This Easy Poor Man's Prime Rib is a "knock-off" of myHow to Roast a Boneless Prime Rib recipe. By using a sirloin tip roast, marinating it and then following the same directions as my prime rib recipe, you can have a delicious tasting roast for only a fraction of the price!
Having successfully made the most DELICIOUS Boneless Prime Rib, I decided to see if I could accomplish the same delicious result with a cheaper cut of meat.
According to Cook's Country, they had created an equation that would produce time and again, tried and true, medium-rare roast beef.
Was it possible that such a "special" meal could be created using a cheaper cut of meat?
Well...I am here today telling you that after following the recipe inCook's Country, Mr. Grumbles and I sat down (with so very little effort on my part!) to the most deliciously medium-rare roast beef from a cheaper cut, known as a sirloin roast.
Why roast a Sirloin Tip Roast instead of a Prime Rib?
There is only one reason you would roast a sirloin instead of a prime rib and that is the difference in cost. A Prime rib roast can cost anywhere between $13-$25 per lb! So, for a 4 lb roast, you are looking at a cost of between $52 and $100!!!
As for a sirloin roast, I was able to find my roast on sale for only $3 per lb. So, for this delicious dinner, it only cost me approximately $12!
That's a savings of anywhere between $40 and $88 for this meal!!!
What is the difference between a Sirloin Tip Roast and a Prime Rib roast?
The top sirloin is more tender and smaller in size than the bottom sirloin. Sirloin, prime rib, and Ribeye are three types of steaks coming from the lower back portion of the animal. Prime rib comes from the rib section of the beef. With a little more marbling, Prime Rib is typically a more expensive cut of meat.
As for nutritional value differences, since the sirloin tip is leaner than other beef cuts, it has less than 134 calories per 3 oz serving according to the USDA, much less than a prime rib.
How did I modify this Sirloin Roast to taste like Prime Rib?
The only difference between this Poor Man's Prime Rib and my original Prime Rib recipewas to marinate the meat first.
Since a sirloin roast is a leaner cut of beef, I marinated the roast in olive oil, sage and rosemary overnight to add some additional fat to the roast.
What is the key to roasting this Poor Man's Prime Rib
Weigh your roast and round it up to the nearest ½ pound. Triple that number and, if necessary, round up again ot he nearest whole number. This number is the total time that you have your oven on. Place the roast in the oven and set your timer to the calculated time depending on the size of your roast. When the time is up, turn off the oven and leave the roast alone for 2 hours.
Here is the example they give in the magazine:
if your roast is 3.3 pounds, round up to 3.5 pounds. Multiply that number by 3 which comes to 10.5 which is in turn rounded up to 11 making your oven-roasting time 11 minutes.
How do you prepare this Poor Man's Prime Rib?
For this lean cut of meat, I suggest marinating it in about 1-2 tbps of olive oil overnight. I added some dried rosemary and sage along with the olive oil and sealed all the ingredients (including the meat) in a ziplock bag. I tossed the meat to cover it with the olive oil and seasoning and placed it in the fridge.
The next day, I allowed the roast to come to room temperature and sprinkled it heavily with salt, pepper and garlic powder.
Next, I placed the rib in a 500 degree F oven, fat side up and roasted it for the required time. Turn off the oven and walk away for 2 hours before opening the oven.
That's it!
What are the different temperatures for different levels of doneness?
135 degrees = medium-rare
145 degrees = medium
Here is a "cheat sheet" for the different weights and roasting time for your Poor Man's Prime Rib:
2.6 lb - 3 lbs - roast for 9 minutes
3.1 - 3.5 lbs - roast for 11 minutes
3.6 - 4.0 lbs - roast for 12 minutes
4.1 - 4.5 lbs - roast for 14 minutes
4.5 - 5.0 lbs - roast for 15 minutes
Don't forget that once the oven-roasting time is done,turn the oven off and allow the roast to sit for 2 hours. Do NOT open the oven door until the 2 hours have passed.
