Anonymous
Post 10/28/2016 15:36     Subject: The poor man's rib roast
I thought the poor man's rib roast was a roasted chicken!
Anonymous
Post 10/28/2016 09:52     Subject: The poor man's rib roast
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
Post 10/28/2016 08:27     Subject: The poor man's rib roast
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
Post 10/28/2016 08:05     Subject: Re:The poor man's rib roast
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
Post 10/27/2016 20:14     Subject: The poor man's rib roast
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
Post 10/27/2016 18:18     Subject: The poor man's rib roast
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