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Prime Rib Substitute

Prime rib is the crown jewel of the meat world. It’s one of the most tender, juicy, flavorful, and expensive cuts in the crown jewels of beef cuts. According to My Chicago Steak, prime rib is a beautifully marbled piece of beef known as a rib roast. It’s a popular choice for dinner parties and holiday meals, but it’s not a budget-friendly meat cut.

If you’re planning a menu and want to serve succulently delicious prime rib as the main course, you’ll need to budget at least $17 per pound. We understand if the cha-ching just went off in your head, which may be more than your grocery budget can handle, especially if you stick to the recommendation of half a pound of meat per person.

So, if you don’t want to break the bank but still want to serve a delicious and flavorful meal that riffs on this precious, tasty, and expensive cut of meat, what can you substitute for prime rib? Fortunately, we aren’t the only ones who this pressing question has awakened. In fact, with a little research, you’ll find that several cuts of meat can stand in for prime rib, and a couple of them can even save you money.

What Exactly is Prime Rib?

Each side of a cow has 13 ribs, and the “rib primal section” comprises ribs six through twelve. The bone-in roast from the first rib section is prime rib, and the prime rib roast is also known as the “standing rib roast.” However, “prime” does not refer to USDA Prime beef in this context; there’s more later.

Here are Some Substitutes for Prime Rib

1. Eye of Round

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Contrary to popular belief, you can turn inexpensive cuts of meat into delectable meals with little effort. This recipe, for example, takes about five (5) minutes to prepare. The eye of a round roast cut from the beef hindquarters is usually one of the most affordable cuts of meat available.

The Bottom Round, Top Round (which can be a steak or a roast labeled London Broil), and Eye of Round is the three “cuts” of a round steak (again, sold as steak or roast). We recommend the Eye of Round for this mock prime rib recipe because it is the most tender of the three cuts and will produce the delicious flavor and results needed to make the perfect faux prime rib!

This eye of round roast, for example, was $2.99 per pound, far and away from the lowest price for any USA-raised beef in our area. This roast will easily serve eight people an 8oz serving, which is about $1.48 per person for an almost-Prime Rib Dinner.

2. Ribeye cap steak (Spinalis Dorsi)

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The Ribeye cap steak is one of the steak’s most tender and flavorful cuts (Spinalis Dorsi). When looking for them, you might want to look for thin strips about 2″ wide and 8″ long. Other times, the butcher will roll them up to make a small round steak, and you can even have a full cap custom cut for you.
Like many other beef cuts, this steak has various names. It’s also known as a dorsi cap steak, a spinal ribeye, or a calotte steak in France. One website referred to the “rolled up” version as a pinwheel prime ribeye cap steak. If you’re looking for “pinwheel steaks,” be aware that the term also refers to rolled-up strips of flank steak.

3. Loin Roast

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Let’s talk about the New York Strip, the Top Loin Roast. This is a traditional beef cut that is tender and juicy.
It’s ideal for a special dinner or holiday feast. The Top Loin Roast is made from the short loin between the rib and the sirloin in the back of the cow. The short loin is a very tender muscle that doesn’t get much exercise.

The Top Loin Roast is well-marbled, meaning fat streaks run through it. This fat gives the meat flavor and juiciness. It also aids in keeping the roast moist during the cooking process. It’s a lean cut of beef, so it’s a good choice if you’re trying to keep your fat intake under control. It’s also a reasonably priced cut of meat.
Look for a well-marbled Top Loin Roast with a nice layer of fat when shopping.

The roast should be a deep red color with no browning visible. Dry heat, such as roasting or grilling, is best for the Top Loin Roast. This will help keep the juices in the roast and make it tender and juicy.

The right seasoning is the key to making a delicious top loin roast. A simple seasoning of salt, pepper, and garlic powder is required to bring out the meat’s natural flavor. Add smoked paprika or dried thyme to your seasoning mix if you want something more flavorful.
Whatever seasonings you use, make sure to rub them into the meat thoroughly before cooking.

