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Prime Rib Au Jus
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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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