Prime Rib Au Jus Food

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.

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.

EASY AU JUS FOR PRIME RIB

Steps:

• Place the roasting pan from cooking prime rib on the stove over low heat after removing the roast from the pan. If you prefer, you can also use a separate pan to cook the beef au jus.Whisk Worcestershire Sauce and Red Wine into the dish along with drippings from the beef. If using the original roasting pan, scrape up any brown bits from the bottom of the pan for extra flavor. A wooden spoon works best for this.
• Add Beef Broth or juices from the prime rib. Bring to a simmer. Serve hot with sliced prime rib, and 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.

ROAST PRIME RIB WITH THYME AU JUS

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 (FOOLPROOF ) WITH AU JUS GRAVY

Steps:

• Have butcher cut ribs away from roast.
• Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt, pepper, marjoram, thyme and basil. Drizzle with Worcestershire.
• START IN EARLY AM (6 OR 7).
• Let rib roast stand for at least 2 hours until room temperature.
• Place meat in iron skillet, fat side up.
• Place in cold oven; turn on to 350° for one hour.
• Turn off oven.
• DO NOT PEEK OR OPEN OVEN AT ALL!
• For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
• Med Rare- 1 hour before serving turn on for 30 minutes, leave in oven for 30 minutes Well- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes Gravy: Remove meat from skillet.
• Put all gravy ingredients into skillet except cornstarch and water.
• Scrape bottom of skillet to remove bits from pan.
• When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.

PRIME RIB WITH CABERNET JUS

Steps:

• Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
• Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
• Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

BLACK PEPPER CRUSTED PRIME RIB WITH AU JUS

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.