Prime Rib Roast With Red Wine 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.

DELECTABLE PRIME RIB AND AU JUS

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.

PRIME RIB RED WINE AU JUS

Steps:

• 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. Add salt & pepper, to taste, when the au jus is your desired flavor. Strain and serve in individual bowls for each of your guests (and save the leftover au jus for sandwiches tomorrow!).

PERFECT PRIME RIB WITH RED WINE JUS RECIPE

Steps:

• Remove roast from oven, transfer to a large plate, and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest while you finish the jus. Meanwhile, increase oven temperature to highest possible setting, 500 to 550°F (260 to 290°C).

PRIME RIB ROAST WITH RED WINE AU JUS

Steps:

• Preheat the oven to 450 degrees F. In a small bowl combine a generous amount of salt and pepper. For a roast this size you can easily use 2 tablespoons of salt and 1 tablespoon of pepper, more or less, according to personal taste. Add the garlic salt, and onion salt to the bowl as well. Mix well. Sprinkle the seasoning over all sides of the beef, making sure to coat as much of it as possible. You want to season the top, bottom, sides- the entire surface should get a hit of seasoning. Place the roast fat-side-up on a rack inside of a roasting pan. Place the pan in the oven and cook for 30 minutes at 450 degrees F. Then turn oven down to 350 degrees F and continue to cook for about 1 1/2 hours. I used a meat thermometer on mine and took my roast out of the oven at 135 degrees F. That will cook it to medium rare. If you like yours cooked to medium, your thermometer should read 140 degrees F. Remove the roast once it hits 135 to 140 degrees, depending on your preference. Place the roast on a cutting board or platter and tent it loosely with foil. Allow to rest for about 10 to 15 minutes. (Hint: If you're making Yorkshire Pudding to go with the roast, you'll want to reserve any pan drippings to help make that recipe. If you don't have enough pan juices, you can use beef stock.) While the meat is resting, place your roasting pan on the stovetop. See if you can place it so it covers two burners. Turn the stove on medium heat and add the butter and onions, then begin to scrape the bottom of the pan with a wooden spoon. This will loosen all the good bits of roast on the bottom of the pan. That's where all that great flavour is. Don't be shy, scrape like crazy. Once the onions begin to turn brown add the garlic and continue cooking for 1 to 2 minutes- just enough time to allow the garlic to become fragrant. Now add the beef stock and red wine to the pan, cook on medium-high until the liquid is reduced by half. This will take between 15 to 20 minutes. Add salt and pepper to taste. Grab a large measuring cup and place a small strainer, or sieve, over the top. Pour the liquid over it so the strainer holds all the onions and garlic. Discard those. Use the Red Wine Au Jus as a dipping sauce for the rib roast. Au jus is thinner than gravy but just as delicious- just in case you weren't sure. Carve your roast into slices. Serve with red wine au jus. Enjoy!

RIB ROAST AU JUS

Steps:

• Halve garlic cloves and insert into roast, poking holes with point of knife. Cover and refrigerate overnight.
• The next day, remove roast from refrigerator 2 to 3 hours ahead of time to allow meat to come to room temperature. Preheat oven to 450*. Rub salt and pepper into roast (a light coating of olive oil may help), place fat side up in roasting pan and roast at 450* for 20 minutes. Reduce heat to 350* and continue roasting until internal temperature reaches 140* for medium rare. Remove from oven and let stand on cutting board for 20 minutes before carving.
• While roast is resting, place roasting pan on stove top over high heat. Add wine and cook for several minutes, scraping up any brown bits. Add beef stock, cook and reduce by half (about 20 minutes). Serve with sliced roast.

PRIME RIB WITH CABERNET JUS

Steps:

• Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
• Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
• Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.