Black Pepper Crusted Prime Rib With Au Jus Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to 15 minutes.
• To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.

Steps:

• Place roast, fat side up, in roasting pan.
• Brush exposed ends of roast with vegetable oil.
• Sprinkle roast lightly all over with salt.
• Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl.
• Reserve 2 tablespoons pepper butter for sauce.
• Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.).
• Position rack in bottom third of oven and preheat to 350°F
• Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes.
• Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
• Strain pan juices from roasting pan into measuring cup.
• Skim off any fat from top of pan juices; discard fat.
• Return pan juices to roasting pan; set pan over 2 burners.
• Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes.
• Whisk in reserved pepper butter and remaining 4 tablespoons plain butter.
• Season with more salt and pepper, if desired.
• Surround roast with Roasted Red Onions.
• Garnish with watercress.
• Slice roast and serve with sauce.

Steps:

• Place roast fat side up in roasting pan and brush exposed ends with vegetable oil.
• With food processor on, drop garlic cloves in until minced, then add steak seasoning and butter and process until combined well.
• Spread this mixture all over top of roast.
• Preheat oven to 350° and bake to medium rare or medium (will take about 2 hours and 45 minutes for medium rare).
• Remove roast from oven, cover loosely with foil and let rest for 30 minutes.
• To prepare au jus, melt butter in saucepan and saute shallots until soft.
• Add flour and whisk, then add consomme and simmer over low heat until ready to serve.
• Slice prime rib and serve the au jus in a separate bowl.
• Note: the au jus will not thicken, the flour just gives it a little body.

Steps:

• Preheat oven to 375 degrees F.
• Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.
• Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.
• *Cook's Note: Have butcher remove ribs from roast and tie it.

Steps:

• Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.)
• Position rack in bottom third of oven and preheat to 350°F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
• Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired.
• Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.