Description
Poor Man’s Prime Rib is a budget-friendly version of the classic prime rib, using a boneless chuck roast seasoned with aromatic herbs, garlic, and Dijon mustard, then oven-roasted to tender perfection. It features a rich homemade gravy made from the pan drippings, making it an affordable yet flavorful centerpiece for any dinner.
Ingredients
Scale
Beef Roast and Seasoning
- 3–4 pounds boneless chuck roast (or another affordable beef roast cut)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 450°F (230°C) and position the rack in the center of the oven to ensure even roasting throughout the cooking process.
- Prepare the roast: Pat the chuck roast dry using paper towels to remove excess moisture for a better sear. Rub the roast evenly with olive oil, then season generously with salt and pepper on all sides to enhance flavor and crust formation.
- Make the seasoning rub: In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, Dijon mustard, and Worcestershire sauce until a paste forms. Rub this mixture all over the roast evenly, allowing the herbs and seasonings to penetrate the meat.
- Roast the beef at high heat: Place the seasoned roast in a roasting pan or a rimmed baking sheet. Roast it in the preheated oven at 450°F for 15 minutes to create a flavorful sear and crust on the outside.
- Lower the temperature and continue roasting: Reduce the oven temperature to 325°F (163°C) and roast the beef for an additional 1.5 to 2 hours. Use a meat thermometer to check doneness: for medium-rare, aim for 130°F to 135°F; for medium, 140°F to 145°F.
- Rest the roast: Remove the roast from the oven once it reaches the desired internal temperature. Let it rest undisturbed for at least 15 minutes so the juices redistribute, ensuring a moist and tender cut when sliced.
- Make the gravy (optional): While the roast rests, melt butter in a small saucepan over medium heat. Whisk in the flour to form a roux and cook for about 1 minute. Gradually add beef broth, whisking constantly until the sauce thickens smoothly. Season with salt and pepper to taste.
- Serve: Slice the rested roast into thick slices and serve with the homemade gravy on the side for a comforting and flavorful meal.
Notes
- Use a meat thermometer to ensure accuracy in cooking and preferred doneness.
- Allowing the roast to rest after cooking is crucial for tenderness and juiciness.
- The gravy is optional but highly recommended to complement the beef’s rich flavors.
- If fresh herbs are unavailable, dried rosemary and thyme work well at one-third of the fresh quantity.
- Chuck roast is a budget-friendly alternative that when cooked properly yields a tender and flavorful roast.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
