PERFECT PRIME RIB ROAST WITH RED WINE JUS

Happy National Prime Rib Day!

How to Cook Perfect Prime Rib with Jus

Start with oxtails smeared with tomato paste – this will produce some crazy flavor for the Red Wine Jus (which honestly, is 42% of why I love Prime Rib). Throw some veggies into the pan and roast for 20 minutes to give it a head start.

After the oxtails and veg have had a nice bake in the oven, you can already see how much flavor it will add to this gourmet food recipe.

Here’s the roast….instead of trying to carve the roast off the bone AFTER cooking, Cooks Illustrated advises to carve the meat off the bone before roasting for 2 reasons:

1. It’s easier to carve to serve without having to wrestle with bone.2. The bone will flavor the au jus later in the cooking process.

You’ll want to cut the roast as close to the bone as possible – don’t waste any of that precious meat!

In a large frying pan or cast iron pan (preferred), sear each side of the boneless roast.

Get a nice crusty crust. On each side.

Now we’ll tie the roast back onto the bones. I like using strips of cheesecloth. Easier than wrangling with twine and that fancy tying thing.  Two strips is all you really need – tie it like a present.

Tie the roast back on — this is important, because the bone will serve as our “rack” in the roasting pan so that the roast cooks evenly. The bone also gives a lot of flavor. Push the oxtails and veg to the side.

Roast 17-20 minutes per pound…for a 7 pound roast that would be 2 hours. Check temp with a meat thermometer – just stick the thermometer deep in the middle (don’t touch bone). 122F for rare, 130F for medium-rare.

Now it’s time to make the savory red wine jus! Spoon out the fat from the roasting pan (use it for the Yorkshire Pudding Recipe!) Return roasting pan with the oxtails, vegetables and the BONES of the rib roast (just untie them from the roast) with wine, broth and thyme.

Simmer it Good!

Strain

Carve and Serve with Jus

Source: http://www.steamykitchen.com/12516-perfect-prime-rib-roast-au-jus-recipe.html

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