Print Friendly Recipe
- 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.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.