Rib roast "au jus"
Votes: 2
Time: 2 hours 55 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
To prepare this roast, you'll need prime rib beef—a juicy, tender cut from the back. Before roasting, rub it all over with mustard, sprinkle with a dry rub, and lard with garlic. This will give your roast a wonderful crust and a stunning aroma. Once the meat is cooked, combine the juices with red wine and Worcestershire sauce and reduce them slightly on the stovetop. Serve the beef "au jus," which means with the juices in French, drizzled over the meat itself or a side dish. With this recipe, even a novice cook can easily prepare a sumptuous holiday dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 marbled prime rib steak with a high fat content (rib cut) weighing 1.8 - 2.3 kg.
- 5 cloves of garlic, cut into strips
- 1/4 cup dry pepper-garlic marinade
- 2 tablespoons hot mustard
- 2 tsp Worcestershire sauce
- 0.5 cups red wine
- 1 cup beef broth
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Recipes with similar ingredients: beef ribs, red wine, dry marinade, Worcestershire sauce, mustard
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Using a small, sharp knife, make slits in the meat about 7 cm apart and insert garlic slices into the slits. Using a pastry brush, coat the entire meat with mustard. Sprinkle with the pepper-garlic marinade, completely coating the meat.
- Place the roast on a rack set in a roasting pan and roast until a thermometer inserted into the center of the meat registers 135°F (55°C). Remove the roast from the oven, cover with foil, and let rest for 10-15 minutes.
- Prepare "au jus"Place the roasting pan on the stovetop over medium-low heat. Stir in the Worcestershire sauce and wine, scraping up any browned bits from the bottom. Reduce the liquid slightly and add the broth. Bring to a simmer and reduce slightly. Serve the juices with the sliced meat.
Categories:
recipe / Festive dishes / Main courses / Meat / / French cuisine / Sandra Lee
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