ROAST PRIME RIB WITH THYME AU JUS
Bobby Flay's Roast Prime Rib with Thyme au Jus recipe, from Boy Meets Grill on Food Network, makes for an impressive holiday main course.
Provided by Bobby Flay
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
HERBED AND SPICED ROASTED BEEF TENDERLOIN
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Provided by Eileen D.
Categories Main Dish Recipes Roast Recipes
Time 6h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
- Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
- Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.
Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g
THYME AND SPICE RUBBED ROAST BEEF TENDERLOIN AU JUS
Arrange the roast on a platter and garnish with fresh rosemary and thyme sprigs, presenting the sauce in a gravy boat. Serve with mashed potatoes and sauteed haricots verts. This meal is a perfect match with cabernet sauvignon. Cooking Light.
Provided by Barbell Bunny
Categories Meat
Time P1DT40m
Yield 3 ounces beef, 7 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl.
- Rub mixture evenly over all sides of beef.
- Wrap tightly in plastic wrap, and refrigerate 24 hours.
- Preheat oven to 400 degrees.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add beef to pan; cook for 5 minutes, turning to brown on all sides.
- Transfer beef to a roasting rack coated with cooking spray; place rack in a roasting pan. Bake for 26 minutes, or until a thermometer registers 135 degrees or desired degree of done-ness.
- Remove from oven, and let stand for 10 minutes before slicing.
- Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
- Heat skillet over medium heat.
- Coat skillet with cooking spray.
- Add shallots to skillet and cook 4 minutes, or until tender, stirring occasionally.
- Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits. Simmer until reduced to 1 cup (about 4 minutes). Serve with beef.
Nutrition Facts : Calories 365.8, Fat 23, SaturatedFat 9, Cholesterol 97.5, Sodium 483.1, Carbohydrate 1.1, Fiber 0.1, Protein 28.8
MUSTARD AND THYME BARON OF BEEF AU JUS
Baron-Of-Beef which is also called top round is a great alternative to the more expensive cuts of roasts. Plan ahead the roast needs to be refrigerated overnight then brought down to almost room temperature before roasting. If you are serving a large number of guests I strongly suggest to purchase 2,3 or even 4 (3-pound roasts) and cook them all together in a larger roasting pan, the larger-size top rounds tend not to be as good in flavor or tenderness, also increase the beef broth to 8 cups or even a little more for multiple roasts, do not place the roasts on a rack, set them directly in the roasting pan. Remember, leave the roast out and bring down to almost room temperature before roasting, this is an important step, even MORE important for less expensive cuts meat!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time P1DT6m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- The evening before; slice small slits all over the roast then stuff with the garlic clove halves.
- Rub the roast all over with oil, then brush the top and sides of the roast with the mustard, then sprinkle with thyme and black pepper.
- Place into a shallow roasting pan, do not use a rack set directly on the pan (if any fat on the roast place it fatty-side up in the pan).
- Cover with plastic wrap and refrigerate 24 hours or up to 2 days (careful not to remove the mustard mixture on the roast with the plastic wrap).
- The following day remove the roast from the fridge, uncover and discard plastic wrap.
- Let sit out on the counter to bring down to room temperature (this might take a couple hours or more, it is an IMPORTANT step to relax the meat fibers to create a more tender juicy roast).
- Set oven to 450°F.
- Pour 1 cup beef broth into the roasting pan.
- Roast uncovered for 20 minutes in a preheated 450°F oven.
- After 20 minutes of cooking reduce the heat down to 325°F.
- Cook roast until desired doneness (please keep in mind, these times are for a 3-pound roast, and after the 20 minutes cooking time at 450¹F, you will need to adjust cooking time for larger roasts!).
- For a rare roast 50 minutes more cooking time.
- For medium-rare 60 minutes more cooking time -- 70 minutes for medium and 80 minutes for medium-well.
- When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out.
- To make the Jus set the roasting pan on stove top over medium heat.
- Add in 3 cups beef stock, using a wooden spoon scrape the bottom of the pan to release the browned bits, gently simmer for 4-5 minutes (adjust the heat downwards so that the Jus maintains a gentle simmer.
- Using an electric knife (if you have one) or a sharp carving knife slice the roast as thinly as possible and serve with the au Jus.
Nutrition Facts : Calories 342.2, Fat 19, SaturatedFat 6.1, Cholesterol 117.4, Sodium 591.5, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 39.2
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- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides. Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan. Bake at 400° for 26 minutes or until a thermometer registers 135° or desired degree of doneness. Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
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