Wednesday, January 4, 2012

Mock Prime Rib

We love prime rib.  Love it.  So much so that it’s on Margy’s last meal list.  A few years ago, Lee perfected the prime rib recipe and we’ve been craving it recently.  Unfortunately, we don’t have prime rib money. 
But we do have rump roast!
Lee was inspired to create a mock prime rib and it’s almost as good as the real thing and better than the “prime rib” you can get at some lower end restaurants that pretend to serve it. 
The crust of garlic, horseradish, and thyme envelopes the silky meat, making each bite a real delight.  Another plus is that it’s just ever so slightly better for you because the rump roast has significantly less fat on it than the typical untrimmed prime rib. If you’re a meat eater, you’ve got to try this! 
Mock Prime Rib with our favorite side!

Tonight, we served it with potatoes and green beans roasted with olive oil and salt in the oven, but this goes with just about any tasty side. 

Mock Prime Rib
Serves 6
3 lb Rump Roast (trimmed)
2 cloves of garlic
2 tablespoon Horseradish
1 teaspoon of thyme
1 tablespoon of kosher salt
2 tablespoon olive oil

  1. Preheat oven to 400 degrees.
  2. Combine the salt, horseradish, thyme, and olive oil in a bowl and make a paste.
  3. Take your trimmed roast and make a couple of incisions, placing the garlic cloves into the roast. 
  4. Place roast on a rack onto a sheet pan, rub the paste mixture over the top.
  5. Place in the oven for 35 minutes.
  6. After 35 minutes, turn oven down to 200 degrees and cook for 2.5 more hours. 
  7. Let rest and slice.

Nutrition Facts
Serving Size 240 g
Amount Per Serving
Calories 450
Calories from Fat 163
Total Fat 18.2g
Saturated Fat 0.6g
Cholesterol 0mg
Sodium 1179mg
Total Carbohydrates 1.0g
Protein 70.5g
Vitamin A 0%  Vitamin C 3%
Calcium 1 %    Iron 2%

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