Description:

Prime Rib Au Jus

Source:

Luan

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

Nov/Dec 99 issue of Cuisine Magazine has a very detailed explanation and also, instruction in the selection of the meat.