Prime Rib With Blue Cheese Dressing And Au Jus Recipes

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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.

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

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.

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

PRIME RIB WITH GARLIC AND BLUE CHEESE DRESSING



Prime Rib With Garlic and Blue Cheese Dressing image

Make and share this Prime Rib With Garlic and Blue Cheese Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (5 -6 lb) bone-in standing prime rib roast, trimmed of excess fat
6 large garlic cloves
1/4 cup lightly packed fresh rosemary leaf
1/4 cup lightly packed fresh basil leaf
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
3/4 cup heavy cream
1 garlic clove, thinly sliced
6 ounces blue cheese, crumbled
fresh ground black pepper

Steps:

  • Let the roast stand at room temperature 30-45 minutes before grilling.
  • In a food processor, finely mince the garlic, rosemary, basil, salt, and pepper; add in the mustard and olive oil; process to form a paste.
  • Smear the paste all over the top and sides of the roast.
  • Grill, bone side down, over Indirect Medium Heat until cooked to desired doneness, 1 ½ to 2 hours for medium-rare.
  • Transfer the roast to a cutting board and remove the bones.
  • Loosely cover the roast with foil and let rest for 20-30 minutes.
  • Meanwhile, make the dressing: add the cream and garlic in a medium saucepan.
  • Bring the cream to a boil over medium-high heat, then decrease the heat to a simmer and cook until the cream coats the back of a spoon, 5-10 minutes.
  • Remove the pan from the heat; add in the cheese, stirring to help it blend into the cream.
  • Season with pepper to taste; carve meat into slices.
  • Serve warm with the dressing.

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

KICKIN' BLUE CHEESE PRIME RIB SAUCE



Kickin' Blue Cheese Prime Rib Sauce image

This is an old recipe that I have "tweaked" over the years. I cook prime rib for special occasions for DH and I. This is good on any roast beef.

Provided by Cookiegirlandi

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup heavy cream
1/4 cup prepared horseradish
1/4 cup sour cream
1/4 cup crumbled blue cheese
1/2 teaspoon sugar
1 dash cayenne
salt and pepper

Steps:

  • Combine all ingredients at least an hour before serving for best flavor.
  • Enjoy.

Nutrition Facts : Calories 121.2, Fat 11.1, SaturatedFat 6.9, Cholesterol 33, Sodium 178.1, Carbohydrate 3.5, Fiber 0.5, Sugar 1.8, Protein 2.8

PRIME RIB AU JUS WITH YORKSHIRE PUDDING



Prime Rib Au Jus with Yorkshire Pudding image

Excellent holiday dish!

Provided by Elissa

Categories     Main Dish Recipes     Roast Recipes

Time 4h20m

Yield 6

Number Of Ingredients 11

1 (5 pound) bone-in beef rib roast
8 cloves garlic, quartered
¾ teaspoon salt
1 teaspoon freshly ground black pepper
2 cups eggs
2 cups milk
1 pinch salt
2 cups all-purpose flour
½ cup pan drippings from prime rib
½ cup white wine
2 cups beef stock

Steps:

  • Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.
  • Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.
  • When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
  • Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
  • While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.

Nutrition Facts : Calories 964.8 calories, Carbohydrate 39.5 g, Cholesterol 468.4 mg, Fat 57.7 g, Fiber 1.5 g, Protein 64.1 g, SaturatedFat 22.8 g, Sodium 608.1 mg, Sugar 5.8 g

PRIME RIB ROAST AU JUS PERFECT EVERY TIME! NO FAIL



Prime Rib Roast Au Jus Perfect Every Time! No Fail image

Member's Choice! Prime rib is an expensive cut of meat so having a foolproof method of cooking it is key. Follow Deb's instructions and you'll have a tender, succulent roast your family will love. There are no fancy seasonings in this recipe - just salt and pepper. The true flavor of the meat shines bright. The simple Au Jus is the perfect touch. This easy to follow roast recipe will be delicious for a special occasion.

