DELECTABLE PRIME RIB AND AU JUS
This particular recipe has brought me success both in personal and professional cooking. The recipe is written for a 10-pound loin, but, can be modified by size. It gives the prime rib a nice crust exploding with flavor, and an interior so tender, it'll (hopefully) leave you wanting more.
Provided by ElCapitan225
Categories Main Dish Recipes Roast Recipes
Time 4h25m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from the roast, but leave smaller areas of fat in place.
- In a bowl, mix 2 cups of beef base with minced garlic, and rub the mixture generously all over the roast. Sprinkle the roast with 1/2 cup of fresh thyme, 1/2 cup of oregano, the black peppercorns, and salt. Place into a roasting pan.
- Roast in the preheated oven until the meat has formed a brown crust and a quick-read meat thermometer inserted into the thickest part of the roast measures 135 degrees F (57 degrees C), for medium-rare, about 3 hours. If you prefer the meat well-done, roast an additional 45 minutes. Remove roast from oven, and allow to stand while you make the sauce. Temperature of the meat will rise about 10 more degrees as it rests.
- Pour the water into a saucepan, and dissolve 1 tablespoon of beef base in the water. Mix in the red wine, and stir in 1 teaspoon of thyme, 1 teaspoon of oregano, and the garlic powder. Add the celery, onion, and carrot pieces to the sauce. Bring the mixture to a boil, and cook, stirring often, until the sauce reduces by half, 20 to 30 minutes. Strain sauce and discard vegetables before serving sauce with the roast.
Nutrition Facts : Calories 479 calories, Carbohydrate 3.7 g, Cholesterol 84.3 mg, Fat 38.4 g, Fiber 1.6 g, Protein 28.9 g, SaturatedFat 14.4 g, Sodium 5317.7 mg, Sugar 0.5 g
STANDING RIB ROAST WITH CABERNET AU JUS
Provided by Tyler Florence
Categories main-dish
Time 2h40m
Yield 6 to 9 servings
Number Of Ingredients 12
Steps:
- Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
- Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.
- Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.
BEEF AU JUS
This is the most minimalist method for doing a quick au jus for your prime rib of beef.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
- Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
- Boil mixture until it thickens slightly; season with salt and pepper to taste.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg
CLASSIC AU JUS
After roasting prime rib, don't throw out those pan juices! Those drippings are the key to making this flavorful juice to serve with tender slices of beef. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 1-1/4 cups.
Number Of Ingredients 8
Steps:
- In a roasting pan, heat meat drippings over medium-high heat. Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender, 3-5 minutes, scraping brown bits from bottom of roasting pan. Add wine; simmer until reduced slightly, 3-5 minutes. , Add beef stock; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain through a fine sieve. Season with salt and pepper. Serve with prime rib or other cooked beef.
Nutrition Facts : Calories 154 calories, Fat 15g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 275mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
PRIME RIB AU JUS
Provided by Sandra Lee
Time 2h55m
Number Of Ingredients 8
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.
ROAST PRIME RIB WITH THYME AU JUS
Bobby Flay's Roast Prime Rib with Thyme au Jus recipe, from Boy Meets Grill on Food Network, makes for an impressive holiday main course.
Provided by Bobby Flay
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
- Preheat oven to 350 degrees F.
- Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
- Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
- Slice meat as desired and serve with thyme au jus.
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