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Faux Prime Rib

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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 it 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!

This poor man’s prime rib is as tasty as any fancy prime rib but you won’t be feeling the dread of having spent $16 or more per person to enjoy it.


Using Cheaper Cuts of Meat

Contrary to popular belief, you can take cheaper cuts of meat and turn them into delicious meals with minimal effort. For instance, this recipe takes about five (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 hindquarters.

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 mock prime rib recipe, we recommend the Eye of Round as it is the Most Tender cut of the three and will yield the delicious flavor and tender results needed to achieve the perfect faux prime rib!


Case in point, this eye of round roast was $2.99 per pound, which is by far the lowest price for any 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 an (almost) Prime Rib Dinner.


You’ll Need:
1 Eye of Round Roast (3-4 pounds)
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 four-pound 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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