Provided by Deb Crane @songchef

Categories     Beef

Number Of Ingredients 7

FOR ROAST
- prime rib roast (any size) 4-7 ribs
- salt
- pepper
FOR AU JUS
2 tablespoon(s) all-purpose flour
1 quart(s) cold beef broth

Steps:

  • Select a prime rib roast well marbleized with white or cream colored fat. (Follow these same directions for ANY size roast.) I choose a roast with at least 4 ribs or more. Also, I ask the butcher to remove the bones, put tie them back to the roast. This will make slicing so very easy!
  • Let meat stand at room temperature for at least one hour before cooking (longer is better). I leave it out on the counter for 4 hours. The goal is to get it to room temperature and let it stand at room temp (this aids in the cooking technique).
  • Preheat oven to 375 degrees.
  • Rub meat with salt (if you have Lawry's seasoned salt, use it if not, regular salt also works); sprinkle with pepper.
  • Place meat on a rack fat side up in a shallow roasting pan. Make sure the sides of the pan are not too high. Maybe 2-3 inch sides or the meat will not brown properly. Also, make sure the roasting pan is only slightly bigger than the roast itself. This will allow the juices to accumulate and not evaporate! DO NOT COVER; DO NOT ADD WATER.
  • Put roast in oven; cook for just one hour at 375. It will crackle and get a beautiful layer or crust to it. After one hour, turn off heat, but DO NOT open oven door at any time until ready to serve. (You can do this step early on and let the oven cool down completely before turning on the oven again.)
  • Regardless of the length of time meat has been in the oven 30 - 40 minutes before serving, TURN OVEN ON again. Reset temperature to 375 degrees and set a timer for 30 minutes. Once the oven comes up to temperature (this may take up to 15 minutes), test the temperature of the meat. If not cooked to desire temperature, cook for the remaining 15 minutes or until desired temperature is reached. If your roast is a bit smaller, you can check the temperature around 20-25 minutes. You want around 120 degrees, because it will continue to cook as it rests (130 degrees for medium rare).
  • Now open the door; remove roast to serving platter.
  • Cover with foil, and let rest for 10-15 minutes. Save the pan drippings for Au Jus. You can also make Yorkshire puddings from the fat you reserve.
  • To Make the Au Jus Sauce, while the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan. Place on the stove top over medium heat. Add the flour and cook, stirring, to form a roux. Pour in the beef broth and whisk into the roux, scraping all the caramelized beef drippings from the bottom of the pan. Turn heat to high and cook the sauce for 10 minutes until it reduces and thickens slightly (this is not a gravy, so don't expect a thick, heavy sauce). Adjust seasoning, strain and serve alongside the prime rib.
  • The meat will be very brown and crisp on the outside. Carve into slices. You'll find it beautifully pink all the way through, juicily oozing the succulence which proves that the meat is a medium rare. NOTE: If you do not like medium rare meat, please do not make this roast! Prime rib should never be cooked to medium. It will end up like the bottom of your shoe! Leave the medium and well done meat for other cuts of your choice.
  • The link to my method of https://www.justapinch.com/recipes/dessert/pudding/yorkshire-pudding-perfect-with-prime-rib.html. To me, Prime rib is not done unless there is Yorkshire Pudding! :)

PRIME RIB WITH BLUE CHEESE DRESSING AND AU-JUS



PRIME RIB WITH BLUE CHEESE DRESSING AND AU-JUS image

Categories     Beef     Bake

Yield 4 people

Number Of Ingredients 20

Prime rib & glaze
1 5-6 pound prime rib thawed
3 tsp minced garlic
2 TBS dried rosemary leaves
2 TBS basil
2 tsp kosher salt
2 tsp fresh ground black pepper
3 TBS hot honey mustard
3 TBS extra-virgin olive oil
Au-Jus
1 cup red wine
1 TBS thyme
4 cups of beef broth
drippings from the prime rib
Dressing
3/4 cup heavy cream
1/2 tsp minced garlic
6 oz blue cheese, crumbled
fresh ground black pepper
Optional- horseradish to taste

Steps:

