Time
290 min
Serving
20 persons
Calories
479
This standing rib roast au jus recipe has brought me success in both personal and professional cooking. This recipe is written for a 10-pound prime rib roast, but it can be scaled if your roast is a different size. The finished roast has a flavorful crust and meat so tender, it'll most likely leave you wanting more.
Ingredients
- prime rib loin roast: 1 piece (10 pound)
- concentrated beef base (paste): 2 cups
- clove garlic: 1 piece (minced)
- fresh thyme: 0.5 cup (chopped)
- oregano: 0.5 cup (dried)
- whole black peppercorns: 0.5 cup
- salt: 2 tsp
- ½ cups water: 2 piece
- concentrated beef base (paste): 1 Tbsp
- dry red wine: 2 Tbsp
- fresh thyme: 1 tsp (finely chopped)
- oregano: 1 tsp (dried)
- garlic powder: 0.5 tsp
- medium white onion: 0.5 piece (chopped)
- medium carrot, peeled and: 0.5 piece (chopped)
- stalk celery, quartered: 1 piece
Metric Conversion
Stages of cooking
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Make the roast: Preheat the oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from roast, but leave smaller areas of fat in place.
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Mix beef base and garlic together in a bowl. Mix thyme, oregano, peppercorns, and salt together in another bowl. Rub beef base mixture generously all over roast, then sprinkle with herb mixture. Place roast into a roasting pan.
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Roast in the preheated oven until meat has formed a brown crust, about 3 hours. An instant-read thermometer inserted into the thickest part of the roast should read 130 degrees F (54 degrees C) for medium-rare. Remove from the oven and let stand while you make the sauce; the temperature will rise 5 to 10 degrees F as it rests.
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Make the sauce: Whisk water and beef base together in a saucepan over medium-low heat until base dissolves. Whisk in red wine, thyme, oregano, and garlic powder, then add onion, carrot, and celery. Bring to a boil, then reduce the heat and simmer, stirring frequently, until sauce reduces by about half, 20 to 30 minutes. Strain sauce and discard vegetables. Serve with roast.
