Monday, January 31, 2011

Beef Rib Roast au jus

This is called prime rib when you order it in a restaurant. It's a favorite Sunday dinner for us and it's so easy to make at home. Only four steps; 1-open the oven. 2-put the meat in. 3-close the oven. 4-take the meat out. Another nice thing is that you'll have 1-1/2 hours to do whatever else you need to do for dinner and still have plenty of time to relax with a glass of wine (HERE).
 This is a small 3-1/2 lb rib roast.  It will serve 4.
It's enough for us with leftovers.
 Season it as you like. I used garlic salt, seasoned salt, pepper and thyme.
 Rub the seasonings into the meat and pop it into a preheated 450 oven and immediately reduce the heat to 350. Roast for about 1-1/2 hours, or 20-25 minutes a pound for a small roast like this. 
 The outside will be crusty brown.
Let it rest for 10 minutes while you make 
the au jus. 
Remove most of the fat from the roasting pan and
 add 2 C water (less than the package says for
 a richer flavor) to the drippings along with the 
contents of a package of au jus mix. 
Stir over heat until it comes to a boil. 
The inside of the roast will be a perfect medium rare. Slice the roast into thick slices.
Serve the au jus ladled over the the beef slices.  Pour remaining au jus into a sauce boat, 
because you'll want more.
 Serve with your favorite potato side and a fresh vegetable. We had garlic mashed potatoes, but the Cheesy Potato Casserole is very good with this.

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