  • 1. Let roast stand at room temperature for 30 minutes. Preheat oven to 450 degrees. 2. In a food processor, finely mince garlic, rosemary, basil, salt, and pepper. Add mustard and olive oil, processing to form a paste. Smear the paste over the top and sides of the prime rib. 3. Cook the prime rib, bone side down, at 450 degrees for 15 mins. (this is to sear the roast and blackin the glaze). Reduce heat to 325 degrees and cook for about 2 hours, or until internal temperature reaches 125 degrees, for rare to medium-rare. 4. Loosely cover the roast with foil and let rest for 20-30 minutes. The internal temp. will rise 5 to 10 degrees during this time. 5. To prpare the au-jus, drain the fat from the roasting pan leaving just the burnt pieces and bits. Place roasting over 2 burners on medium high heat. 6. Add red wine and boil to reduce while scrapping bottom of the pan with a wood spoon to get burnt pieces off the bottom. 7. Reduce heat to medium and slowly add beef broth while stirring and add thyme. 8. Reduce broth to half and then strain out thyme and the burnt bits and pieces. 9. To prepare the dressing, place cream and garlic in a medium saucepan. Bring to a boil over medium-high heat, then lower heat and simmer until the cream coats the back of a spoon, 5 to 10 minutes. 10. Remove the pan from the heat and stir in cheese. Season to taste with fresh ground black pepper.

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From flippedoutfood.com


PEPPERED PRIME RIB AU JUS | METRO
Generously season the prime rib and place it on top of the vegetables. Bake at 500°F for 15 minutes. Reduce the heat to 350°F and cook for 20 minutes. Remove prime rib from the oven after cooking. Add the salt and pepper, and brown. Deglaze with the wine. Pour the beef broth and add the herbs. Simmer in the broth for 15 minutes.
From metro.ca


PRIME RIB WITH ROSEMARY AU JUS RECIPE | 1855 BEEF
Preheat the oven to 200 degrees. Combine all of the spices for the prime rib and rub evenly across onto the meat. Place the prime rib onto a roasting rack inside of a roasting pan and place in the oven for approximately 2.5-3 hours, until the internal temperature of the prime rib is 120 degrees for medium rare, or 130 for medium rare. Remove ...
From 1855beef.com


GARLIC BLUE CHEESE DRESSING RECIPE FOR PRIME RIB - COOKEATSHARE
Groups / Garlic blue cheese dressing recipe for prime rib (0) Ain't No Thing Butta Chicken & Pig Wings. 42 members. popular wing recipes for creative twists sticks and ranch/ blue cheese dressing. They also. Great Recipes for Lent. 39 members. Great Recipes for Lent, Fish and other meat-less recipes perfect for those Fridays during. Kitchen Kibble. 1 member. recipes …
From cookeatshare.com


BLUE CHEESE DRESSING RECIPE | RECIPE | BLUE CHEESE SAUCE, PRIME …
Feb 20, 2017 - This blue cheese dressing is so good. My husband loves it. No matter how you serve it, it is absolutely delicious. Feb 20, 2017 - This blue cheese dressing is so good. My husband loves it. No matter how you serve it, it is absolutely delicious. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


SIMPLE, FOOLPROOF GARLIC HERB CRUSTED PRIME RIB WITH AU JUS
2021-12-15 Mix the garlic herb rub: Add the oil, garlic, rosemary, & thyme to a small bowl. Season with 1 tablespoon kosher salt & 2 teaspoons ground black pepper. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week.
From playswellwithbutter.com


TEXAS ROADHOUSE AU JUS RECIPE FOR PRIME RIB
Prime Rib Recipe. This prime rib recipe will work with any size roast you’re making. Every rib can feed two people, according to a good rule of thumb. Before ordering larger prime ribs, always check with your butcher. This ensures that you get the correct size. Preparation Time: 5 Minutes Cook Time: 40 Minutes Total Time: 45 Minutes
From fullformtoday.com


BONELESS PRIME RIB RECIPE - BEST BEEF RECIPES
2022-06-18 Preheat your oven to 450°F and pat your boneless rib roast dry with paper towels. Generously season your roast with sea salt and black pepper. Give it a good coating. Place the roast fat-side up on a pan with a roasting rack. Add it …
From bestbeefrecipes.com


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