The Meat Cut Alternative To Prime Rib When You're On A Budget

There's no doubt that prime rib is a show-stopping centerpiece at a special dinner, but for a lot of amateur chefs, the price tag means that this beef dish is reserved for only the rarest of occasions. Face it, $15 to $20 per pound (or even more) is a cost that most people just can't swing on a regular basis, especially in the face of skyrocketing grocery bills. Looking to go all out and serve an impressive, succulent beef roast on an ordinary budget? The answer is "poor man's prime rib," which is a catch-all term for several humble cuts of beef that can be prepared like prime rib and taste delicious. It typically comes out to at least half the hit to your wallet.

The genius of these beef cuts is that when prepared with love, similarly to a rib roast, they produce a juicy, tender dinner that will rival a spendy prime rib feast. Just like the best affordable steak cuts mimic the finest filets on the market when prepped correctly, so too will your poor man's prime rib impress your guests. When you go shopping, pick up a chuck roast or round roast. You can expect to pay between $5 and $7 per pound, which, you have to admit, is a lot more doable for most budgets. After that, all you need is time and attention to turn out a wow-worthy meal.

Cooking slow and low is the key to tenderizing chuck or round roasts so they melt in your mouth like prime rib. Chuck and round are naturally tougher pieces of meat, so they require extensive roasting over a long period of time to break down the connective tissue and make them taste buttery. First, marinate your meat. Some prefer to let it sit in an olive oil rub studded with salt, pepper, and your choice of seasoning — letting it sit overnight in the fridge is ideal.

Expect to cook your roast at only 250 degrees Fahrenheit for two and a half to three and a half hours, depending on its weight. You are aiming for an internal temperature of between 130 to 140 degrees Fahrenheit for a perfect medium-rare cook. It's hard to check the meat's doneness without a meat thermometer, so make sure you have one on hand. For extra panache, reverse-sear your roasted meat in a screaming-hot pan to get a nice crust on all sides. Whether you sear it or not, make sure to let your meat rest for around 15 minutes before slicing into it to seal the juices.

You will find that your poor man's prime rib is pretty close to the real thing when seasoned and cooked correctly, especially if you take the time to whip up a classic, indulgent steakhouse side like loaded twice-baked potatoes and some fresh green vegetables to set off the main dish.