Poor Man’s Prime Rib!

Poor Man’s Prime Rib: A Budget-Friendly Beef Roast That Tastes Like a Million Bucks
Craving a juicy, tender roast with all the rich flavor of a prime rib — but without the high price tag? Say hello to Poor Man’s Prime Rib, the clever and satisfying way to enjoy a luxurious beef roast dinner on a budget.

Using a humble cut like chuck roast, this recipe delivers all the savory depth, juicy interior, and crispy crust that prime rib lovers crave. With a few simple seasonings and the right roasting technique, you’ll be amazed at how much this affordable dish resembles the real deal.

🥩 What Is “Poor Man’s” Prime Rib?
“Poor Man’s Prime Rib” is a home cook’s secret weapon. It substitutes traditional (and often pricey) prime rib with a more economical cut — usually a boneless beef chuck roast or a shoulder roast — and slow-roasts it to juicy, tender perfection. When cooked right, it gives you the texture and taste of prime rib without breaking the bank.

📝 Ingredients
3–4 lb boneless beef chuck roast

2 tablespoons olive oil

1 tablespoon kosher salt

1 tablespoon cracked black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon dried rosemary (or thyme)

Optional: Worcestershire sauce or beef broth for added richness

🔥 How to Make Poor Man’s Prime Rib
1. Bring Roast to Room Temp
Let the chuck roast sit at room temperature for 30–45 minutes before cooking. This helps it cook more evenly.

2. Preheat Oven
Preheat your oven to 275°F (135°C) — low and slow is the key here.

3. Season Generously
Rub the roast with olive oil, then coat it evenly with salt, pepper, garlic powder, onion powder, and rosemary. Press the seasoning into the meat for maximum flavor.

4. Sear the Meat (Optional but Recommended)
Heat a heavy skillet over medium-high heat and sear the roast on all sides until browned. This helps develop a flavorful crust.

5. Roast Low and Slow
Place the roast on a rack in a roasting pan or oven-safe dish. Cook uncovered for 2–3 hours, depending on thickness and your desired doneness:

Rare: 120–125°F internal temp

Medium-rare: 130–135°F

Medium: 140–145°F

Use a meat thermometer for accuracy.

6. Rest Before Slicing
Remove roast from the oven and tent with foil. Let it rest for 15–20 minutes to allow juices to redistribute.

7. Slice and Serve
Carve into thin slices against the grain. Serve with au jus, horseradish sauce, mashed potatoes, or roasted veggies.

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