Tri-Tip

For those who don’t know, tri-tip is a cut of beef from the bottom sirloin. Although it’s a relatively lean cut of meat, it’s still flavorful.
And, best of all, it’s inexpensive. Tri-tip is the way to go if you’re looking for a delicious and simple way to impress your guests (or just yourself).
So, what makes tri-tip a good prime rib substitute? To begin with, it’s just as delicious.
The texture is tender and juicy, and the flavor is rich and beefy.
It’s also simple to prepare. Toss it on the grill or bake it, and you’re ready to go.
Tri-tip is tender and juicy when cooked properly, with a hint of chewiness that adds to the overall satisfaction.
You won’t feel too full after your meal because it’s a relatively lean cut of meat.
So, the next time you go to the butcher, get some tri-tip – your taste buds will thank you.

Purchasing The Best Prime Rib

Shopping for a roast can be perplexing because various names know the same cut of meat. “prime rib” is the most well-known, but “prime” can also refer to the meat’s grade. (Prime, Choice, and Select are the top three beef grades.)
Meats graded “Prime” are almost exclusively sold to restaurants, so you won’t find them in your local supermarket. Look for roasts with the words “rib roast,” “eye of the rib roast,” or “standing rib roast” on the label.
A boneless rib roast is known as an “eye of the rib” roast or a “standing rib” roast if the ribs are still attached. If you roast the meat with the ribs still attached, it will be more flavorful, but a boneless roast will be much easier to carve. If you buy a roast with ribs, have the backbone removed by the butcher, or the roast will be difficult to carve.

How Much Prime Rib Should you Purchase?

Per adult, allow at least 6 ounces of cooked, trimmed meat. A boneless roast yields two to two-and-a-half servings per pound, while a bone-in roast yields one to one-and-a-half servings.

The Best Way to Season Prime Rib

The majority of prime rib recipes call for basic seasonings. A marinade or any other complicated preparations are unnecessary for prime rib roast; the meat speaks for itself. Prepare a simple seasoning rub if desired: Prime rib pairs well with fresh herbs, lemon zest, garlic, pepper, and Dijon mustard. However, do not salt the roast until just before serving.
Sliver the garlic, make tiny slits in the roast, and insert the garlic bits to add even more flavor.

How Long does Prime Rib Take to Cook?

Chef John calculates the cooking time using a simple formula. To determine the cooking time with an oven temperature of 500 degrees F, multiply the weight of your roast by five and round to the nearest minute. So a 4-pound roast takes 20 minutes (4×5=20), a 6.25-pound roast takes 31 minutes (6.25×5=31.25), and so on. Remember that you’ll need to let the roast come to room temperature for at least 4 hours before cooking it and that you’ll need to let it rest in the oven for at least 2 hours afterward, so add that to your cooking time.

  • 4-pound prime rib roast (optional) (Refer to the formula above for smaller or larger roasts.)
  • ¼ cup softened unsalted butter
  • 1 tsp. black pepper, freshly ground
  • One teaspoon of kosher salt with herbes de Provence

Allow the rib roast to come to room temperature before cooking.

Place the rib roast in a roasting pan and set aside for at least 4 hours to come to room temperature. It will cook more evenly as a result of this.

Preheat the oven to 350°F.

Preheat the oven to 500 degrees Fahrenheit (260 degrees C).

Season

Mix the butter, pepper, and herbes de Provence; stir until well combined. Evenly spread the butter mixture over the entire roast, and season the roast with kosher salt and pepper.
Roast.
Roast the 4-pound prime rib for 20 minutes in a preheated oven.
Allow it to rest.
Turn the oven off and leave the roast in the oven for 2 hours with the door closed. During this time, the roast will continue to cook. Remove the roast from the oven after 2 hours, slice, and serve.

