Not a prime rib substitute, but 1st rate sandwich meat! Cook it like he did and immediately wrap it in cling wrap when it comes out of the oven. Refrigerate at least 8 hours. Unwrap and slice paper thin with a sharp knife. Be patient and make sure all the slices are thin as possible. You will be rewarded for your patience. This is some fantastic sandwich meat for less than the cost of the cheapest lunch meat at the deli counter. Serve cold on French bread with dill pickle, sweet onion, seasoned tomato, shaved iceberg lettuce, sliced provolone cheese, and horseradish mayo. Serve hot on Italian garlic bread topped with sautéed mushrooms, onions, bell peppers and muenster cheese.
The sandwich shop I go to, you can order a Philly cheese steak sandwich made only with ribeye steak. The eye of round is not Prime Rib. You can slice thin, the eye of the round roast, beat it with a meat mallet, and season it. Then pan fry it. And put on slices of sour dough bread, topped with your favorite condiments. Cheese mandatory.
Hey Pops! 1) Sous vide is the way to go with these roasts. You can leave them in the bath for hours (6, 12, 24) at your desired temperature. Browning It in a 500 f oven for a few minutes or with a torch does the trick. It will be tender. 2) oven cook at way lower temperature, say 300 F. and when it's done take it out and let it sit for a good 10-15 minutes while you raise the oven temp to 500 F and put it back in for no more than five minutes. This will brown the outside it but not the inside. BTW Using a Meater probe is great for oven cooking, smokers, etc.
Watch out for the blaring smoke alarms while your roast is in the oven at 500*. It’s very hard on your ears. This won’t have as much fast as prime rib, but it may do the same smoke production.
Looks delicious! Round roast is one of our favourite Sunday meals with Yorkshire pudding and veggies and always love to see different techniques! I'll be trying at least a few of them next time it's on sale up here, haha.
Hi Ralph, Saw your video and made it myself. 2.7lbs, forked and Koshered Salted overnight. In the oven as you described for 13.5 minutes and let rest inside the oven for 45 to 50 minutes. When I seasoned, I patted down the meat and added Pepper, plus what my Butcher calls "Gun Power" seasoning. It was Fabulous and the best value out there as I know it. I've only seen a couple of videos, but you do a great job! Keep'em coming!
Wow, Steve, Thanks for the great comments. I'm glad this worked out for you. The first time I tried this, I was amazed at how simple it was. Thanks for watching.
Thanks Paul. It's not going to be as good as most Prime Ribs, but it was better than the last Prime Rib I had at a restaurant. It's a whole lot cheaper and makes for a really good meal.
I Smoke Eye Round all the time- I cook it to about 130- let it get cold in the fridge and slice it ultra thin for roast beef sandwiches! Better than any roast beef you can buy and half the cost or less. Make horseradish sauce with cream cheese, horseradish and black pepper- and it makes some of the best sandwiches!
Loved the vid. I'd like to see you do a comparison to this video, brine a similar roast for 7 days or so and see what the benefits are, if any, and a general comparo. Cheers!!
I made one of these a few years back. The taste was decent but the texture was difficult. Very thin slicing across the grain is essential. Cold it made a nice sandwich meat as someone else said.
On its best day it isn't going to replace a prime rib roast. But! It will make some of the best roast beef sandwiches you've had.. The secret is to slice it thin thin thin. I am lucky enough to have a electric meat slicer and can get it that way. I found that it is a truly disappointing meal in trying to make it into a surrogate for prime rib.
I have a 'Chef's Choice' that I bought on e-bay. It will slice pretty thin, but not thin enough to call the end result shaved for what I paid for it I'm pretty happy. I didn't expect deli results.@@Whoooora2024
Of the three cuts of round, top round, bottom round and eye of round, the eye is the toughest. The top roand is the most tender but a little thin to call a roast (I like to marinate and either grill or broil it). Bottom round cooked as in the video will give a much more tender roast than the eye will.
I made this a few months ago and was pretty skeptical about the “turn off the oven and let it sit” method. Mine was at temp about an hour after I turned it off. I sliced it for roast beef at dinner and it was tasty but when I sliced it cold to reheat the next day - THAT was the money. Amazon had a small household deli slicer on a really good sale so I picked that up. I’m going to make this again today and slice it for sandwiches :)
I was skeptical about this the first time I tried it also, but it works. In fact, it worked faster that I thought it would. It's just so darn simple. Thanks for watching.
