Bonnies Pan Sauce For Prime Rib Or Any Roast Beef Recipes

Steps:

• 1. Place the pan with the drippings in it on the burner over medium heat. There should be some juices and brown bits in the bottom of the pan. If there isn't any drippings, add 2 or 3 pats of butter to the pan and it will still pick up the flavor from the roasted meat.
• 2. Add the garlic, stir for a minute, then add the broth and the wine, bring to a boil, stir again, scraping up any brown bits from the bottom of the pan. Let it reduce slightly. Using a whisk, blend in the mustard, thyme,and add salt and pepper to taste.
• 3. Place the sliced meat on the platter or dinner plate, and ladle the sauce over it to serve, or furnish a small dish of sauce at each plate. We prefer it ladeled over ours.
• 4. If you prepare roast beef and some guests like their beef well done, here is how to give them what they like: Just lower their slice of prime rib into the pan sauce for about 15 seconds per side just until the red is gone, and remove to the dinner plate and and serve. The well-done meat will still be tender and juicy. Enjoy!
• 5. Cook's Tip: There is no need to thicken as this makes a wonderful pan sauce for beef wihtout the extra calories. However, it could be thickened as a gravy. Update: Gotta share! We had the leftover Prime Rib for lunch. I heated the pan sauce and then lowered the cold meat into it and heated it up but made sure it didn't boil. I then put the hot slices of beef on top of a slice of french bread and ladled the pan sauce over the top. Open faced sandwiches! The only thing missing was mashed potatoes, and I think the pan sauce would have been great on those, too. It doesn't have to be thickened. (less calories!) It was the most delicious beef I have ever put in my mouth. No kidding. This is a keeper. I add this to my recipe so people will know there is a good way to use leftover prime rib or roast beef. Enjoy!

Steps:

• Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
• Place the meat on a rack in a shallow roasting pan.
• Roast in a preheated 450 degree F oven for 25 minutes.
• Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
• Cover loosely and let stand for 15 minutes before carving.
• For the Au Jus: Spoon off any excess fat from the roasting pan.
• Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
• Pour the beef broth into the roasting pan.
• Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
• Season with salt and pepper.
• Strain the roasting juices into a heated sauce boat and serve with the roast.