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- Prime Rib Au Jus
- 1 4 rib roast (prepared by the butcher. Be sure and have the butcher weigh the meat before adding the fat cap - don't pay for the fat at the same per pound price as the meat)
- course salt
- salt and pepper
- mirepoix (1 cup (225 ml) each... diced carrots, celery and onion)
- 2 tbsp (30 ml) garlic minced
- 3 cups (700 ml) canned beef broth (low sodium)
- 2 cups (475 ml) dry red wine
- 1 tbsp (15 ml) fresh thyme leaves
- Rib Roast:
- Have the butcher cut the ribs away from the meat and add a "fat cap".
- Assemble together as 1 piece.
- Salt and pepper the meat.
- Add thick coating of course salt to the fat cap.
- Roast in a 325 degree (175 C.) oven for 2 1/2 hours.
- Internal temp should be 115 degrees (45 C.).
- Check temp every 10 minutes after the 2 hour mark. Temperature will rise faster toward the end.
- Remove from oven and cover with foil.
- Let stand for 20 minutes (while preparing the Au Jus)
- Temp should read 125 degrees (50 C.) (perfectly rare).
- Prepare the Au Jus:
- Reserve drippings if you plan to make Yorkshire pudding.
- Remove the bones (separate) and place in the pan.
- Add mirepoix and garlic.
- Place pan over 2 burners at high heat.
- Saute until vegetables are browned (approximately 10 minutes).
- Deglaze the pan with red wine (Be sure and scrape all the brown bits from the bottom of the pan).
- Add canned beef broth.
- Strain and add thyme.
- Taste... salt and pepper if needed.
- Nov/Dec 99 issue of Cuisine Magazine has a very detailed explanation and also, instruction in the selection of the meat.
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