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Prime Rib Au Jus
(Cuisine, December 1999, Issue 18, p. 27)
Makes: Six 10 oz. Slices Total Time: 2 1/2–3 1/2 Hours Rating: Easy
For the Prime Rib—
Season with Salt and Roast:
1 4-rib roast, (about 8 lb.)
For the “Au Jus”—
Brown:
Prime rib bones, cut apart
1 cup carrot, diced
1 cup yellow onion, diced
1 cup celery, diced
2 T. garlic, minced
Deglaze with:
2 cups dry red wine
Add and Simmer:
3 cups low-sodium beef broth
Strain, then Add:
1 T. fresh thyme leaves
Preheat the oven to 325°. Place the roast in a shallow roasting pan, rib-side down. You don’t need a rack.
To season, rub a thick coat of coarse salt on top of the fat—it seasons the roast and “au jus,” and holds in the heat. Place roast in oven on bottom rack. Check the internal temperature of the roast after 2 hours. This will give you an idea of where you are. Place the thermometer in the thickest part of the roast, away from the rib bones and the ends (which cook faster). This first temperature will be 80–90°. It should take about 2 1/2 hours for the roast to reach 115°, but its temperature rises quickly toward the end. So, take its temperature (in the same spot in the roast as before) about every 10 minutes after the 2-hour mark. Don’t let it overcook. Once the roast reaches 115°, remove it from the oven and place it on a cutting board with a trench. You’ll need the trench to catch all the juices when you carve. Cut the strings and remove them, and then remove the ribs and set them aside for the “au jus.” Cover the roast with aluminum foil, and let it rest for 20 minutes while making the “au jus.” The foil helps the residual heat finish “cooking” the roast. After 20 minutes, check the temperature one more time. It should be about 125°—perfectly rare. Pour fat out of the pan. Cut between bones and into individual ribs. Return ribs to the pan. Place pan over two burners on high heat.
To brown, add the vegetables to the bones, and saute until the vegetables are browned, about 10 min.
Deglaze the pan with wine, making sure to scrape all the brown bits from the bottom of the pan.
Add broth, and simmer for 10 minutes. Remove bones.
Strain “au jus” in strainer lined with cheesecloth. Add thyme. Taste first, then season with salt and pepper if needed. Remove the fat cap. To carve, place pressure on the downward stroke only. Don’t saw back and forth. It will make marks on the slices. I like really thick slices. You’ll get about 6–7, 10 oz. slices out of a 4-rib roast.
Nutrition Information (Per 10 oz. of beef with 1/4 cup):
725 calories 48% calories from fat 38g total fat 4g carb. 661mg sodium
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© August Home Publishing Company
www.CuisineAtHome.com PJ
I gues my biggest concern is that I don't want for it to come out tough or dry. Not sure if this meat can tend to be tough, and not sure how to ensure that it doesn't dry out. Thanks!