Great video and it looks delicious! I've been looking into sous vide method, and they are claiming you can cook tougher cuts of meat longer to make them tender and since they are sealed in a plastic bag, they retain their moisture. I would love to see you try it at your preferred 125-degree temperature for a day or two and see if that tenderizes it more like prime rib. I haven't had any prime rib for around 20 years and would love to see your opinion of the tougher meat cooked sous vide to see if it gets nearly as good as prime rib.
I use kosher salt..1 teaspoon per #..rub it in..bag it at least 12 hours. Osmosis takes place..salt draws the moisture out then the meat reabsorbs the moisture.,I indirectly grill mine to my desired temp..Usually 130-135.Rest and slice thinly for pit beef samiches.Use any rub you like when you unbag it..Happy Cooking..
Observation: if you use the Meater Temperature system, you inserted the probe too far. There is an insertion line to adhere to. This line allows the Meater to monitor both the ambient and protein temperatures. Inserting the probe too far defeats the ambient feature.
I can usually get rib roast for less than round, so it really depends on what is on sale, if you are buying from Safeway/Kroger big chain groceries. I'm a fan of chuck myself, but same prob as it is almost never on significant sale while either end of the rib often is. From my friendly local butcher who sources best quality from small producers, I just ask what to buy as the choices range from quite expensive to mind numbing expensive 🙂
@@MichaelTheophilus906 I've been paying $5.79 for prime rib and New York strip at both Kroger and Safeway WHEN ON SALE, both were there around Christmas...beef prices are a mess. I see ny strip and prime rib on sale a lot more often than chuck, no clue why. Much as I LOVE chuck, it just hurts to not be paying a buck and a half or two bucks less than prime rib.
Good suggestions. I love to see what I can get on sale and find that I have better luck shopping on Wednesday or Thursdays because they are trying to get rid of the previous weekends meats before the new supply goes out for the upcoming weekend.
You substituted great eye round beef as good as prime rib however thermometer probe is essential in brazing long the process we should always use a thermometer probe that can give them the right time because something may be a little lazy and can forget thanks.
For me, I find that when I've salted too far in advance, the meat has taken on too much of a salty taste as compared to beefy flavor. But a lot of people do recommend the longer seasoning time.
LOL Found one today around 30 bucks I'll bring it home and see whats up with this meat. Even you aren't giving me to much comfort about this. Might have to go with Jerky idea. Either that I will slice it up and re shingle the roof.
It turned out good, it really did, but, to make it more "Prime Rib" like, I would pull it out of the oven at 120 degrees F. I thought it would take longer than what it did, so I wasn't paying attention and I pulled it at 125. Even at the temperature I pulled it at, it still turned out better than the real Prime Rib I had at a casino restaurant the week before, but that one was kind of tough and stringy. Let me know how it turns out.
Well the way my mother cooked it was she seared it on all sides put broth and water basically just let it cook on low I think that's called braised I'm not sure at the end either made mashed potatoes and gravy and a vegetable or put potatoes onions and stuff in there it's also very tender in a cooking bag in the oven
@@ralphknowsfood thank you I miss her dearly everyday I like your method not a stringy and good for sandwiches you know what's good in that broth too sometimes is those big shell noodles she would throw them in when she didn't want to peel potatoes Merry Christmas God bless you and yours
@@paulettelamontagne6992 Thanks for your kind comments Paulette. Your description of your mothers food sounds delicious. I wish you and your family a wonderful Christmas also.
No it isn't a sub to prime rib, however if you cook sous vide method for a long period (20 hours) then it comes out much softer. That is a long cook though. By the way, beautiful kitchen
It was more chewy that a good Prime Rib, but not as much as I would have thought. In fact, the last restaurant I had Prime Rib at must have been using a lower grade of meat, because it was actually chewier that this Eye Round. Would I still prefer Prime Rib, yes, however, this gave me a lot of the same pleasure for less money. I agree about needing to slice it thin. Thanks for watching and leaving a comment. I appreciate it.
Try cooking g it lower and slower. Start at 180-200 (especially on a smoker). Jack the hear to 450 or broil at internal 185-210 and pull and tent at 215-220. Rest 15-30 mins to 232° and go caveman.
