Roast Rib of Beef au Jus Recipe

How to make it

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• 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.