Ingredients
- 3-pound round roast beef eye
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius).
- Place the roast in a roasting pan or baking dish and generously season it with salt, pepper, garlic powder, and onion powder.
- Cover the roast or add water to the pan as needed. This will help keep the meat juicy and flavorful.
- Place the roast in the preheated oven and immediately reduce the temperature to 475 degrees Fahrenheit (245 degrees Celsius).
- Roast the meat for 21 minutes, which is about seven minutes per pound. It’s important to note that during this cooking time, you should avoid opening the oven door. This will help maintain a consistent temperature and ensure optimal results.
- After the cooking time has elapsed, remove the roast from the oven and let it rest for 2 1/2 hours. This resting time allows the juices to redistribute, resulting in a tender and succulent roast.
- Check the internal temperature of the roast using a meat thermometer. It should reach 145 degrees Fahrenheit (65 degrees Celsius) for a perfectly cooked medium-rare roast. Adjust the cooking time if you prefer your meat to be more well-done.
- Once the roast has rested and reached the desired internal temperature, it’s time to carve and serve. Slice the meat into thin, juicy pieces, and get ready to savor the mouthwatering flavors of your own homemade “prime rib”.
Now you can impress your friends and family with this budget-friendly recipe that delivers all the taste and tenderness of a premium cut of meat. Enjoy!
