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Poor Man's Prime Rib

BeefGastro-PubHolidayOvenSpecial Occasion
Time :3 hours 5 minutes
Yield :9 servings
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Juicy roasted beef tenderloin seasoned with herbs and spices on a white plate, served with a glass of red wine and a bottle of balsamic vinegar in the background. Perfect for dinner.

The Scoop

Don’t let the name fool you. There’s nothing poor about this recipe, and this roast sure knows how to make an entrance. 
The affordable meat needs a simple seasoning blend and a good cooking method to get transformed into a fantastic, tender centerpiece that is perfect for gatherings and celebrations or any dinner that deserves a little attention.  
Get to know these little hacks and find out that a great meal isn't about spending more; it’s all about knowing the how-tos. 
Hack it:
Master the art of patience. Once the oven is turned off, keep it this way. No peeking.
Season to taste: Add your favorite spices to make the recipe truly yours. Dried rosemary and sage also work really well here.
Add whole potatoes or sweet potatoes to the pan and let them cook with the meat: zero effort for a perfect side to the recipe.
Leftovers:
Shred any leftovers and pile in between slices of rye bread with mustard to make an unreal sandwich.
How about leftover roast beef with eggs the next morning? Now that’s what we call planning ahead.
Shred and mix with yogurt and chopped dill for a unique spread.

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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