Case in point, this roast was $2.99 per pound, which is by far the lowest price for USA raised beef in our area. This one roast will easily serve 8 people a hearty 8oz serving which equals about $1.48 per person for a Prime Rib Dinner.



    You'll Need:
    1 3-4lb Eye of Round Roast
    1 Tbs. Cracked Black Pepper (Freshly Ground)
    1/2 tsp Thyme
    1 Tbs Garlic Powder
    1 Tbs Onion Powder
    1 tsp Coarsely Ground Salt
    1/4 tsp Crushed Rosemary

    Preheat the oven to 500F (Yes, 500F). While it is preheating, Combine all of the spices in a small bowl, mixing well.

    Place the top round roast in a casserole dish and rub it vigorously with the seasoning mix, make sure to rub the ends with seasoning too. Turn the roast so the fattiest side is facing UP.



    Place the meat in the oven and reduce the temperature to 475 F. Cook the meat for 7 minutes per pound. (For a 3 lb roast, cook it for 21 minutes, a 4# roast cook it for 28 minutes).

    Once the meat has cooked for the appropriate amount of time, immediately SHUT Off the oven but DO NOT OPEN THE DOORS. Leave the Roast in the oven for another 2 1/2 hours.

    Do NOT Open the Oven doors at any time until the very end or it will NOT Cook Properly. The internal temperature of the roast should be 145 F when you take it out. Cover it lightly with foil and let it rest about 10 minutes before slicing it thinly. Serve with baked potatoes and salad or any other side dish you prefer.


    Your Thoughts?

    We'd love to hear your suggestions and thoughts too, please feel free to share them in the comments below:

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    Comments 25 Comments
    1. DebbieKT's Avatar
      DebbieKT -
      Great timing! My Army son coming home from 2 years in Germany and looking forward to some home cooking! This is right up his alley!

      For future reference, if I am cooking a smaller roast (since its usually only 2 of us)....for a 1-1/2 to 2 lb roast, would I stick with the prescribed
      2-1/2 hr "rest in the oven" timetable or adjust it to less?
    1. Bigdog43's Avatar
      Bigdog43 -
      I cooked this last night, the flavor was great, but it was tough as heck. It was a 1.75 eye of round, so based on the 7 min per lb I cooked it at 475 for 12 minutes and left it in the (off) oven unopened for 2.5 hours. Pretty sure I followed the instructions to the letter, so I'm not sure if i'm missing something here or I just got a real bad piece of meat.
    1. JustD's Avatar
      JustD -
      I'm confused...the recipe calls for "eye of the round" roast, yet someone asked if "eye of the round" roast would work. What cut of meat should be used for this recipe?
    1. tiaharts's Avatar
      tiaharts -
      Quote Originally Posted by Bigdog43 View Post
      I cooked this last night, the flavor was great, but it was tough as heck. It was a 1.75 eye of round, so based on the 7 min per lb I cooked it at 475 for 12 minutes and left it in the (off) oven unopened for 2.5 hours. Pretty sure I followed the instructions to the letter, so I'm not sure if I'm missing something here or I just got a real bad piece of meat.
      I would think if the roast is smaller then you'd not only decrease the cooking time but also the 'off' time as well as it continues to cook. I'm thinking maybe leave in 1 hour 15 minutes for a roast weighing 1.5 pounds.
    1. Unregistered's Avatar
      Unregistered -
      A very good recipe that actually works !
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