Recipe Background
Poor Man's Prime Rib creates a tasty celebration for milestones, ideal for sharing.
When my cousin Matt passed his driver's test, a celebratory feast was in order. Matt’s food preferences are simple, demanding something hearty yet approachable. Enter the Poor Man’s Prime Rib. My pantry always had garlic and onion powder on hand, essentials for our family’s no-fuss seasoning mix. The 3-pound eye of round, seasoned generously, promised the kind of comforting taste that would mark Matt’s big milestone.
Preparing the dish was an art. As I preheated the oven to its blazing 500 degrees, memories of Dad teaching me this technique unfolded. Reducing the heat after the initial sear reminded me of Dad’s wisdom – it locks in flavors like a charm. Keeping the oven door closed was critical. This tip ensures that the beef reaches that perfect medium of 145 degrees.
When we finally sat down, carving the roast into thin slices, there was a sense of achievement in the room. Matt beamed as we served the succulent slices, each bite echoing with the delight of a newly minted driver’s freedom. It wasn’t extravagance but the art of simplicity done right, marking a milestone with the warmth of family tradition.
Ingredients
- 1 (3-pound) eye of round roast beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
- black pepper to taste
Directions
- Preheat the oven to 500 degrees F.
- In a large roasting pan or baking dish, add the roast beef and season it with the garlic powder, the onion powder, the salt, and the black pepper. Do not cover the roast.
- Place the roast in the oven uncovered and reduce the heat to 475 degrees F.
- Bake the roast beef for about 7 minutes per pound, about 21 minutes for a 3-pound roast.
- Turn the oven off but do not open the door at all.
- Let the roast sit in the off, closed oven until the meat reaches an internal temperature of 145 degrees F for medium, about 2 hours 30 minutes. Again, do not open the oven door at any time during this process before the 2 hour 30 minute mark to check the temperature, even a little.
- Once at temperature, transfer the roast from the oven to a cutting board with a sharp knife and carve it into thin slices.
- Plate and serve.
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