Fake Prime Rib

Beef prices are outta control, y’all — but you can still make an incredible holiday roast without paying prime rib money. Today I’m teaming up with Brad the Butcher Wizard to break down a whole chuck roast and show why this budget-friendly cut might just be your new go-to Christmas or holiday centerpiece. We’ll talk about what the whole chuck roast actually is, why it rivals a rib roast in flavor, and then I’ll walk you step-by-step through seasoning, tying (or attempting to 😅), cooking, and slicing this beautiful roast on the Blackstone. If you’re searching for how to cook a chuck roast, holiday chuck roast recipe, or a cheap prime rib alternative, this one hits all the marks. That’s some good groceries right here!

Ingredients:

• 9 lb. Chuck Roast boneless

• 2-3 tsp Worcestershire sauce

• Hussey's Heifer Dust

Au Jus

• 1/2 cup water

• 1 packet Au Jus gravy mix

• 1 tsp Worcestershire sauce

• 1 tsp Heifer Dust

Horseradish Sauce

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 1 tsp Worcestershire sauce

• 2 tbsp horseradish 

• pinch sugar

Hussey's Heifer Dust

$8.00

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Directions:

1. Get your Sous Vide set up to 131 degrees. Preheat your griddle to med high heat or 425-450 degrees.

2. Remove the Chuck Roast from packaging and dry with paper towels. When dry, find the seem in the middle of the roast and cut the seem. Once cut open, cut out the silverskin. Put some Worcestershire sauce on the meat and rub it in. Season liberally with Heifer Dust. Fold the meat back into original roast and tie butchers' twine around roast, tie it about every 1" to 1 1/2".

3. Once the roast is tied, liberally apply Hussy Dust. It is a big piece of meat so add liberally. Put roast on the griddle and sear the roast on all sides.

4. Add some oil to griddle and put roast on and sear. When the meat gets a nice sear, roll and sear another part of the roast. Keep doing that until the roast is seared on all sides.

5. When seared to your liking put roast in a 2-gallon Ziplock and get all the air out of the bag before sealing. Put roast in the Sous Vide and let go 24 hours.

6. After 24 hours, remove from Sous Vide and take out of bag. Blot dry with paper towels. Set aside to rest

7. In a small pan or aluminum pan, mix the au jus ingredients. Put pan on griddle on low.

8. In a small bowl, mix horseradish sauce and set aside.

9. On the opposite side of the griddle, turn to high. Add some olive oil to the roast followed by more Heifer Dust. Put roast back on the griddle and sear all sides again. Remove from griddle as well as remove the Au Jus. Pour Au Jus in a small bowl.

10. Slice and enjoy