Prime Rib with Au Jus
This recipe is from my parents' very successful Italian and Steakhouse restaurant. It is superb and super easy. Your guests will beg for more!
Ingredients
- 1 large prime rib roast. Let your butcher know how many people you'll serve and he will advise you on the weight that you should purchase.
For the Au Jus (this serves a crowd):
- 1 pound high-fat ground beef preferably corn fed
- 3 quarts water
- 4 tablespoons Kitchen Bouquet
- 4 tablespoons beef bouillion, I use and recommend "Better Than Beef"
- sea salt Freshly cracked, 4 Tbsp. and black pepper, ½ tsp.
Instructions
- Remove the prime rib from the refrigerator for about an hour before roasting and allow it to come to room temperature.
- Place the prime rib in a large, deep roasting pan on a wire rack, fat side on top.
- Pour 1/2" of water into the pan.
- This recipe does not call for any salting or seasoning before roasting. So do not season the meat at all.
- Cook roast uncovered for 17 - 20 minutes per pound on 250 degrees. This translates to about 3 to 3-/1/2 hours in the oven.
- Keep adding water throughout the cooking time.
- Remove the roast from the oven and cover with either a towel or an aluminum foil tent and let it stand for 30 minutes up to 1-1/2 hours, using a good internal instant-read thermometer to indicate your preferred level of doneness.
- For the Au Jus Boil 1 pound ground beef in hot water (the two combined should equal 3 quarts) for 10 minutes.
- Add 4 Tbsp. Kitchen Bouquet Browning and Seasoning Sauce
- Add 4 Tbsp. beef bouillon (try not to use the cubes, but rather use the moist jarred version "Better Than Bouillion").
- Add 4 Tbsp. salt and 1/2/ tsp. black pepper
- Strain and keep all the liquid.
- Add this mixture to 3 quarts of cold water.
- Refrigerate.
- After chilling, remove all of the fat from the top surface of the au jus.
- Bring back to a super HOT temperature on the stove and serve at this very hot temperature over the prime rib.