It has generally good flavor perhaps not that super tender quality Prime rib does. But does make a tasty meal.. Try reverse sear.. low till desired temp.. rest then quic sear in a pan for crust.. also THIN slices across the grain.. Think hot roast beef vs a thick slice of Prime rib.. At 3.99 vs 7.99+ a pound its more of a affordable go to often vs rare treat anyhow. Plus the cut is very versitle outside of "Pot roast"..
Did you leave it in the oven based on Time or Temperature? Recipes for this method that I have found have gone by time, but I find that over cooks the roast. Mine only needed to stay in the oven for about an hour instead of the 2 hours recommended. Mine was not buttery tender, but it wasn't tough, however, I feel that if I had left it in longer, it would have been.
Agreed. This is not a perfect substitute for everyone, but if you're trying to save money, this might help. But I agree, the real thing is going to be better, usually. However, I have actually had a Prime Rib in a casino restaurant that was not as good as this. I suspect they were using ungraded meat.
That "Kosher" salt always has me in stitches!! 😂😂😂 It most likely is just coarse salt used for kashering, nowhere near being Kosher. Let your Jewish community explain how salt can be truly Kosher. 😊
Eye of Round is basically the only cut of beef I and others call irredeemable. It is flavourless, tough, and has little collagen to convert to an unctuous gelatin. It *is* amenable to sous vide which *will* soften it, but it is still irredeemable. I rate your video at 1 out of a possible 5 points.
Better to eat "poor man's prime rib" than get it unethically at a Mylan holiday party while the company is being fined by the FTC for ILLEGAL price-fixing.
Not a prime rib substitute, but 1st rate sandwich meat! Cook it like he did and immediately wrap it in cling wrap when it comes out of the oven. Refrigerate at least 8 hours. Unwrap and slice paper thin with a sharp knife. Be patient and make sure all the slices are thin as possible. You will be rewarded for your patience. This is some fantastic sandwich meat for less than the cost of the cheapest lunch meat at the deli counter. Serve cold on French bread with dill pickle, sweet onion, seasoned tomato, shaved iceberg lettuce, sliced provolone cheese, and horseradish mayo. Serve hot on Italian garlic bread topped with sautéed mushrooms, onions, bell peppers and muenster cheese.
You're right, it's good, but not a real substitute for prime rib. Thanks for the great serving suggestions for the eye roast.
The sandwich shop I go to, you can order a Philly cheese steak sandwich made only with ribeye steak. The eye of round is not Prime Rib. You can slice thin, the eye of the round roast, beat it with a meat mallet, and season it. Then pan fry it. And put on slices of sour dough bread, topped with your favorite condiments. Cheese mandatory.
If you Sous Vide this 18 hours at 132. You will have very close to a prim rib.
@@ninababy8 I'll have to try that. Thanks for watching.
Hey Pops! 1) Sous vide is the way to go with these roasts. You can leave them in the bath for hours (6, 12, 24) at your desired temperature. Browning It in a 500 f oven for a few minutes or with a torch does the trick. It will be tender. 2) oven cook at way lower temperature, say 300 F. and when it's done take it out and let it sit for a good 10-15 minutes while you raise the oven temp to 500 F and put it back in for no more than five minutes. This will brown the outside it but not the inside. BTW Using a Meater probe is great for oven cooking, smokers, etc.
I love your suggestions. I'll have to try these ideas.
Watch out for the blaring smoke alarms while your roast is in the oven at 500*. It’s very hard on your ears. This won’t have as much fast as prime rib, but it may do the same smoke production.
Yup. I was going to say the same thing about using sous-vide. I just wasn't going to call Ralph, "Pops"!
Looks delicious! Round roast is one of our favourite Sunday meals with Yorkshire pudding and veggies and always love to see different techniques! I'll be trying at least a few of them next time it's on sale up here, haha.
Thanks for the video. I was wondering about this substitution and now I know.
Hi Ralph, Saw your video and made it myself. 2.7lbs, forked and Koshered Salted overnight. In the oven as you described for 13.5 minutes and let rest inside the oven for 45 to 50 minutes. When I seasoned, I patted down the meat and added Pepper, plus what my Butcher calls "Gun Power" seasoning. It was Fabulous and the best value out there as I know it. I've only seen a couple of videos, but you do a great job! Keep'em coming!
