THE INGREDIENTS LIST:
1 beef shoulder roast (approx. 3 to 4 pounds).
Salt and black pepper to taste.
2 Tbsp.Of vegetable oil.
4 garlic cloves – minced.
2 Tbsp.Of fresh rosemary, chopped.
2 Tbsp.Of fresh thyme, chopped.
2 Tbsp.Of butter.
2 Cups.Of beef broth.
PREPARATION:
1 – Prepare your oven by preheating it to 500 degrees Fahrenheit (260 degrees Celsius). The crust must be baked at a high starting temperature in order to develop its characteristic taste.
2 – Make sure that the beef shoulder roast has a thorough coating of salt and black pepper on both sides and turn it over halfway through the seasoning process.
3 – Heat the vegetable oil over high heat in a big pot or baking pan that can go in the oven. When the heat is there, sear the roast on both sides until it develops a crust that is golden brown. It should take roughly two to three minutes for each side to complete. Take the roast out of the pan and put it aside in a separate location.
4 – Put the garlic that has been minced, the rosemary that has been chopped, and the thyme that has been chopped into the same skillet. Sauté for approximately a minute, or until the aroma becomes pleasant.
5 – After the roast has been seared on all sides, transfer it to the oven and warm it to 500 degrees Fahrenheit. After 15 minutes, roast the meat at this temperature to build a tasty crust.
6 – Continue roasting for roughly 15-20 minutes per pound, or until the internal temperature reaches the amount of doneness you choose, after which you should reduce the temperature of the oven to 325 degrees Fahrenheit (160 degrees Celsius).
7 – Take the roast out of the oven and let it sit for approximately 15 minutes after taking it out. This allows the fluids to redistribute themselves, resulting in a product that is both tender and juicy.
8 – While the roast is resting, prepare a simple gravy. In a pan, melt the butter and stir in any juices that have gathered from roasting the meat. After adding the beef broth, bring the mixture to a boil and continue to do so while stirring it regularly until it thickens.
9 – Serve the rich gravy with thick, meaty pieces of the Poor Man’s Prime Rib that have been cut off the roast.
Poor Man’s Prime Rib is a testament to the ingenuity of home cooking. It demonstrates that with a little creativity and culinary skill, you can create a dish that rivals even the most luxurious cuts of meat. Whether served at a family gathering or a special occasion, this budget-friendly alternative is sure to impress. Embrace the rich flavors and succulent textures of Poor Man’s Prime Rib, and savor the taste of this accessible indulgence.