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.
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
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
THE PERFECT PRIME RIB ROAST
This is the best prime rib I've ever eaten or made. I will not even order from a restaurant anymore. Add any other seasonings to your taste.
Provided by Luckyz Recipes
Categories Main Dish Recipes Roast Recipes
Time 4h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
- Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
- Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 0.9 g, Cholesterol 84.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 13.6 g, Sodium 449.9 mg, Sugar 0.2 g
PERFECTLY JUICE PRIME RIB
This is my "tradmark" Christmas Eve Dinner. DH won't even order prime rib in a restaurant anymore, because he prefers mine. Its a super easy recipe, great for dinner parties, but DO NOT alter cooking times or directions. And DO NOT carve until just before serving. Here NEEDS a clarification!!! The salt is only intended to produce a shell to keep the moisture in. It's not intended to be consumed unless of course you like extremely salty foods. AFTER the roast has rested for 15 mins. Lightly scrape the salt away but not so much that you remove all the seasonings
Provided by Lightly Toasted
Categories Roast Beef
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine seasonings, and rub into roast.
- Let sit while oven preheats to 375.
- Place roast in broiling pan, fat side up or bone side up.
- Bake for 45 minutes.
- Turn oven off, DO NOT OPEN OVEN.
- One hour before serving, turn oven back on 45 minutes.
- Take rib out, LET STAND FOR 15 MINUTES.
- This is VERY important, it allows the juices to distribute.
- Do not carve "ahead of time", either. Scrape off the salt "shell." The meat directly underneath that will be very salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine, I PROMISE!
- Serve with au jus and horseradish sauce.
PERFECT PRIME RIB
Complete the perfect night with the Perfect Prime Rib recipe. Our Perfect Prime Rib is seasoned with garlic, rosemary and pepper and drizzled in mushroom gravy, making each forkful even better than the last.
Provided by My Food and Family
Categories Festive 2018
Time 2h50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Remove meat from refrigerator 30 min. before ready to roast. Heat oven to 500°F. Use boning knife to remove rack of rib bones, in one large piece, from meat, carefully cutting along edges of meat to remove the bones.
- Place rack of bones on center of foil-covered rimmed baking sheet. Combine salt and 1-1/2 tsp. pepper; sprinkle onto meat. Place meat, cut side down, on bones. Roast 20 min.
- Remove meat from oven. Reduce oven temperature to 325°F. Mix mayo, garlic, rosemary and mustard until blended; spread onto meat. Sprinkle with bread crumbs; press crumbs gently into mayo mixture to secure.
- Roast meat an additional 1-1/2 hours to 1 hour 40 min. or until meat registers at 135°F for medium-rare doneness (or 145°F for medium doneness) when meat thermometer is inserted into thickest part of meat.
- Remove meat from oven; cover loosely with foil. Let stand 15 min. (Temperature of meat will continue to rise 5°F to 10°F as it stands.) Meanwhile, cook mushrooms and shallots in large nonstick skillet on medium-high heat 8 to 10 min. or until mushrooms are golden brown, stirring occasionally. Deglaze skillet with wine; cook 3 to 4 min. or until most of the wine is evaporated. Add beef broth, gravy and remaining pepper; stir. Cook and stir 2 to 3 to min. or until heated through.
- Cut meat into 1/4-inch-thick slices. Serve with the mushroom gravy.
Nutrition Facts : Calories 570, Fat 45 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 120 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 0.5538 g, Sugar 0 g, Protein 33 g
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