Wow, Steve, Thanks for the great comments. I'm glad this worked out for you. The first time I tried this, I was amazed at how simple it was. Thanks for watching.
The kitty hits some amazing unique sounding notes.
Sounds like words we are not quite understanding.
You had me at prime rib! Looks wonderful another great job Ralph!
Thanks Paul. It's not going to be as good as most Prime Ribs, but it was better than the last Prime Rib I had at a restaurant. It's a whole lot cheaper and makes for a really good meal.
I Smoke Eye Round all the time- I cook it to about 130- let it get cold in the fridge and slice it ultra thin for roast beef sandwiches! Better than any roast beef you can buy and half the cost or less. Make horseradish sauce with cream cheese, horseradish and black pepper- and it makes some of the best sandwiches!
Oh man, you have my taste buds going with your description.
@@ralphknowsfood it’s my favorite thing right now! I keep some in the fridge T all times lol
Loved the vid. I'd like to see you do a comparison to this video, brine a similar roast for 7 days or so and see what the benefits are, if any, and a general comparo. Cheers!!
I used to be a butcher, and the only thing eye round is good for is grinding it for burgers.
They are completly different than prime rib to me, but the taste is just as good.
I made one of these a few years back. The taste was decent but the texture was difficult. Very thin slicing across the grain is essential. Cold it made a nice sandwich meat as someone else said.
On its best day it isn't going to replace a prime rib roast. But! It will make some of the best roast beef sandwiches you've had.. The secret is to slice it thin thin thin. I am lucky enough to have a electric meat slicer and can get it that way. I found that it is a truly disappointing meal in trying to make it into a surrogate for prime rib.
What electric meat slicer did you buy ? I’ve bought meat slicers before and they were junk, wouldn’t slice thin.
I have a 'Chef's Choice' that I bought on e-bay. It will slice pretty thin, but not thin enough to call the end result shaved for what I paid for it I'm pretty happy. I didn't expect deli results.@@Whoooora2024
@@Whoooora2024Just put it in the freezer for 3 hours. Then hand slice it thin
Of the three cuts of round, top round, bottom round and eye of round, the eye is the toughest. The top roand is the most tender but a little thin to call a roast (I like to marinate and either grill or broil it). Bottom round cooked as in the video will give a much more tender roast than the eye will.
Great suggestions. Thanks. And thanks for watching.
Using the salt brine is a great idea. However, leaving it in your refrigerator for 2-3 days is better.
because
I made this a few months ago and was pretty skeptical about the “turn off the oven and let it sit” method. Mine was at temp about an hour after I turned it off. I sliced it for roast beef at dinner and it was tasty but when I sliced it cold to reheat the next day - THAT was the money. Amazon had a small household deli slicer on a really good sale so I picked that up. I’m going to make this again today and slice it for sandwiches :)
I was skeptical about this the first time I tried it also, but it works. In fact, it worked faster that I thought it would. It's just so darn simple. Thanks for watching.
Great video and it looks delicious! I've been looking into sous vide method, and they are claiming you can cook tougher cuts of meat longer to make them tender and since they are sealed in a plastic bag, they retain their moisture. I would love to see you try it at your preferred 125-degree temperature for a day or two and see if that tenderizes it more like prime rib. I haven't had any prime rib for around 20 years and would love to see your opinion of the tougher meat cooked sous vide to see if it gets nearly as good as prime rib.
Good suggestion. I'll have to look into this. Thanks
I use kosher salt..1 teaspoon per #..rub it in..bag it at least 12 hours. Osmosis takes place..salt draws the moisture out then the meat reabsorbs the moisture.,I indirectly grill mine to my desired temp..Usually 130-135.Rest and slice thinly for pit beef samiches.Use any rub you like when you unbag it..Happy Cooking..
Observation: if you use the Meater Temperature system, you inserted the probe too far. There is an insertion line to adhere to. This line allows the Meater to monitor both the ambient and protein temperatures. Inserting the probe too far defeats the ambient feature.
Good catch Larry. I appreciate your observation. Thanks for watching.
I use Eye of Round for Jerky making. It’s GREAT. Too lean though for a Prime Rib substitute imo
The answer is: NO.
