This Poor Man's Prime Ribe Recipe Is So Juicy And Garlicky Good You'll Never Know It's Not Expensive

I don't know many people who don't absolutely love a good prime rib. I also don't know many people who can afford it at all, let alone on special occasions. This Poor Man's Prime Rib recipe will surprise you both in how easy it is to make, and how much it tastes like real prime rib for more than half the price. The secret is in the rub and how you cook it. Your house will smell amazing, and you'll have a nice pink center and a crust on top. Simply divine!

You'll never know it's not prime rib!Photo byRichelleg

Leftovers can be thrown together with veggies for a pot roast, sliced thin for steak and cheese sandwhiches, paired with eggs for a hearty breakfast, or just carved into and eaten on the spot if you even have any leftovers!

Ingredients

• Three pounds (or more, if your family is larger) eye of round roast at room temperature. Pick one with amazing marbling, and a nice big fat cap.

(For a family of four, I use a 4-pounder and have enough for leftovers the next day)

• Worsteshire sauce

It's perfectPhoto byRichelleg

The Rub:

• Two tablespoons coarse kosher salt
• Two tablespoons of coarsely ground pepper
• 4-5 big cloves of minced garlic
• One tablespoon onion powder
• One tablespoon of dried thyme
• One tablespoon finely chopped, dried rosemary

Note: You can adjust the rub amounts to suit your larger roast.

Directions:

• Set the oven temperature to 500 degrees. Yes, that's a high temperature. You need it, trust me!
• Score that fat cap with a knife 1/4 inch-deep crosshatches about two inches apart.
• Pour a few dashes of Worcestershire sauce over the roast and rub it in as best you can.
• In a dish, combine all the rub ingredients.
• Apply the mixture evenly over your room-temperature roast with your hands to coat it well.
• Place the roast, fat side up, in a heat-safe pan or roasting dish. Do not cover it or add water.

Juicy and perfectPhoto byRichelleg

• Now, bake that bad boy for around 6-7 minutes per pound in your preheated 500-degree oven. I cooked mine for about 20–25 minutes. I also like mine more on the rare side.
• IMPORTANT: Avoid opening the oven at all when cooking. All of your heat is needed! Once your oven has been cooking for however long your food takes, turn the oven off, set a 2-2.5 hour timer, and leave it alone! Wait until the timer goes off before opening the oven.
• You want your interior temperature to be between 140 and 150 degrees.
• Take out your roast and let it rest on a cutting board for 15–20 minutes.

Note: Since my family loves gravy so much, I prepared a simple roux with pepper, salt, garlic powder, butter, and flour before adding the drippings. Add water or beef stock if the drippings aren't enough.

Serve with fresh vegetablesPhoto byRichelleg