Poor Man's Prime Rib

sliced pieces of prime rib on wooden cutting board

Rich, savory, and tender sirloin roast cooked to perfection and amazingly seasoned; a budget-friendly way to enjoy the decadent flavors of prime rib without breaking the bank.

Course Main Course

Cuisine American

Keyword prime rib, sirloin tip, roast

Prep Time 5

Cook Time 1 5

Rest and Chill Time 9 20

Total Time 10 30

Servings

Calories 218kcal

Author Sara

Ingredients

4 pound sirloin tip roast
3 tablespoons olive oil
½ cup minced garlic
1 tablespoon salt
1 tablespoon pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 ½ tablespoons fresh chopped rosemary
1 tablespoon fresh chopped thyme

Instructions

To make the rub, put salt, pepper, paprika, garlic powder, rosemary, and thyme in a food processor or spice grinder. Blend until fine.
In a small mixing bowl, mix olive oil, minced garlic, and blended spices together.
Cover the entire roast with the rub.
Wrap roast in plastic wrap and refrigerate it overnight.
Remove roast from refrigerator and allow it to come to room temp for 1-2 hours.
Remove plastic wrap and place roast in a roaster with a cover.
Roast at 450ºF for 10 minutes. Reduce heat to 325ºF and cook until desired temperature is reached. For medium rare, remove from the oven when the internal temperature reaches 120ºF. (I cooked this roast for a total of about 65 minutes.)
Loosely tent roast with foil and allow to rest for 20 minutes before slicing and serving.

Notes

For medium rare temp, remove from the oven when the internal temperature reaches 120ºF. (I cooked the roast for a total of about 65 minutes).

Add a small amount of cayenne pepper to your seasoning mix for a hint of heat!

If you have kosher salt on hand, use it in place of table salt to avoid any discoloration of the roast.

Feel free to add in other seasonings and herbs such as oregano or basil for even more flavor.

You can also use top sirloin, center-cut roast, or top round instead of sirloin tip roast!

Serve with a red wine sauce, mushroom gravy, horseradish cream sauce, or a classic balsamic glaze to elevate this dish even further.

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