Beef Prime Rib Au Jus Recipes

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CLASSIC ROAST PRIME RIB OF BEEF AU JUS



Classic Roast Prime Rib of Beef Au Jus image

This recipe is an easy method for cooking a perfect prime rib with a classic au jus sauce, every single time. It's perfect for the holidays or a party.

Provided by John Mitzewich

Categories     Dinner     Entree

Time 5h40m

Yield 8

Number Of Ingredients 8

For the Prime Rib:
1 standing beef rib roast (4 to 7 ribs, 9 to 18 pounds)
Black pepper to taste (fresh, coarse-ground)
2 to 3 teaspoons kosher salt (or other larger grain, flake-style sal)
2 to 3 tablespoons butter (softened)
For the Au Jus:
2 tablespoons all-purpose flour
1-quart beef broth (cold, 4 cups)

Steps:

  • Gather the ingredients.
  • Remove the prime rib from the refrigerator and place it in a large roasting pan with at least 3-inch sides.
  • Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at room temperature for 2 hours.
  • Preheat the oven to 450 F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes, reduce the oven temperature to 325 F and roast until the desired internal temperature is reached (see below). For medium-rare meat, this will take approximately 15 minutes per pound.
  • Transfer the roast to a large platter and loosely tent it with foil. Let it rest for 30 minutes before serving.
  • Gather the ingredients for the au jus.
  • Pour off all but 2 tablespoons of the fat from the roasting pan and place the pan on the stovetop over medium heat.
  • Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste.
  • Pour in the beef broth and whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.
  • Adjust the seasoning, strain, and serve alongside the prime rib in a gravy boat or pourable bowl.

Nutrition Facts : Calories 3535 kcal, Carbohydrate 2 g, Cholesterol 859 mg, Fiber 0 g, Protein 232 g, SaturatedFat 114 g, Sodium 1596 mg, Sugar 0 g, Fat 282 g, ServingSize 1 rib roast (4 to 8 servings), UnsaturatedFat 0 g

BEEF PRIME RIB AU JUS



Beef Prime Rib Au Jus image

This recipe comes from, "I Hate to Cook" by Peg Bracken, a cookbook that dates back to the 60's. A great recipe! I purchase my roasts (hotel style-deboned and tied) 2-3 days ahead, cover with wax paper and place in refrigerator to further age and tenderize the meat. This is the most requested recipe for anyone who is served this roast at our place.

Provided by Sageca

Categories     Roast Beef

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 4

8 lbs prime rib roast (hotel style)
1 teaspoon peppercorn, freshly ground
1/2 teaspoon salt
2 (10 ounce) cans beef consomme, cold

Steps:

  • Anytime between 9:00AM and 12 noon, salt and pepper meat. Preheat oven to 350*. Roast meat uncovered for 1 1/2 hours.
  • Turn oven off. DO NOT OPEN oven door.
  • Very important for good results!
  • I always sealed the oven door with tape to make sure the boys did not accidentally open it.
  • An hour before serving, turn oven to 350* and roast meat 45 minutes more.
  • Remove from oven and let rest on counter top for 20 minutes before carving.
  • Bring pan juices to a boil, add consommé and heat.
  • Jus can be thickened it a bit with Veloutine*.
  • Tips:Serve with deep brown potatoes and a vegetable of your choice. Extra "jus" and horseradish as accompaniments make the meal sublime.
  • For a 10 pound roast, increase second cooking period to 1 hour.
  • *Veloutine is an Instant Thickener made by Knorr.

Nutrition Facts : Calories 1678.6, Fat 149.2, SaturatedFat 62.3, Cholesterol 331.1, Sodium 756.1, Carbohydrate 3.7, Fiber 1.1, Sugar 0.1, Protein 75.7

TWO PRIME RIB AU JUS RECIPES (CLASSIC BEEF AND RED WINE)



Two Prime Rib Au Jus Recipes (Classic Beef and Red Wine) image

Two Quick and Easy Prime Rib Au Jus Recipe's - the perfect accompaniment to our Melt-in-Your-Mouth Prime Rib Recipe and Smoke Prime Rib Recipe. Your holiday dinner will be extra special with a butter soft prime rib roast and beef au jus.

