DELECTABLE PRIME RIB AND AU JUS
This particular recipe has brought me success both in personal and professional cooking. The recipe is written for a 10-pound loin, but, can be modified by size. It gives the prime rib a nice crust exploding with flavor, and an interior so tender, it'll (hopefully) leave you wanting more.
Provided by ElCapitan225
Categories Main Dish Recipes Roast Recipes
Time 4h25m
Yield 20
Number Of Ingredients 16
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.
Nutrition Facts : Calories 479 calories, Carbohydrate 3.7 g, Cholesterol 84.3 mg, Fat 38.4 g, Fiber 1.6 g, Protein 28.9 g, SaturatedFat 14.4 g, Sodium 5317.7 mg, Sugar 0.5 g
PRIME RIB AU JUS
Provided by Sandra Lee
Time 2h55m
Number Of Ingredients 8
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.
PRIME RIB ROAST WITH RED WINE AU JUS
Provided by Nancy Fuller
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Season the prime rib roast liberally with salt and pepper, then place it on a rack set inside a roasting pan and roast for 30 minutes. Turn down the oven temperature to 350 degrees F and roast until an instant-read thermometer inserted into the thickest part of the roast reads 130 degrees F for medium-rare, about 1 1/2 hours. Transfer the meat to a platter and tent with foil to keep warm.
- Place the roasting pan on top of the stove. Turn 2 burners to high heat, add the butter to the pan and use a wooden spoon to stir and scrape the bottom of the pan. Add the beef stock and red wine and cook until the liquid is reduced by half, about 20 minutes. Whisk in the rosemary and season with salt and pepper.
- Slice the meat between the bones into individual steaks and serve each with the red wine au jus.
BLACK PEPPER CRUSTED PRIME RIB WITH AU JUS
This is the most delicious, tender prime rib I have ever eaten. The garlic butter paste helps to hold in the juices. The au jus keeps it wonderfully moist on your plate and is so easy to prepare.
Provided by Marie
Categories Roast Beef
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1686.6, Fat 147.6, SaturatedFat 64, Cholesterol 364.7, Sodium 1135.8, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 80.1
PRIME RIB (FOOLPROOF ) WITH AU JUS GRAVY
A Christmas dinner tradition in my family accompanied with twice baked potatoes, rolls, green beans, fruit and great desserts! And the left overs are even better. Find roasts on sale?--have butcher give you the twine and place the seasonings on the roast, tie and freeze. Will marinate itself while you thaw it.
Provided by Shawn C
Categories Meat
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
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 ROAST AU JUS PERFECT EVERY TIME! NO FAIL
Member's Choice! Prime rib is an expensive cut of meat so having a foolproof method of cooking it is key. Follow Deb's instructions and you'll have a tender, succulent roast your family will love. There are no fancy seasonings in this recipe - just salt and pepper. The true flavor of the meat shines bright. The simple Au Jus is the perfect touch. This easy to follow roast recipe will be delicious for a special occasion.
Provided by Deb Crane @songchef
Categories Beef
Number Of Ingredients 7
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! :)
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