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Rib Roast with au Jus

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ready in: 2-5 hrs
serves/makes:   6

recipe id: 768
cook method: stovetop, oven

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6 pounds 3-rib prime rib beef roast
6 cloves fresh garlic, crushed, peeled
fresh or dried rosemary
fresh or dried basil
fresh or dried thyme
kosher or table salt
fresh cracked black pepper
2 tablespoons Kitchen Bouquet browning sauce
oil, olive oil, butter or bacon drippings
2 carrots, scraped and cut in large chunks
2 potatoes, peeled and cut in large chunks
1 Vidalia or sweet type onion, peeled, halved
2 cups table quality red wine
1/4 cup apple cider vinegar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/4 cup red wine vinegar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 1/2 cup table quality red wine
1 cube beef bouillon, DISSOLVED IN
1 1/2 cup water
2 tablespoons dark brown sugar
1/4 cup beef drippings
2 tablespoons Kitchen Bouquet browning sauce (additional)
2 tablespoons chopped parsley


When buying a roast, be sure to buy a prime, or top choice roast cut from the small loin end (preferably ribs 12 through 10). Have the butcher trim off the chine/backbone. (Your dog might appreciate these.) Rib bones look best if shortened and "frenched" if it is possible to get your butcher to do this.

Preheat oven to 450 degrees F. Place roast, fat side up in a large roasting pan.

In a small bowl combine herbs, rosemary, thyme, salt, pepper, Kitchen Bouquet and olive oil to form a glaze or paste. Smear mixture over roast. Poke garlic cloves in various places in or under fat of roast.

Place roast in center of oven and roast for about 20 minutes at the high heat. Reduce oven temperature to 325 degrees F. Place vegetables around roast and drizzle them with butter or oil.

Cook beef for approximately 12 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with a meat thermometer. It should register 120 to 125 degrees F. for medium rare. Remove roast and allow to rest for 20 minutes to let the juices settle before carving.

NOTE: The internal temperature will continue rising for about another 10 degrees F. Remove vegetables and set them aside. Pour pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding.

Place the roasting pan over medium-high heat. Add the wine or other liquids and scrape up the brown bits in the bottom of the pan. Add sugar, beef drippings, Kitchen Bouquet, reserved vegetables and parsley. Season with salt and fresh black pepper. Cook until wine is reduced, about 5 minutes.

Strain the sauce through cheesecloth or a sieve to remove solids before serving. This sauce is the "au jus" you want to serve HOT on the side with the sliced beef.

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Nutritional data has not been calculated yet.

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