How much Poor Man's Prime Rib meat is required to feed a crowd?
Estimate that your guests will eat about ½ poundper person when the roast is part of a holiday buffet, or¾ pound per personif it's the main course to a smaller holiday dinner.
Serve this Poor Man's Prime Rib recipe with the following sides:
Easy Poor Man's Prime Rib - Made using a Sirloin Roast
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Print Recipe
This recipe is so easy and turns a cheaper cut of meat, a sirloin roast, into a deliciously tasting, perfectly tender roast beef. So easy (you literally turn on the oven, roast it and then turn off the oven and walk away), anyone, even the most beginner cooks, can create this delicious meal!
Total Time:2 hours 17 minutes
Yield:Depends on size of roast
Ingredients
UnitsScale
For the Marinade:
2 tbsp Olive Oil
1 tbsp dried rosemary
1 tsp dried sage
1 tsp dried oregano
For the Beef:
4lb sirloin tip roast
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
Instructions
In a large Ziplock bag or container, add the marinade ingredients and stir to incorporate. Add the sirloin roast and toss it in the marinade. Seal the bag (or container) and place the beef in the fridge overnight.
Remove the roast from the fridge and allow it to come to room temperature (about 30 minutes to 1 hour). Cover the roast in salt, pepper and garlic. Place the roast in a glass dish or on a baking sheet covered in aluminum foil. Heat the oven to 500 degrees F. Place the roast in the preheated oven for 12 minutes. Turn off the oven and leave the roast in the oven for 2 hours before removing it from the oven and slicing it.
Notes
do NOT open the oven during the 2 hour period
feel free to season the roast with additional spices if desire
If you compare prime rib vs sirloin, T-bone, or porterhouse steaks, the rib roast often wins. Steak lovers obsess over a tasty ribeye or rib roast cut because they're not only tender, but also deliver the rich steak flavor that steak enthusiasts love.
Heat the oven to 250°F with the rack in the lower middle position. Place the seasoned rib roast on a greased roasting rack in a roasting tray. Cook for 4 to 5 hours or until the internal temperature in the thickest part of the roast is 125-130°F for medium-rare prime rib, or 135-140°F for medium.
How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.
Rule #7: Season Well, and Season in Advance. For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.
Sirloin is one of the most popular steaks. Our USDA Prime steaks are cut from the top sirloin and are full of rich beef flavor and a firm bite. A tasty upgrade to the top sirloins from the grocery store, these are a great value and a wonderful surprise for a weeknight dinner.
You can easily recreate nearly identical results of a ribeye with considerably less cost. The Strip Loin Roast already resembles Prime Rib's flavor thanks to its proximity to the ribeye. Additionally, Strip Roast has no large pockets of fat, making it easier to trim.
Filet mignon is smaller and more tender than prime rib. The term “melts in your mouth” is typically used to describe the tenderness of a medium rare filet mignon. While not as flavorful as prime rib, filet mignon is often served with some accompanying sauce or meat accent, like bacon.
Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.
Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.
Here is the formula: Multiply the exact weight times 5 minutes. For me it was 5.35 x 5 = 26.75 minutes, which we round up to 27. You'll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes.
It will take between 35 and 40 minutes per pound to smoke a prime rib at 225° to reach a rare to medium-rare internal temperature. If you smoke it at 250°, it will take 30 to 35 minutes per pound to achieve a rare to medium-rare internal temperature.
Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.
Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye has a fat-marbled muscle around it, and the whole thing is surrounded by a thick cap of fat. This means that prime rib is tender, juicy, and extremely flavorful because the muscles aren't heavily used.
Cook the prime rib at 500 F for 20 minutes.Then, turn the heat down to 325 F and cook it for another 1.5 hours – or until the internal temperature reaches. Once it's done, allow it to cool for 40 minutes under a foil tent. Then, slice it, serve with your favorite mashed potatoes, and enjoy!
That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.
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