Prime Rib With Blue Cheese Dressing And Au Jus Food

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.

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.

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.

KICKIN' BLUE CHEESE PRIME RIB SAUCE

Steps:

• Combine all ingredients at least an hour before serving for best flavor.
• Enjoy.

PRIME RIB WITH BLUE CHEESE DRESSING AND AU-JUS

Steps:

• 1. Let roast stand at room temperature for 30 minutes. Preheat oven to 450 degrees. 2. In a food processor, finely mince garlic, rosemary, basil, salt, and pepper. Add mustard and olive oil, processing to form a paste. Smear the paste over the top and sides of the prime rib. 3. Cook the prime rib, bone side down, at 450 degrees for 15 mins. (this is to sear the roast and blackin the glaze). Reduce heat to 325 degrees and cook for about 2 hours, or until internal temperature reaches 125 degrees, for rare to medium-rare. 4. Loosely cover the roast with foil and let rest for 20-30 minutes. The internal temp. will rise 5 to 10 degrees during this time. 5. To prpare the au-jus, drain the fat from the roasting pan leaving just the burnt pieces and bits. Place roasting over 2 burners on medium high heat. 6. Add red wine and boil to reduce while scrapping bottom of the pan with a wood spoon to get burnt pieces off the bottom. 7. Reduce heat to medium and slowly add beef broth while stirring and add thyme. 8. Reduce broth to half and then strain out thyme and the burnt bits and pieces. 9. To prepare the dressing, place cream and garlic in a medium saucepan. Bring to a boil over medium-high heat, then lower heat and simmer until the cream coats the back of a spoon, 5 to 10 minutes. 10. Remove the pan from the heat and stir in cheese. Season to taste with fresh ground black pepper.

PRIME RIB AU JUS WITH YORKSHIRE PUDDING

Steps:

• Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.
• Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.
• Preheat oven to 450 degrees F (230 degrees C).
• Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.
• When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
• Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
• While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.

PRIME RIB ROAST AU JUS PERFECT EVERY TIME! NO FAIL

Steps:

• Select a prime rib roast well marbleized with white or cream colored fat. (Follow these same directions for ANY size roast.) I choose a roast with at least 4 ribs or more. Also, I ask the butcher to remove the bones, put tie them back to the roast. This will make slicing so very easy!
• Let meat stand at room temperature for at least one hour before cooking (longer is better). I leave it out on the counter for 4 hours. The goal is to get it to room temperature and let it stand at room temp (this aids in the cooking technique).
• Preheat oven to 375 degrees.
• Rub meat with salt (if you have Lawry's seasoned salt, use it if not, regular salt also works); sprinkle with pepper.
• Place meat on a rack fat side up in a shallow roasting pan. Make sure the sides of the pan are not too high. Maybe 2-3 inch sides or the meat will not brown properly. Also, make sure the roasting pan is only slightly bigger than the roast itself. This will allow the juices to accumulate and not evaporate! DO NOT COVER; DO NOT ADD WATER.
• Put roast in oven; cook for just one hour at 375. It will crackle and get a beautiful layer or crust to it. After one hour, turn off heat, but DO NOT open oven door at any time until ready to serve. (You can do this step early on and let the oven cool down completely before turning on the oven again.)
• Regardless of the length of time meat has been in the oven 30 - 40 minutes before serving, TURN OVEN ON again. Reset temperature to 375 degrees and set a timer for 30 minutes. Once the oven comes up to temperature (this may take up to 15 minutes), test the temperature of the meat. If not cooked to desire temperature, cook for the remaining 15 minutes or until desired temperature is reached. If your roast is a bit smaller, you can check the temperature around 20-25 minutes. You want around 120 degrees, because it will continue to cook as it rests (130 degrees for medium rare).
• Now open the door; remove roast to serving platter.
• Cover with foil, and let rest for 10-15 minutes. Save the pan drippings for Au Jus. You can also make Yorkshire puddings from the fat you reserve.
• To Make the Au Jus Sauce, while the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan. Place on the stove top over medium heat. Add the flour and cook, stirring, to form a roux. Pour in the beef broth and whisk into the roux, scraping all the caramelized beef drippings from the bottom of the pan. Turn heat to high and cook the sauce for 10 minutes until it reduces and thickens slightly (this is not a gravy, so don't expect a thick, heavy sauce). Adjust seasoning, strain and serve alongside the prime rib.
• The meat will be very brown and crisp on the outside. Carve into slices. You'll find it beautifully pink all the way through, juicily oozing the succulence which proves that the meat is a medium rare. NOTE: If you do not like medium rare meat, please do not make this roast! Prime rib should never be cooked to medium. It will end up like the bottom of your shoe! Leave the medium and well done meat for other cuts of your choice.
• The link to my method of https://www.justapinch.com/recipes/dessert/pudding/yorkshire-pudding-perfect-with-prime-rib.html. To me, Prime rib is not done unless there is Yorkshire Pudding! :)

PRIME RIB WITH GARLIC AND BLUE CHEESE DRESSING

Steps:

• Let the roast stand at room temperature 30-45 minutes before grilling.
• In a food processor, finely mince the garlic, rosemary, basil, salt, and pepper; add in the mustard and olive oil; process to form a paste.
• Smear the paste all over the top and sides of the roast.
• Grill, bone side down, over Indirect Medium Heat until cooked to desired doneness, 1 ½ to 2 hours for medium-rare.
• Transfer the roast to a cutting board and remove the bones.
• Loosely cover the roast with foil and let rest for 20-30 minutes.
• Meanwhile, make the dressing: add the cream and garlic in a medium saucepan.
• Bring the cream to a boil over medium-high heat, then decrease the heat to a simmer and cook until the cream coats the back of a spoon, 5-10 minutes.
• Remove the pan from the heat; add in the cheese, stirring to help it blend into the cream.
• Season with pepper to taste; carve meat into slices.
• Serve warm with the dressing.