From Chuck Roast to "Prime Rib"

5 from 2 votes

Follow these simple steps to turn a chuck roast (a relatively cheap cut of beef) so that it turns out like "prime rib!"

Prep Time30

Cook Time3

Prep in refrigerator1

Total Time1 3 30

Course: Main Course

Cuisine: American

Servings:

Calories: 272kcal

A good meat thermometer (not instant read but the kind that will be inserted in the meat and remain there during the entire roasting time in the oven
A good oven thermometer to gauge the internal temperature of the oven.

Make sure you have a good oven thermometer (to measure the heat inside the oven) and an ovenproof meat thermometer (not instant-read, but one that you will insert and leave in the meat the entire time it is in the oven). Gauging the exact temperatures of both the oven and the meat is the secret.
Tie the roast with white cotton string so it’s compact and evenly shaped and salt it well.
Wrap in plastic wrap and refrigerate for 24 hours.
Place the roast inside a roasting pan, uncovered.
Insert the meat thermometer into the thickest part of the roast and leave it there.
Preheat oven to exactly 250 F using an oven thermometer, not relying on the one that is built into the oven. This is critical. Rarely is an oven calibrated exactly so that the internal heat measures exactly the same temperature as the setting dial. See NOTES
Leave the chuck roast in the oven until its internal temperature is exactly 130 F.
Remove the roast from the oven, quickly wrap it in foil and allow the meat to rest for exactly 20 minutes. See NOTES

For an inexpensive slow-roasted chuck beef to be transformed from a bargain cut into a tender, juicy roast, it is important that you salt the meat a full 24 hours before roasting and then cook it at a very low temperature. Salt allows the meat’s enzymes to act as natural tenderizers, breaking down its tough connective tissue.
Tie it up and then be generous with the salt and rub it in. You can also season with pepper or additional spices at this point if you want, but just be sure you are super generous with the salt.
Wrap it tightly in plastic wrap and place it put it back into the fridge for 24 hours. Take the roast out of the fridge about two hours ahead of roasting to allow it to come to room temperature.
Once it’s in the 250 F oven, you want the internal temperature of the roast to come to 130 F for rare; about 150 F for medium, or 160 F for well. So you need to watch that carefully. Your 3-pound roast (depending on how densely you tie it up) will take 2 to 2.5 hrs for rare … a bit longer to reach the higher temps. But it will go fast, so watch that thermometer carefully.
When you do take it out of the oven, wrap it in foil while it rests.
After 20 minutes, remove the string(s), carve it across the grain, and enjoy!