But it can still be good.
The round is where old school roast beef comes from. Personally I prefer it to rib roast because I'd rather get ribeye steaks from that subprimal.
Eye of Round tastes great, but you have to slice it very thin or shaved. Doesn't compare to Prime Rib.
i agree, the beardedbutchers know about good meat, as well as ways to cook it and be a very good .
The Bearded Butchers have an excellent channel, but I REALLY LOVE their seasonings.
Still sounds delicious! You just need to prepare some delicious sauces to pair with it. That will help cover up the lack of fattiness.
If you can get a Prime Eye ( from Costco) it is really good! I did one and everyone raved about it! 👍
I can usually get rib roast for less than round, so it really depends on what is on sale, if you are buying from Safeway/Kroger big chain groceries. I'm a fan of chuck myself, but same prob as it is almost never on significant sale while either end of the rib often is. From my friendly local butcher who sources best quality from small producers, I just ask what to buy as the choices range from quite expensive to mind numbing expensive 🙂
@@MichaelTheophilus906 I've been paying $5.79 for prime rib and New York strip at both Kroger and Safeway WHEN ON SALE, both were there around Christmas...beef prices are a mess. I see ny strip and prime rib on sale a lot more often than chuck, no clue why. Much as I LOVE chuck, it just hurts to not be paying a buck and a half or two bucks less than prime rib.
Good suggestions. I love to see what I can get on sale and find that I have better luck shopping on Wednesday or Thursdays because they are trying to get rid of the previous weekends meats before the new supply goes out for the upcoming weekend.
I might try sous vide this thing for a few hours.
You substituted great eye round beef as good as prime rib however thermometer probe is essential in brazing long the process we should always use a thermometer probe that can give them the right time because something may be a little lazy and can forget thanks.
I have always covered my eye of round roast with bacon. Now I usually sous vide it.
Lovely
Thank you. And thanks for watching.
for the salt to penetrate thru the roast you will need to let it sit wrapped in plastic in the fridge for several days.
For me, I find that when I've salted too far in advance, the meat has taken on too much of a salty taste as compared to beefy flavor. But a lot of people do recommend the longer seasoning time.
LOL Found one today around 30 bucks I'll bring it home and see whats up with this meat. Even you aren't giving me to much comfort about this. Might have to go with Jerky idea. Either that I will slice it up and re shingle the roof.
It turned out good, it really did, but, to make it more "Prime Rib" like, I would pull it out of the oven at 120 degrees F. I thought it would take longer than what it did, so I wasn't paying attention and I pulled it at 125. Even at the temperature I pulled it at, it still turned out better than the real Prime Rib I had at a casino restaurant the week before, but that one was kind of tough and stringy. Let me know how it turns out.
Well the way my mother cooked it was she seared it on all sides put broth and water basically just let it cook on low I think that's called braised I'm not sure at the end either made mashed potatoes and gravy and a vegetable or put potatoes onions and stuff in there it's also very tender in a cooking bag in the oven
@@paulettelamontagne6992 Your Mom's method sounds delicious. You have my mouth watering for it.
@@ralphknowsfood thank you I miss her dearly everyday I like your method not a stringy and good for sandwiches you know what's good in that broth too sometimes is those big shell noodles she would throw them in when she didn't want to peel potatoes Merry Christmas God bless you and yours
@@paulettelamontagne6992 Thanks for your kind comments Paulette. Your description of your mothers food sounds delicious. I wish you and your family a wonderful Christmas also.
I love easy cooking. This looks very easy and tasty. Thanks for showing me check out my recipes. I’ve got some easy things also.
Dino, this is super easy. Feel free to use the technique on your channel, it turns out really well.
Love it, looking good eyes rounded just like prime rib. Yummy
Thank You Mimi. It turned out really good. My wife and I enjoyed it for several meals and it made for some great sandwiches too.
No it isn't a sub to prime rib, however if you cook sous vide method for a long period (20 hours) then it comes out much softer. That is a long cook though.
By the way, beautiful kitchen
I use Sniders prime rib seasoning
Sniders sounds good. Thanks for watching.
Going to be chewing because it is suppose to slice very thin.you will love than.
