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
CLASSIC ROAST PRIME RIB OF BEEF AU JUS
Steps:
- Gather the ingredients.
- Remove the prime rib from the refrigerator and place it in a large roasting pan with at least 3-inch sides.
- Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at room temperature for 2 hours.
- Preheat the oven to 450 F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes, reduce the oven temperature to 325 F and roast until the desired internal temperature is reached (see below). For medium-rare meat, this will take approximately 15 minutes per pound.
- Transfer the roast to a large platter and loosely tent it with foil. Let it rest for 30 minutes before serving.
- Gather the ingredients for the au jus.
- Pour off all but 2 tablespoons of the fat from the roasting pan and place the pan on the stovetop over medium heat.
- Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste.
- Pour in the beef broth and whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.
- Adjust the seasoning, strain, and serve alongside the prime rib in a gravy boat or pourable bowl.
Nutrition Facts : Calories 3535 kcal, Carbohydrate 2 g, Cholesterol 859 mg, Fiber 0 g, Protein 232 g, SaturatedFat 114 g, Sodium 1596 mg, Sugar 0 g, Fat 282 g, ServingSize 1 rib roast (4 to 8 servings), UnsaturatedFat 0 g
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 | Bio & Top Recipes
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.
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.
BEEF PRIME RIB AU JUS
This recipe comes from, "I Hate to Cook" by Peg Bracken, a cookbook that dates back to the 60's. A great recipe! I purchase my roasts (hotel style-deboned and tied) 2-3 days ahead, cover with wax paper and place in refrigerator to further age and tenderize the meat. This is the most requested recipe for anyone who is served this roast at our place.
Provided by Sageca
Categories Roast Beef
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Anytime between 9:00AM and 12 noon, salt and pepper meat. Preheat oven to 350*. Roast meat uncovered for 1 1/2 hours.
- Turn oven off. DO NOT OPEN oven door.
- Very important for good results!
- I always sealed the oven door with tape to make sure the boys did not accidentally open it.
- An hour before serving, turn oven to 350* and roast meat 45 minutes more.
- Remove from oven and let rest on counter top for 20 minutes before carving.
- Bring pan juices to a boil, add consommé and heat.
- Jus can be thickened it a bit with Veloutine*.
- Tips:Serve with deep brown potatoes and a vegetable of your choice. Extra "jus" and horseradish as accompaniments make the meal sublime.
- For a 10 pound roast, increase second cooking period to 1 hour.
- *Veloutine is an Instant Thickener made by Knorr.
Nutrition Facts : Calories 1678.6, Fat 149.2, SaturatedFat 62.3, Cholesterol 331.1, Sodium 756.1, Carbohydrate 3.7, Fiber 1.1, Sugar 0.1, Protein 75.7
BLACK PEPPER CRUSTED PRIME RIB WITH AU JUS
This is the most delicious, tender prime rib I have ever eaten. The garlic butter paste helps to hold in the juices. The au jus keeps it wonderfully moist on your plate and is so easy to prepare.
Provided by Marie
Categories Roast Beef
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1686.6, Fat 147.6, SaturatedFat 64, Cholesterol 364.7, Sodium 1135.8, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 80.1
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