Prime Rib with Jus

by arnold on February 3, 2007

Perfect for entertaining a big group, I normally make my Prime Rib around the holidays. It’s a bit of work, but it’s worth it just to see the reaction on your guests faces when it arrives at the table. This is a combination of recipes from Lawry’s the Prime Rib and Cook’s Illustrated.

INGREDIENTS
1 standing bone-in rib roast with ribs removed and reserved, patted dry.
Lawry’s Seasoned Salt
1 cup red wine
1 3/4 cups low-sodium beef broth
1 3/4 cups low-sodium chicken broth
2 sprigs fresh thyme

DIRECTIONS

  1. Remove roast and ribs from refrigerator and let stand at room temperature 2 hours.
  2. After 2 hours, sprinkle fatty cap and ends of roast with Lawry’s Seasoned Salt.
  3. Heat heavy roasting pan or heavy-bottomed 12-inch skillet over medium heat until hot, about 4 minutes.
  4. Place roast fat side down in roasting pan/skillet and cook until well-browned, 12 to 15 minutes. Using tongs, stand roast on end and cook until well-browned, about 4 minutes. Repeat with other end. Do not brown side where ribs were attached.
  5. Place roast browned-side up on cutting board and cool 10 minutes.
  6. Place wire roasting rack in roasting pan.
  7. Tie browned roast to ribs and place bone-side down in roasting rack.
  8. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound.
  9. Transfer roast to cutting board and tent loosely with foil. Increase oven temperature to 450 degrees for Yorkshire pudding.
  10. Prepare au jus using the recipe below.

Jus Recipe

  1. While roast rests, spoon off fat from roasting pan, reserving 3 tablespoons for Yorkshire puddings.
  2. Set roasting pan over 2 burners at high heat. Add wine to roasting pan. Using wooden spoon, scrape up browned bits and boil until reduced by half, about 3 minutes.
  3. Add beef broth, chicken broth, and thyme.
  4. Cut twine on roast and remove meat from ribs; re-tent meat. Add ribs, meaty side down, to roasting pan and continue to cook, stirring occasionally, until liquid is reduced by two-thirds (to about 2 cups), 16 to 20 minutes.
  5. Add any accumulated beef juices from meat and cook to heat through, about 1 minute longer. Discard ribs.
  6. Strain jus through mesh strainer into gravy boat, pressing on onions to extract as much liquid as possible. Serve with prime rib.

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{ 2 comments… read them below or add one }

JT January 15, 2009 at 3:24 pm

Discard ribs??? Are you kray-kray???

Reply

Arnold January 19, 2009 at 1:51 pm

@JT: Yea…this is an old post…i was young and stupid back then. Now I eat them before I start slicing the rest of the prime rib. :P

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