It was more chewy that a good Prime Rib, but not as much as I would have thought. In fact, the last restaurant I had Prime Rib at must have been using a lower grade of meat, because it was actually chewier that this Eye Round. Would I still prefer Prime Rib, yes, however, this gave me a lot of the same pleasure for less money. I agree about needing to slice it thin. Thanks for watching and leaving a comment. I appreciate it.
Eye of round is good for grinding , that's about all I'll use it for .I don't even like it for jerky ....
Osmosis or diffusion? looks good.
I guess it's a little of both since osmosis is a type of diffusion. Thanks for the comment and for watching.
Find this recipe and method today. Can it be done in a gas oven???
I've never had a gas oven, but I don't see why not. Most of the time, the oven is actually turned off.
"Can a Low Cost Eye Round Roast actually be as Good as a Prime Rib?" No.
Sous vide for 12-18 hours would make the meat as tender as butter.
I've never done anything with Sous Vide, but I guess I need to try it. Thanks for the suggestion and for watching.
Try cooking g it lower and slower. Start at 180-200 (especially on a smoker).
Jack the hear to 450 or broil at internal 185-210 and pull and tent at 215-220. Rest 15-30 mins to 232° and go caveman.
It has generally good flavor perhaps not that super tender quality Prime rib does. But does make a tasty meal.. Try reverse sear.. low till desired temp.. rest then quic sear in a pan for crust.. also THIN slices across the grain.. Think hot roast beef vs a thick slice of Prime rib.. At 3.99 vs 7.99+ a pound its more of a affordable go to often vs rare treat anyhow. Plus the cut is very versitle outside of "Pot roast"..
Great suggestions. Thanks for watching and commenting.
Don't know about low cost ........3lb roast still costs $20 .
Brown it, roast at the lowest temp for as long as you can get away with.
Then make into sandwiches.
A lot of juice came out while cooking maybe it should have rested 15 min.
Tried this and it was tough as shoe leather.
Did you leave it in the oven based on Time or Temperature? Recipes for this method that I have found have gone by time, but I find that over cooks the roast. Mine only needed to stay in the oven for about an hour instead of the 2 hours recommended. Mine was not buttery tender, but it wasn't tough, however, I feel that if I had left it in longer, it would have been.
Better to sous vide for 24 hrs at 135
Wants fat? Add butter or other lipids.
A little bit chewy , lol prime rib way way way way better, u funny
Agreed. This is not a perfect substitute for everyone, but if you're trying to save money, this might help. But I agree, the real thing is going to be better, usually. However, I have actually had a Prime Rib in a casino restaurant that was not as good as this. I suspect they were using ungraded meat.
You can call it poor man's prime, but a poor man knows better! Sirloin plays no part in my poor people menu.
That "Kosher" salt always has me in stitches!! 😂😂😂 It most likely is just coarse salt used for kashering, nowhere near being Kosher. Let your Jewish community explain how salt can be truly Kosher. 😊
That's what happens when one brines the meat.
Nice bait and switch with the thumbnail photo.
Eye of Round is basically the only cut of beef I and others call irredeemable. It is flavourless, tough, and has little collagen to convert to an unctuous gelatin. It *is* amenable to sous vide which *will* soften it, but it is still irredeemable. I rate your video at 1 out of a possible 5 points.
Quick answer, no, not possible, not even close. Also, I have bought many, many, many millions of lbs. of beef over my foodservice career.
❤❤❤😮 gooi
'low cost'
Can a Low Cost Eye Round Roast actually be as Good as a Prime Rib?
NOT IN ANY UNIVERSE!!!
you should have pulled it at 118 and let it rest....pretty clear you aren't a professional
Eye round is crud,
You're using the wrong bacon if you're having to add seasoning to it.
hate prime rib. Filet mignon for me
Too slow buddy
What is too slow? Playback speed? You can increase that in TH-cam. 🥱
Eye of round is garbage!! Better of Sous vide cooking a chuck roast!!!
Dang, I was just going to say that... 🤣🤣🤣🤣🤣🤣 SV nut here for 7 years now....
Better to eat "poor man's prime rib" than get it unethically at a Mylan holiday party while the company is being fined by the FTC for ILLEGAL price-fixing.
So ground it lol
No way would even be close to prime rib. Stop the bs.
You have to cook it low and slow.
You sliced it too thick.