How to Cook a Prime Rib Roast at the Right Temperature?

The best way to ensure that the roast comes out exactly how you want it is to use a thermometer. Push the thermometer into the roast’s middle, ensuring the tip is not touching fat or bone for an accurate reading (or the pan).
130-140° F (Medium Rare) (55-60 C)
145-155° F (medium) (63-68 C)
Keep in mind that the temperature of the roast will rise by at least 5 degrees after you remove it from the oven.
It’s simple to satisfy everyone’s preference for doneness with prime rib. The slices taken from the roast’s ends will be the most done, while the slices taken from the middle will be the least.

What’s the Best Way to Serve Prime Rib?

Serve with a simple Au Jus from the pan drippings and Horseradish Sauce on the side. Check out our prime rib side dishes to make it a complete meal.

What’s the Difference Between Prime Rib and a Rib Roast?

While both rib roast and prime rib are made from the same part of a cow’s ribs, the way these ribs are cooked differs.
Before the rib roast is cooked, We must cut it. The rib roast is commonly found in stores without the bone and can be sold as a steak.
When it comes to prime rib, it’s common to cook it with the bone still attached. Prime ribs are also sold as ribs rather than steaks and can be chopped at home if desired. On the other hand, original recipes call for leaving the prime rib bone-in because it adds more flavor.

What do you Call a Prime Rib at the Grocery Store?

In grocery stores, the prime rib is commonly referred to as a standing rib or a rib roast. Even though prime rib and standing rib are similar, the rib roast is prepared differently.

However, all three names for ribs refer to the same cut of beef. This is why, despite minor differences, they have the same name. You might want to look for prime rib if you want a rib with a bone. Furthermore, you can make changes to it at your leisure at home.
Another factor to consider is that rib roasts are more expensive because the bone has already been removed. In other words, prime rib might be a better choice if you’re looking for a low-cost option.

Is Rib Roast a Healthy Meat Cut?

The rib roast is considered one of the best cuts of meat by some of the world’s most famous chefs. If you try cooking this type of meat at home, you’ll be surprised at how many recipes there are for it.
You can use various sauces and flavors to achieve the desired results. If prepared correctly, this meat cut is succulent and very tender.

To enhance the flavor of rib roast and create a more impressive meal, marinate it in various flavors. And the best part is that you can find it even if the bone is missing.

You’ll be pleased to learn that these cuts are almost ready to cook if you look in the grocery store.

All you have to do now is place your steak in the pan, over, or whatever other cooking device you’re using, and cook it with the rest of your ingredients.

If you prefer the bone-in rib roast, you can also get it in this version. In this case, you’ll want to cook your rib roast with the bone still in it.

When it comes to these aspects, the sky is the limit. So, if you’re looking for one of the most delectable meat cuts, the rib roast is an excellent choice.

Is it True that All Rib Roasts are Prime Rib?

Prime ribs and rib roasts are both made from the same part of the cow.
There are some differences in how these cuts are prepared. On the other hand, a rib roast will always come from the primal rib, a cow cut that also provides prime rib.

However, understanding the differences between a rib roast and a prime rib is critical because it will help you make the best decision for your next meal.

The only thing the rib roast and prime rib have in common is that they both come from the same part of the cow. On the other hand, the rib roast does not come with a bone, so these two types of meat are not considered identical.

As a result, it’s safe to say that all rib roasts are derived from prime rib, but they’re not the same thing due to the differences.

Conclusion

So, how do you feel about the prime rib? Is it worth it? After researching and tasting various meats, we’ve concluded that prime rib is worth the extra money.

The flavor is unmatched by any other beef, and the texture is tender and juicy. However, there are a few reasonably close alternatives. If you’re on a tight budget, go with a top sirloin or tri-tip roast; these cuts deliver excellent flavor and texture at a fraction of the cost.

So, the next time you’re craving something special, try one of these delectable prime rib alternatives.
You will not be dissatisfied.