PRIME RIB of BEEF AU JUS

Most people will walk right past a standing rib roast when out shopping.  Prime Rib is from a standing rib roast. A true Prime Rib is a standing rib roast that has been graded as "Prime" rather than "Choice" or "Select." A choice cut rib roast is an acceptable second choice and a whole lot cheaper than prime. From now on I will refer to the standing rib roast as Prime Rib. If you know a good butcher ask for as many ribs as you will need from the 1st five ribs. Since this was first attempt at making a prime rib I did a little research, and consulted a few friends before beginning.

The start of a really great meal

INGREDIENTS
You will need:
1 (4.75 lb. approximately) two bone standing rib roast
Butchers twine
Lawry's Seasoned Salt
Lawry's Seasoned Pepper
Rosemary (optional)
2-4 Garlic cloves, smashed
NOTE: Two servings per rib bone. So a two rib roast should serve 4 people. 

4.75 lb Choice Standing Rib Roast 2 ribs

In case you are unaware most people believe Lawry's Prime Rib is hands down the best in the country. So I went to their website and found that they posted their recipe. To see their recipe for Prime Rib and Spinning Salad and their sides go to their website at http://www.lawrysonline.com/lawrys-primerib/chicago.

Cut rib bones almost off but leaving attached

What goes with Prime Rib? First and foremost it's Yorkshire pudding or mashed potatoes, a spinning salad, creamed spinach or creamed corn. Let's not forget a horseradish cream sauce for dipping. It's all on Lawry's website. I trimmed off some of the fat on the fat cap. To stick to the Lawry's recipe somewhat, I generously seasoned the roast on all sides with Lawry's Seasoned Salt and Pepper. Inside the flap is where you add your other treasures, spices and seasonings. A sprig of minced thyme and a couple of smashed garlic gloves under the flap works well. You can also plug a couple of cloves into the top before roasting.It's really up to you.

Seasoned with Lawry's Seasoned Salt and Pepper

Once seasoned on all sides place the roast in a pan and refrigerate overnight, or for at least 6 hours. When ready to cook the roast remove it from the refrigerator and allow to come to room temperature. 

Tie the rib bones in place using butchers twine

Lawry's will tell you to place a layer of rock salt on the bottom of the roasting pan and then a rack on top of that so that the meat and the salt never touch. 

I love a good salty crust but I'm trying to reduce my salt intake as much as possible. I also love au jus from the roast, so  I prepared a pan with a layer of cut carrots, celery and onions. This way you don't need a rack at all and the drippings from the roast flow over the vegetables to create a really great pan jus. Place the roast rib side down on the vegetable rack.

Ready for the oven

NOTE: You must have a really accurate meat thermometer. You don't want to blow this dinner by using a cheap or faulty thermometer. Place the tip of the thermometer in the center of the roast being careful not to let the tip of the probe touch a bone or be in a fat pocket.
Preheat the oven to 400°F.
Place the roast into the hot oven and cook for 20 minutes to start the browning process. Lower the temperature to 300°F. and continue to cook until the thermometer shows an internal temperature of 125°F - 130°F (approximately 3 hours.) Remove the roast from the oven and let it rest wrapped in foil for about 30 minutes. The roast will continue cooking during that time. If you cut it any sooner the jus will run out and be dry.
NOTE: If you want your meat more well done, let it go to 135°F before resting.      

Wrap roast in foil

 

Remove the vegetables and smash the juice out of them

To make the au jus you're going to need: 

1 teaspoon flour

1 cup beef stock (homemade preferred), heated

to taste salt

to taste pepper

Add some small onions if you like

DIRECTIONS

Remove the vegetables from the pot and pour all of the juice into a fat separator. Sprinkle the bottom of the pan with about a teaspoon of flour and scrape up all of the browned bits (fond). Slowly pour back the separated jus and a little of the fat while whisking the fond, removing all of the bits from the bottom. Au jus is not a gravy so don't look for a thick sauce. Strain the jus before serving.

Remove the strings, ribs and slice

Place some dinner and side plates in your oven while the meat is resting so they will be warm when ready to serve. Remove the strings and finish cutting off the ribs (bones) from the roast. You should get two generous servings cut from each bone. Place each serving on a plate and ladle some of the beef jus on the roast. Serve  the remaining hot au jus on the side in a gravy boat.

Hail to the King of Roasts. Can you hear me ROAR?

I have never made Yorkshire pudding for fear of liking it too much. I love creamed spinach so that is what we served on the side.

HOME ECONOMICS

In my opinion Filet Mignon, Prime Rib and Beef Wellington are special occasion meals that I would be happy to enjoy only once a year. Yes we could have gone out with a couple of friends, park the car  and spend several hundred dollars for Prime Rib dinners, sides and desserts, plus cocktails and tips. Frankly I can't afford it! So we opted for inviting a couple of unsuspecting guests to try out my first ever homemade Prime Rib. It was, in my opinion, as good as or better than most restaurant's Prime Rib. Dinner at home for 4 is about $25.00 per person, including wine, sides, and a dessert.

Finally, Lawry's Prime Rib remains on my food bucket list and one day, if I win the lottery, that dream will become a reality. If anyone has been there and had the Prime Rib or has tips or shortcuts, perhaps a family recipe for Christmas Prime Rib, please leave a comment at the bottom of this post.

© TMelle 2014