Au Jus is a French term meaning "with juice". The term is used to describe the serving of meat surrounded in or served with a container of the natural juices produced as drippings while the meat was being cooked. It is not a typical sauce or gravy, but it is yummy!
Au Jus Sauce
Pour out most of the fat from the roasting pan the meat was in. Discard.
Place the roasting pan on two burners on medium heat. Add beef stock (the amount depends on the serving size of your meat). Stir to release any browned bits in the pan. You can also add some red wine at this step.
Bring to a boil and cook until the stock is slightly reduced (about 2 minutes). Season to taste with salt and pepper.
Another great accompaniment to a prime rib dinner is creamy horseradish sauce. Horseradish is a hard root that is quite spicy when prepared. The sour cream in this sauce cut the spiciness somewhat so that it compliments the meat in amazing ways
Friday, December 24, 2010
Place oven rack on lower level. Heat oven to 450 degrees F. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.) Cook 20 minutes. Reduce oven to 325 degrees F. and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10-minute intervals.
Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy, Adjust oven to 425 degrees.
Pour fat and all drippings out of pan into a fat separator, and set aside.
Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding.
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours, 10 minutes
* 1 standing beef rib roast (4 to 7 ribs, 9 to 18 pounds)
* fresh course-ground black pepper, as needed
* kosher salt (or other larger grain, flake-style salt), 1/2 teaspoon per bone
* softened butter, 1/2 tbsp per rib of beef
* large metal roasting pan with at least 3-inch sides.
* 2 tbsp flour
* 1 quart cold beef broth
1. Remove the prime rib from the refrigerator and place in the pan. No rack is needed as the rib bones form a natural rack, and will keep the prime rib off the pan. Rub the entire surface of the cold roast with butter, and coat evenly with the kosher salt and black pepper.
2. Leave the prime rib out at room temperature for 2 hours. Preheat the oven to 450 degrees F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes turn the oven down to 325 degrees F. and roast until the desired internal temperature is reached (see guide below). For medium-rare this will take approximately 15 minutes per pound.
3. Transfer to a large platter, and let the prime rib rest, loosely covered with foil for 30 minutes before serving. Cutting into the meat too early will cause a significant loss of juice.