Best Smoked Prime Rib Au Jus Food

SMOKED PRIME RIB

Steps:

• Coat the prime rib with olive oil and then generously coat the roast with the Prime Rib Rub. Store in the refrigerator. This can be done up to 4-days in advance.
• Pre-heat your smoker to 225 degrees Fahrenheit.
• Place the prime rib directly on the grill grate, fat-side up. If using, insert your thermometer into the center of the roast to monitor the temperature as it smokes. Place the lid on the smoker. Smoke until the internal temperature reaches 5 degrees UNDER your desired doneness temperature (for example, if you want a final temp of 135, pull the meat off the smoker at 130).
• Remove the roast to a large cutting board and tent with foil. Let rest for 20 minutes.
• OPTIONAL STEP: To sear the exterior, heat your grill or oven to 400 degrees F while the roast is resting. Place the roast on the grill and sear on each side for approx. 1-2 minutes. If using the oven, it should only take about 2-3 minutes. You just want to crisp up the exterior, not continue to cook it.
• Remove the bones and twine (if not using a boneless roast). Carve and immediately enjoy.

PRIME RIB AU JUS

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.

BEST SMOKED PRIME RIB AU JUS RECIPE

Steps:

• Preheat a smoker to 250 degrees F. If you are using a charcoal smoker and wood chips this may take some time. If using a Traeger, or another electric smoker, this usually only takes 10-15 minutes.
• Set the prime rib roast on a large rimmed baking sheet. If the top has a thick fat cap, or tougher silver skin you can trim it off, but it is not necessary. If you decide to trim the fat, leave at least ¼ inch around the roast.
• In a small bowl mix the salt, pepper, thyme, rosemary, and garlic powder.
• Drizzle the Worcestershire sauce over the top of the prime rib roast and rub it over the surface. (Or brush it on with a basting brush.) Then sprinkle the spice rub over the surface, making sure to coat the roast on all sides.
• Once the smoker reaches 250 degrees F, set the roast on the grates. Insert a meat thermometer deep into the center of the roast. Close the lid and smoke until the internal temperature reaches 120 degrees F, usually 3-4 hours. Do not exceed 125-130 degrees.
• Once the roast reaches 120 degrees F, take the proime rib off the smoker and place it on a clean rimmed baking sheet. Cover with foil. Allow the prime rib to rest for 20-30 minutes before slicing.
• When ready to serve, slice thick or thin rounds, from top to bottom. A serrated knife, long chef's knife, or an electric knife work well for this.
• For the Au Jus: As the prime rib rests on the baking sheet, it will produce drippings. Collect the juices and measure out ½ cup, or as much as you can get. You can add more drippings to the au jus after you slice the meat if needed.
• Place the drippings in a small sauce pot and set over medium heat. Add in 1 tablespoon flour for thin au jus, or up to 3 tablespoons flour for thicker au jus. Whisk well and cook for 1-2 minutes.
• Then whisk in the beef broth and wine (if using.) Whisk to make sure there are no clumps. Then bring to a simmer. Once the au jus is hot, and as thick as you like it, turn off the heat.
• Serve the sliced prime rib with au jus over the top, or on the side for dipping.

TWO PRIME RIB AU JUS RECIPES (CLASSIC BEEF AND RED WINE)

Steps:

• Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings). Sift the flour over the drippings/melted butter and whisk for 30-45 seconds.
• Add 1 cup of beef broth and whisk to combine. Slowly pour in the remaining beef broth while continuing to whisk. Increase the heat to medium-high and add the soy sauce, sea salt, and black pepper.
• Simmer for 4 minutes, allowing to reduce. Taste and adjust seasonings, if needed.
• Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings).
• Add the shallots and cook for 30 seconds, stirring occasionally.
• Add the red wine and cook until the wine is reduced by about half (Tip- You should no longer smell the wine).
• Sift the flour over the red wine mixture and whisk for one minute.
• Add 1/4 cup of beef consommé and whisk. Add the rest of the beef consommé, thyme, bay leaf and black pepper. DO NOT add the salt until the end after you've tasted the reduced sauce.
• Simmer on low for 3-4 minutes to further reduce the au jus. Fish out the thyme sprig and bay leaf and discard. Taste and adjust seasonings, if needed.

DELECTABLE PRIME RIB AND AU JUS

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.