Boneless Prime Rib With Au Jus Recipes

PRIME RIB AU JUS

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.

BONELESS PRIME RIB WITH AU JUS

Steps:

• 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.
• Combine salt and pepper in a small bowl. Rub the roast evenly with olive oil, then with salt and pepper mixture.
• Allow roast to come to room temperature by letting it sit 2 hours.
• After 1-1/2 hours have passed, preheat your oven to 450 degrees F (oven should be preheated by the time the roast has reached room temperature). The oven rack should be on 2nd tier from the bottom and top rack should be placed with enough room for roasting pan to fit in oven, or remove top rack before preheating.
• Bake for 30 minutes. Remove roast from oven and reduce temperature to 200 degrees F. I open my oven door about 6 inches for approximately 6-7 minutes which reduces my temperature to 200 degrees F (ovens may vary).
• Return roast to oven and bake 24.5 minutes per pound (2 hours and 27 minutes for a 6 pound roast), or until internal temperature reaches 125-130 degrees F for medium rare (in the thickest part of roast with an instant read thermometer).
• Place roast on a cutting board or serving platter and loosely cover with foil. Allow to rest for 20 minutes. Prepare the au jus while roast is resting.
• Heat marinade and drippings mixture in a medium saucepan over medium high heat.
• Slowly add flour, while constantly whisking. Mixture will become a paste-like consistency.
• Pour beef broth into pan and whisk to combine. Increase heat to high and bring to a boil, whisking constantly.
• Boil until slightly thickened, whisking constantly (about 2-3 minutes). Remove from heat.

ROAST PRIME RIB WITH THYME AU JUS

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.