ROAST BEEF RECIPE WITH AU JUS RECIPES

Steps:

• Preheat the oven to 450 degrees F.
• Season the prime rib roast liberally with salt and pepper, then place it on a rack set inside a roasting pan and roast for 30 minutes. Turn down the oven temperature to 350 degrees F and roast until an instant-read thermometer inserted into the thickest part of the roast reads 130 degrees F for medium-rare, about 1 1/2 hours. Transfer the meat to a platter and tent with foil to keep warm.
• Place the roasting pan on top of the stove. Turn 2 burners to high heat, add the butter to the pan and use a wooden spoon to stir and scrape the bottom of the pan. Add the beef stock and red wine and cook until the liquid is reduced by half, about 20 minutes. Whisk in the rosemary and season with salt and pepper.
• Slice the meat between the bones into individual steaks and serve each with the red wine au jus.

Steps:

• Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.
• Preheat oven to 350 degrees F.
• To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.
• For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus.