"poor man's prime rib"??
- wyf4lyf Dec 10, 2008 02:34 PM
Hi there....Every Christmas I usually go to the local butcher and buy a prime rib roast. This year we've been hit hard in the wallet and I can't afford the prime rib...but would like to still make some kind of beef roast so I can also make the traditional Yorkshire Pudding that my family loves.
Any ideas for a cheaper cut of beef that will roast well in the oven and produce good juices for the pud' and gravy?
Thanks in advance...
According to the Cooks Illustrated people, best bet for a cheaper cut roast been is Top Sirloin, also called top butt, top sirloin butt, center-cut roast, or spoon roast. It is well--marbled.
Second choice: Blade Roast, which is beefy and juicy but does have a line of sinew. Avoid Bottom Round Roast, which is tough and dry.
Re chowser, chuck roast is a good cut for pot roast or stew, not roast beef.
I don't agree, while nothing can replace a rib roast, I like chuck cross rib. I season with a nice crust of pepper, garlic powder & thyme, put in on a rack over a pan of au jus (adding addl water as needed) and do it in the gas grill with hickory chips until 120 degrees for med rare. Serve thinly sliced with the au jus and horseradish. It is also very good roasted in the oven just doesn't have that nice smoke flavor
I would second the recommendation of Top Sirloin as suggested by (greygarious) from Cook's Illustrated. My suggestion would be(like weezycom) for you to slow roast @ an oven temperature of 225* to achieve medium-rare temperature. When you slow roast, the meat results are more tender from my experience. This is how many commercial kitchens cook their meats for maximum yields and consistent results. Think of the Roast Beefs you see in your favorite deli cases. I have also used the same method to roast Blade and/or Bottom Chuck Roast to Medium-Rare temperature with positive results as well. Whenever there is a sale on meat at the market, I request the butcher to prepare four inch thickness cuts for me to prepare in this manner. Three to three and a half hours later a very tender roast with great natural flavor. The only drawback of slow roasting is there is not very much in the way of pan juices. If you want to make a gravy, I would suggest you buy some beef bones a head of time, make a stock and then a gravy.
There is a restaurant in my area that is known for their roast beef sandwiches and the cut of meat they use is the Top Sirloin. On any given day they serve over 100 pounds of the meat for sandwiches....
in my family, we had rump roast a lot, and left the fat cap on so it would self-baste as it roasted. Roast it low and slow to just barely medium and let stand 30 minutes before slicing thin.
Totally off topic, but I couldn't figure out how to contact you wyf4lyf...
I have a question about the chocoalte cherry trifle you made and posted about, but was afraid since it was posted so long ago, you may not see that I left a question there.
I was hoping you could tell me how you liked it. It looks delicious. I also liked your idea of soaking the pound cake in the cherry juice opposed to liquor.
One last question....you used a boxed chocolate pound cake? I've never seen one. Is it something you can get at a regular grocery store?
Thanks, and hope you don't mind all my questions!