Mustard And Thyme Baron Of Beef Au Jus Recipes

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.

HOMEMADE ROAST BEEF SANDWICH AU JUS

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

MUSTARD AND THYME BARON OF BEEF AU JUS

Steps:

• The evening before; slice small slits all over the roast then stuff with the garlic clove halves.
• Rub the roast all over with oil, then brush the top and sides of the roast with the mustard, then sprinkle with thyme and black pepper.
• Place into a shallow roasting pan, do not use a rack set directly on the pan (if any fat on the roast place it fatty-side up in the pan).
• Cover with plastic wrap and refrigerate 24 hours or up to 2 days (careful not to remove the mustard mixture on the roast with the plastic wrap).
• The following day remove the roast from the fridge, uncover and discard plastic wrap.
• Let sit out on the counter to bring down to room temperature (this might take a couple hours or more, it is an IMPORTANT step to relax the meat fibers to create a more tender juicy roast).
• Set oven to 450°F.
• Pour 1 cup beef broth into the roasting pan.
• Roast uncovered for 20 minutes in a preheated 450°F oven.
• After 20 minutes of cooking reduce the heat down to 325°F.
• Cook roast until desired doneness (please keep in mind, these times are for a 3-pound roast, and after the 20 minutes cooking time at 450¹F, you will need to adjust cooking time for larger roasts!).
• For a rare roast 50 minutes more cooking time.
• For medium-rare 60 minutes more cooking time -- 70 minutes for medium and 80 minutes for medium-well.
• When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out.
• To make the Jus set the roasting pan on stove top over medium heat.
• Add in 3 cups beef stock, using a wooden spoon scrape the bottom of the pan to release the browned bits, gently simmer for 4-5 minutes (adjust the heat downwards so that the Jus maintains a gentle simmer.
• Using an electric knife (if you have one) or a sharp carving knife slice the roast as thinly as possible and serve with the au Jus.

RIB ROAST WITH THYME-MUSTARD JUS

Steps:

• Mix mustard and 2 teaspoons thyme in small bowl. Place beef in heavy large roasting pan. Coat beef with mustard mixture. Cover; let stand 1 1/2 hours at room temperature or refrigerate overnight.
• Preheat oven to 375°F. Scrape off marinade from beef; reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until thermometer inserted into center of beef registers 120°F, about 10 minutes longer. Transfer beef to cutting board. Tent with foil to keep warm.
• Pour pan juices into 1-cup glass measuring cup. Spoon fat off top of pan juices. Return juices to pan. Place pan atop burners on medium-high heat. Add wine and 1/2 cup water. Boil until juices are reduced to 1/2 cup, scraping up any browned bits. Stir in remaining 1 teaspoon thyme.
• Cut beef into 1/2-inch-thick slices. Sprinkle with salt and pepper. Serve beef with reduced juices.

HOT BEEF SANDWICH AU JUS

Steps:

• Place beef roast in 3 1/2 to 4 quart slow cooker. In medium bowl, combine all remaining ingredients except buns. Pour over beef.
• Cover and cook on low setting for 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board or large plate. Slice beef with a knife or shred using 2 forks.
• Place meat on buns.
• If desired, skim fat from juices in slow cooker (how much fat present will depend on the cut of meat).
• Serve sandwiches with individual portions of juice for dipping.

IRISH ROAST BEEF WITH GUINNESS AU JUS

Steps:

• Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
• Preheat an oven to 250 degrees F (120 degrees C).
• Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
• Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
• Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
• Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.