Provided by Darcey Olson

Categories     Condiments

Time 5m

Number Of Ingredients 15

2 tbsp Beef Drippings or Unsalted Butter ((*Note 1))
2 tbsp All-purpose Flour
3 Cups Beef Consommé or Stock
1/2 tsp Soy Sauce or Worcestershire sauce
Sea Salt, To Taste ((*Note 2))
Black Pepper, To Taste
1 tbsp Beef Drippings or Unsalted Butter ((*Note 1))
1/4 Cup Dry Red Wine ( (*Note 3))
1/4 Cup Finely Diced Shallots
1 tbsp All-purpose Flour
1.5 Cup Beef Consommé or Stock
1 Sprig Fresh Thyme
1 Dried Bay Leaf
Sea Salt, To Taste ( (*Note 2))
Black Pepper, To Taste

Steps:

  • Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings). Sift the flour over the drippings/melted butter and whisk for 30-45 seconds.
  • Add 1 cup of beef broth and whisk to combine. Slowly pour in the remaining beef broth while continuing to whisk. Increase the heat to medium-high and add the soy sauce, sea salt, and black pepper.
  • Simmer for 4 minutes, allowing to reduce. Taste and adjust seasonings, if needed.
  • Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings).
  • Add the shallots and cook for 30 seconds, stirring occasionally.
  • Add the red wine and cook until the wine is reduced by about half (Tip- You should no longer smell the wine).
  • Sift the flour over the red wine mixture and whisk for one minute.
  • Add 1/4 cup of beef consommé and whisk. Add the rest of the beef consommé, thyme, bay leaf and black pepper. DO NOT add the salt until the end after you've tasted the reduced sauce.
  • Simmer on low for 3-4 minutes to further reduce the au jus. Fish out the thyme sprig and bay leaf and discard. Taste and adjust seasonings, if needed.

Nutrition Facts : Calories 58 kcal, Carbohydrate 3 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 266 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROAST PRIME RIB WITH THYME AU JUS



Roast Prime Rib with Thyme Au Jus image

Bobby Flay's Roast Prime Rib with Thyme au Jus recipe, from Boy Meets Grill on Food Network, makes for an impressive holiday main course.

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 6

1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves

Steps:

  • Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
  • Preheat oven to 350 degrees F.
  • Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
  • Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
  • Slice meat as desired and serve with thyme au jus.

EASY AU JUS FOR PRIME RIB



Easy Au Jus for Prime Rib image

Learn how to make the best Au Jus for Prime Rib with only 3 simple ingredients, plus pan drippings, following my easy 5-minute recipe!

Provided by Isabel Laessig

Categories     Sauce

Time 5m

Number Of Ingredients 4

1 cup beef broth (or juices from prime rib)
1 Tablespoon Worcestershire sauce
1 cup red wine
drippings from prime rib

Steps:

  • Place the roasting pan from cooking prime rib on the stove over low heat after removing the roast from the pan. If you prefer, you can also use a separate pan to cook the beef au jus.Whisk Worcestershire Sauce and Red Wine into the dish along with drippings from the beef. If using the original roasting pan, scrape up any brown bits from the bottom of the pan for extra flavor. A wooden spoon works best for this.
  • Add Beef Broth or juices from the prime rib. Bring to a simmer. Serve hot with sliced prime rib, and enjoy!

Nutrition Facts : Calories 117 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 534 mg, Sugar 2 g, ServingSize 1 serving

PRIME RIB AU JUS



Prime Rib Au Jus image

Provided by Sandra Lee

Time 2h55m

Number Of Ingredients 8

1 (4 to 5-pound) beef rib roast
5 cloves garlic, slivered
1/4 cup peppercorn and garlic marinade (recommended: McCormick's)
2 tablespoons spicy brown mustard
Salt and freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup red wine
1 cup beef broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to 15 minutes.
  • To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.

DELECTABLE PRIME RIB AND AU JUS



Delectable Prime Rib and Au Jus image

This particular recipe has brought me success both in personal and professional cooking. The recipe is written for a 10-pound loin, but, can be modified by size. It gives the prime rib a nice crust exploding with flavor, and an interior so tender, it'll (hopefully) leave you wanting more.

