Recipe

Roast Rib Of Beef Au Jus Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 10 months, 3 weeks ago Beef Rib roasted to perfection in a slow oven. A main your family and friends will definitely want seconds of ....even thirds! Prep:10m Cook:240m Servings:12	Chefelaine
	easy

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Ingredients

10 lb Beef rib, roast ready, bone in (one average-size rib roast)

4 oz Onion for Mirepoix

2 oz Carrots for Mirepoix

2 oz Celery for Mirepoix

1 qt Brown stock

to taste each Salt Pepper

Directions

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.

Variations:

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.

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Comments

chef_irish 10 months, 3 weeks ago said:
This Is Great I Like to Do Roasts in The New Year and In The Spring...Lovely Recipe, Thanks!
High 5

lacrenshaw 10 months, 3 weeks ago said:
It is always the simplest of food that appeals the most! Thanks, elaine.
Lorraine

dagnabbit 10 months, 3 weeks ago said:
Both Candy and I love beef. Thanks, Elaine, you crazy little Cheffie!
FIVE!

Pete

theoldrecluse 10 months, 3 weeks ago said:
I just happen to have some good sized standing beef rib roasts in the freezer. Thanks, Elaine. New Year's dinner now planned!

5

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