Roast Prime Rib With Thyme 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.

BOBBY FLAY'S PRIME RIB ROAST 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. 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 (we cooked it until medium, about 140 degrees). 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.

BEEF PRIME RIB AU JUS

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.

RIB ROAST WITH THYME-MUSTARD JUS

Steps:

• Mix mustard and 2 teaspoons thyme in small bowl. Place beef in heavy large roasting pan. Coat beef with mustard mixture. Cover; let stand 1 1/2 hours at room temperature or refrigerate overnight.
• Preheat oven to 375°F. Scrape off marinade from beef; reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until thermometer inserted into center of beef registers 120°F, about 10 minutes longer. Transfer beef to cutting board. Tent with foil to keep warm.
• Pour pan juices into 1-cup glass measuring cup. Spoon fat off top of pan juices. Return juices to pan. Place pan atop burners on medium-high heat. Add wine and 1/2 cup water. Boil until juices are reduced to 1/2 cup, scraping up any browned bits. Stir in remaining 1 teaspoon thyme.
• Cut beef into 1/2-inch-thick slices. Sprinkle with salt and pepper. Serve beef with reduced juices.

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.

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.