Prime Rib With Blue Cheese Dressing And Au Jus Recipes

PRIME RIB AU JUS

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.

DELECTABLE PRIME RIB AND AU JUS

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.

BEEF AU JUS

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

EASY PRIME RIB RECIPE WITH AU JUS AND PERFECT CREAMY HORSERADISH SAUCE

Steps:

• Make the horseradish sauce ahead: stir together all ingredients and chill at least one hour, preferably overnight.
• Roast does not need to come to room temperature. Preheat oven to 450º F. Sprinkle all sides liberally with salt, then generously crack fresh black pepper over. If making the garlic-rosemary crust, in a small bowl, stir together softened butter or ghee, minced garlic, and rosemary, then pat evenly over roast. If not using a crust, simply pat softened butter over roast.
• Place in a roasting pan and put it in the oven. Cook for 15 minutes, then reduce heat to 325º F. Insert a meat thermometer into the center of the roast and cook until internal temperature is 113-115º F for very medium-rare. The roast will continue cooking after removing from oven. Baste roast every 30 minutes using a culinary brush with the fat that's dripped into the pan. When the roast reaches the desired temperature, remove roast from the oven, transfer the roast carefully to a cutting board, and let rest 20 minutes while you make the au jus.
• Place the roasting pan on the stove over medium-low heat. Add Worcestershire sauce and red wine and reduce slightly, by about 1/4. Add beef broth and continue to simmer until reduced to desired consistency. Carefully tilt the roasting pan and, using a spoon, discard excess fat floating on top. Carve roast and serve with au jus and horseradish sauce.

PRIME RIB WITH GARLIC AND BLUE CHEESE DRESSING

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.

PRIME RIB WITH BLUE CHEESE DRESSING AND AU-JUS

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.