Prime Rib With Cabernet Jus Food

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.

STANDING RIB ROAST WITH CABERNET AU JUS

Steps:

• Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
• Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.
• Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.

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.

PRIME RIB WITH CABERNET JUS

Steps:

• In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme.
• Simmer until mixture reduces to 2 cups, about 1 hour.
• (Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
• Preheat oven to 450 degrees F.
• Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper.
• Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven).
• (Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
• Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes.
• About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat.
• Add the cabernet reduction to the pan and bring it to a boil - make sure to scrape up all the tasty browned bits - and season to taste with salt and pepper; pour the jus into a sauceboat.
• Garnish the beef serving platter with sprigs of parsley.
• Carve the beef and serve, passing the jus separately.

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.

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 WITH CABERNET-VEGETABLE AU JUS & YORKSHIRE PUDDING WITH CHIVES

Steps:

• Preheat oven to 450 degrees F.
• Place roast, fat side up, on a roasting rack in a large, flameproof roasting pan.
• Make 6 slits/cuts into various sections of the beef. Insert a whole clove of garlic into slits.
• In a small bowl, mix together 1/2 Tbsp Dijon mustard, 1/2 tsp prepared horseradish, 3/4 Tbsp rosemary, salt & pepper with a whisk. Using a pastry brush, coat entire top of roast with this mixture. Place roast in lower part of the oven & roast for 20 minutes to seal outside coating.
• While roast is cooking, place onion, shallots, carrots, celery & mushrooms in a large ovenproof baking dish & sprinkle with a little olive oil, butter, salt & pepper. After roast has cooked for 20 minutes, reduce heat to 350 degrees F, & place vegetables on a rack below the roast. Continue roasting both the beef & vegetables for 1 hour.
• To make Yorkshire Pudding batter, in a food processor or blender, combine flour, eggs, milk, chives, salt & mix well so that mixture is smooth. Place in a small mixing bowl & refrigerate, covered, for at least 45 minutes.
• Remove vegetables from the oven & reserve for au jus/gravy. Continue cooking the roast for another 10 minutes, until rare to medium-rare. Remove roast from the oven, place on a carving board & cover with foil for 30 minutes (it will continue to cook & increase in doneness). Set aside the roasting pan; DO NOT SOAK!
• To make Yorkshire Pudding, while roast is resting under foil, preheat oven to 425 degrees F. Place butter & vegetable oil in a shallow baking dish & melt for 4 minutes. Immediately add chilled, whisked batter & bake for 20 minutes until pudding rises & becomes golden brown. Remove from oven, let cool 5 minutes & slice into pieces.
• Place roasting pan on the stove over medium heat. Add wine & deglaze pan, simmering the wine & scraping up brown bits from the roast for 7 minutes, or until reduced by 1/2. Add the stock & stir in 1/2 Tbsp Dijon Mustard, 1/2 tsp horseradish, 1 Tbsp rosemary & reserved roasted vegetables. Reduce by 1/2.
• Whisk together cornstarch & cold water. Add cornstarch mixture to wine/veggie mixture & season to taste. Keep warm until ready to serve.
• To serve, slice beef into servings. Top with Cabernet-Vegetable Au Jus/Gravy. Serve pudding slices alongside the beef.

HERB-CRUSTED PRIME RIB WITH RED WINE SAUCE

Steps:

• Make the sauce: in a large saucepan over high heat, warm the olive oil; add in carrots, celery, and onion; cook until the vegetables begin to brown, 6-8 minutes, stirring occasionally.
• Add in garlic; cook for 2 more minutes, stirring occasionally.
• Decrease heat to medium, add in tomato paste; cook about 2 more minutes, stirring occasionally.
• Add in broth, wine, vinegar, bay leaves, rosemary, and ½ teaspoon pepper; mix well.
• Bring to a boil over high heat, then decrease heat and let simmer 45 minutes.
• Strain sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon.
• Continue to simmer until about 3/4 cup of liquid remains, about 45 more minutes.
• Add the butter 1 tablespoon at a time, whisking to melt them.
• Season with salt and pepper to taste; remove sauce from heat.
• Let beef stand at room temperature 30-45 minutes before grilling; lightly brush or spray the roast all over with oil and season with the herbes de Provence, and salt and pepper to taste.
• Grill beef over Indirect Medium heat until cooked to desired doneness, 1 ½-1 ¾ hours for medium rare, but start checking with an instant-read thermometer after 1 ¼ hours.
• Transfer the beef to a cutting board, loosely cover with foil; let rest for 10-20 minutes.
• Meanwhile, warm the sauce over medium heat; carve the beef and serve warm with the sauce.