Provided by ElCapitan225

Categories     Main Dish Recipes     Roast Recipes

Time 4h25m

Yield 20

Number Of Ingredients 16

1 (10 pound) prime rib loin roast
2 cups concentrated beef base (paste)
1 clove garlic, minced
½ cup chopped fresh thyme
½ cup dried oregano
½ cup whole black peppercorns
2 teaspoons salt
2 ½ cups water
1 tablespoon concentrated beef base (paste)
2 tablespoons dry red wine
1 teaspoon finely chopped fresh thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
1 stalk celery, quartered
½ white onion, coarsely chopped
½ carrot, peeled and coarsely chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from the roast, but leave smaller areas of fat in place.
  • In a bowl, mix 2 cups of beef base with minced garlic, and rub the mixture generously all over the roast. Sprinkle the roast with 1/2 cup of fresh thyme, 1/2 cup of oregano, the black peppercorns, and salt. Place into a roasting pan.
  • Roast in the preheated oven until the meat has formed a brown crust and a quick-read meat thermometer inserted into the thickest part of the roast measures 135 degrees F (57 degrees C), for medium-rare, about 3 hours. If you prefer the meat well-done, roast an additional 45 minutes. Remove roast from oven, and allow to stand while you make the sauce. Temperature of the meat will rise about 10 more degrees as it rests.
  • Pour the water into a saucepan, and dissolve 1 tablespoon of beef base in the water. Mix in the red wine, and stir in 1 teaspoon of thyme, 1 teaspoon of oregano, and the garlic powder. Add the celery, onion, and carrot pieces to the sauce. Bring the mixture to a boil, and cook, stirring often, until the sauce reduces by half, 20 to 30 minutes. Strain sauce and discard vegetables before serving sauce with the roast.

Nutrition Facts : Calories 479 calories, Carbohydrate 3.7 g, Cholesterol 84.3 mg, Fat 38.4 g, Fiber 1.6 g, Protein 28.9 g, SaturatedFat 14.4 g, Sodium 5317.7 mg, Sugar 0.5 g

BEEF AU JUS



Beef Au Jus image

This is the most minimalist method for doing a quick au jus for your prime rib of beef.

Provided by Chef John

Categories     Sauces

Time 15m

Yield 4

Number Of Ingredients 4

¼ cup beef fat drippings from a prime rib or other roast beef (see footnote)
1 ½ tablespoons all-purpose flour
2 cups beef broth
salt and ground black pepper to taste

Steps:

  • Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
  • Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
  • Boil mixture until it thickens slightly; season with salt and pepper to taste.

Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg

BEEF ROLLED RIB ROAST AU JUS



Beef Rolled Rib Roast au Jus image

Make and share this Beef Rolled Rib Roast au Jus recipe from Food.com.

Provided by Kaccy G.

Categories     Roast Beef

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 4

4 lbs beef rib eye roast
1/2-1 teaspoon salt (optional)
1/2 teaspoon pepper (optional)
seasoning, of your choice

Steps:

  • Place meat, fat side up, on a rack in a shallow roasting pan.
  • Season roast with salt, pepper and other spices, if desired.
  • Insert a meat thermometer into the thickest portion of the meat.
  • Do not add water or other liquid; do not cover.
  • Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F.
  • Remove the roast from the oven; cover with foil and let it stand 15 minutes.
  • The meat's temperature will rise 5 degrees during the time it stands.
  • Serve with Beef au Jus, if desired.
  • Beef au Jus: After removing meat from the oven, spoon drippings from pan; skim fat.
  • Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom.
  • Stir in pan drippings.
  • Cook and stir until bubbly.
  • For a richer flavor, stir in 2 teaspoons instant beef bouillon granules.
  • Season to taste.

Nutrition Facts : Calories 414.3, Fat 33.4, SaturatedFat 13.6, Cholesterol 102.8, Sodium 84.7, Protein 26.5

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From campbellrevillon.blogspot.com


PRIME RIB RED WINE AU JUS - BAKE IT WITH LOVE
2016-12-24 Instructions. Combine all ingredients in a medium saucepan and bring to a rolling boil at medium high heat. Reduce heat to low and allow to simmer for 10 minutes, taste and simmer for an additional 5-10 minutes if you would like a stronger au jus. Do not reduce the au jus too much, as it should be a thinner sauce than gravy.
From bakeitwithlove.com


BONELESS PRIME RIB WITH AU JUS | DAVIS BROS, INC.
For the prime rib: Place prime rib (fat side up) on a rack in a roasting pan. Whisk together soy sauce, Worcestershire sauce, garlic powder, onion powder, browning sauce and water in a medium bowl. Using a meat injector, inject approximately 3/4 cup of the marinade evenly throughout roast. Pour remaining marinade in bottom of roasting pan.
From davisbrosinc.com


BEST PRIME RIB AU JUS (WITH OR WITHOUT DRIPPINGS ... - BAKE IT WITH …
2021-10-07 The very best prime rib au jus is an important part of serving an amazing prime rib dinner for your Christmas dinner or holiday meals! This incredibly flavorful beef sauce is easy to make - just as easy as starting with a store-bought packet! My delicious prime rib au jus combines hearty beef flavors with the flavorful drippings from your prime rib roast!
From bakeitwithiove.com


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