Eye Round Roast vs Prime Rib. While both Eye Round Roast and Prime Rib are beef cuts, they differ significantly in tenderness and flavor. Prime Rib, cut from the rib section, is marbled with fat, ensuring a juicy, flavorful roast. Its tenderness and rich taste make it a premium choice. In contrast, Eye Round Roast, from the leaner round section, lacks the marbling, resulting in a leaner, less tender meat. While it can be flavorful when seasoned and cooked well, it doesn't match the succulence of Prime Rib. Therefore, though both have merits, if tenderness and flavor are paramount, Prime Rib is the superior choice for an indulgent dining experience. However, if budget is of concern, an Eye Round Roast, cooked properly, can come awfully close.
1 Season the Eye Round Roast with salt and leave in the refrigerator from 1 hour to 24 hours. ( over night to 24 hours would be ideal )
2 Poke a few holes with a fork around the roast, add additional seasoning and place on baking sheet with the fat cap on top.
3 Insert an oven safe thermometer.
4 Place in an oven that has bee preheated to 500 degrees F. Immediately, turn the temperature down to 450 degrees F. Cook the roast at 450 degrees for 5 minutes per pound, then turn off the heat completely.
5 DO NOT open the oven until the Roast reaches between 120 - 125 degrees internal temperature for Medium Rare to Medium.
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