Roast Rib of Beef au JusFrom chefelaine 7 years ago
How to make it
- Place the meat fat side up in a roasting pan.
- Insert a meat thermometer so the bulb is in the center of the meat, not touching bone or fat.
- Place in a preheated 300°F oven.
- Roast until rare or medium done, as desired, allowing for carryover cooking.
- Thermometer readings:
- Rare: 120°F (49°C)
- Medium 130°F (54°C)
- (Outer slices will be more done than center.)
- Roasting time will be at least 3-4 hours.
- Remove the meal from the pan, tent with tinfoil, and let stand in a warm place 30 minutes before carving.
- Drain off all but about 3-4 oz of the fat from the roasting pan.
- Be careful to retain any juices in the pan.
- Add the mirepoix to the pan
- Set the pan over high heat and cook until mirepoix is brown and moisture has evaporated, leaving only fat, mirepoix, and browned drippings.
- Pour off any excess fat.
- Pour about 1 pt of stock into the roasting pan to deglaze it.
- Stir over heat until brown drippings are dissolved.
- Pour the deglazing liquid and mirepoix into a saucean with the remaining stock.
- Simmer until mirepoix is soft and liquid is reduced by about one-third.
- Strain through a china cap lined with cheesecloth into a bain-marie.
- Skim fat carefully. Season to taste with salt and pepper.
- For serving, stand the roast on its widest end.
- Cut down beside the bones to free the meat, and slice the meat across the grain.
- Serve each portion with jus.
- Roast Rib-eye Roll, Top Round, Sirloin or Strip Join
- These cuts may be roasted by the same procedure; roast them on a rack.
- Roast Beef with Gravy
- Roast desired cut of beef according to the basic recipe. Prepare gravy according to your personal preference.
People Who Like This Dish 12
The Cookchefelaine Muskoka, CANA
The Rating63 people
This Is Great I Like to Do Roasts in The New Year and In The Spring...Lovely Recipe, Thanks!
High 5chef_irish in Gainesville loved it
It is always the simplest of food that appeals the most! Thanks, elaine.
Lorrainelacrenshaw in Horsham loved it
Both Candy and I love beef. Thanks, Elaine, you crazy little Cheffie!
Petedagnabbit in Barrie loved it
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