The poor man's rib roast

[Anonymous]

Anonymous wrote:Rib roast generally goes on deep sale around Easter. My MIL buys a bunch and deep freezes them. Not sure how safe it is to hang onto those suckers for months but it hasn't killed me yet.

And Christmas/New Years

[Anonymous]

Anonymous wrote:

Anonymous wrote:Now, my fave is skirt steak in a crock pot. It falls apart and no prep required. But, needs to be a thicker cut like they sell at Latin market butchers as fajita meat. I buy a 2-pound piece whole. Put just adobo on it its dynamite. I pay maybe $15- $20 for 2 lbs.

Or, lamb shoulder chops in a crock pot. I do brown it for a few minutes each side in olive oil, then put in pot with little olive oil, worchestershire, garlic, and McCormicks Perfect Pinch Lemon Pepper. The shoulder is maybe $8/lb pretty cheap.

This is very helpful to the OP, who is asking for a substitute for rib roast. Skirt steak with adobo, and lamb shoulder? Thanks for sharing, though.

They are beefy type alternatives as opposed to chicken/steak. I've had lots of terrible, dry, tough roasts. I vowed never to make a cheap roast ever again.

[Anonymous]

Agree the sirloin roast is the "step down" from rib roast. It also goes on sale around Christmas. Check around thanksgiving, too. You never know.

[Anonymous]

Anonymous wrote:If your willing to use sous vide you can make cuts of meat like chuck medium rare. It takes 2 days, but it works.

Yeah, I did this with a top or bottom round roast a few months back. Can't remember the exact time--maybe 18 hours? It was tender as a filet, and juicy as prime rib. But the flavor wasn't nearly as deep as you'd get with either.

[Anonymous]

Anonymous wrote:i LOVE rib roast (AKA prime rib), but I'll reserve it for special occasions: it's just too damn pricey for a regular old sunday dinners.
But when I do want to make a nice roast beef that is tender, beefy, and delicious--what's a less expensive runner-up to a rib roast?
I've read about top sirloin roasts, but I never see those in the market (unless it's sliced thin like a london broil--is that the same thing?)
Thanks!

The Cook's Illustrated method works great. You have to have a membership to see the recipe, but this blogger breaks it down pretty well.

You want something that's tender but can be sliced -- not fall apart like pot roast.

http://www.afeastfortheeyes.net/2011/01/slow-roasted-beef-cooks-illustrated.html

[Anonymous]

I thought the poor man's rib roast was a roasted chicken!