ROAST PRIME RIB OF BEEF AU JUS RECIPES

Steps:

• Anytime between 9:00AM and 12 noon, salt and pepper meat. Preheat oven to 350*. Roast meat uncovered for 1 1/2 hours.
• Turn oven off. DO NOT OPEN oven door.
• Very important for good results!
• I always sealed the oven door with tape to make sure the boys did not accidentally open it.
• An hour before serving, turn oven to 350* and roast meat 45 minutes more.
• Remove from oven and let rest on counter top for 20 minutes before carving.
• Bring pan juices to a boil, add consommé and heat.
• Jus can be thickened it a bit with Veloutine*.
• Tips:Serve with deep brown potatoes and a vegetable of your choice. Extra ”jus” and horseradish as accompaniments make the meal sublime.
• For a 10 pound roast, increase second cooking period to 1 hour.
• *Veloutine is an Instant Thickener made by Knorr.

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.