Friday, January 4, 2013

Day 4: Herb Crusted Prime Rib Roast with Au Jus

As it is Friday, I thought you might like to try a nice roast recipe sometime this weekend. This recipe feeds a small crowd with enough leftovers for another meal ...something I have planned for tomorrow! Hope you enjoy.

Herb Crusted Prime Rib Roast
1 8 -10lb prime rib roast
5 cloves garlic (finely chopped)
10 sprigs fresh thyme (finely chopped)
10 sprigs rosemary (finely chopped)
10 cups beef stock
4 shallots (finely chopped)
salt and pepper

1) Evenly cover roast with thyme, rosemary, salt and pepper.
2) Oil a large fry pan and place on high heat.
3) Brown all sides of the roast in the fry pan then transfer to a roasting pan (rib side down).
4) Place in oven at 350F for approximately 2 - 2 1/2 hours depending on desired doneness (use a meat thermometer for an accurate temperature reading).
5) Once meat has reached the desired internal temperature, cover with foil and let rest 15 minutes before carving.

Au Jus
1 cup red wine
10 cups beef stock
2 shallots (finely chopped)
1 clove garlic (minced)
2 whole thyme sprigs
1/2 whole rosemary sprig
2 T butter
Pepper to taste

1) In a saute pan heat garlic and shallots in butter until soft and brown.
2) Add wine to garlic and shallot mixture and reduce by half.
3) Transfer wine mixture to a sauce pan and add beef stock and herbs and place on high heat and reduce to approximately 4 cups. Adjust seasoning if necessary.
4) Remove from heat, strain and reheat before serving.
5) Serve in ramekins with roast beef.


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