Black Pepper Crusted Standing Rib Roast Au Jus Recipes

BLACK PEPPER CRUSTED PRIME RIB WITH AU JUS

Black Pepper Crusted Prime Rib With Au Jus image

This is the most delicious, tender prime rib I have ever eaten. The garlic butter paste helps to hold in the juices. The au jus keeps it wonderfully moist on your plate and is so easy to prepare.

Provided by Marie

Categories Roast Beef

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 lbs standing rib roast, top fat trimmed
vegetable oil
1/2 cup butter, at room temperature
1 tablespoon McCormick's Montreal Brand steak seasoning
3 cloves garlic
2 tablespoons butter
2 shallots, chopped fine
2 tablespoons flour
4 (10 3/4 ounce) cans beef consomme

Steps:

Place roast fat side up in roasting pan and brush exposed ends with vegetable oil.
With food processor on, drop garlic cloves in until minced, then add steak seasoning and butter and process until combined well.
Spread this mixture all over top of roast.
Preheat oven to 350° and bake to medium rare or medium (will take about 2 hours and 45 minutes for medium rare).
Remove roast from oven, cover loosely with foil and let rest for 30 minutes.
To prepare au jus, melt butter in saucepan and saute shallots until soft.
Add flour and whisk, then add consomme and simmer over low heat until ready to serve.
Slice prime rib and serve the au jus in a separate bowl.
Note: the au jus will not thicken, the flour just gives it a little body.

Nutrition Facts : Calories 1686.6, Fat 147.6, SaturatedFat 64, Cholesterol 364.7, Sodium 1135.8, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 80.1

BLACK PEPPER-CRUSTED STANDING RIB ROAST AU JUS

Black Pepper-Crusted Standing Rib Roast Au Jus image

The roast can be served on or off the bones. To crack whole peppercorns, enclose them in a resealable plastic bag and crush slightly with a meat mallet. Bon Appetit 2002

Provided by tornadoes three

Categories Roast Beef

Time 3h16m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 1/2 lbs standing rib roast, top fat trimmed (weight with bones)
vegetable oil
12 tablespoons unsalted butter, room temperature
2 tablespoons fresh coarse ground black pepper
4 large garlic cloves, minced
1/2 teaspoon salt
2 1/4 cups low sodium beef broth
1/2 cup dry red wine

Steps:

Place roast, fat side up, in roasting pan.
Brush exposed ends of roast with vegetable oil.
Sprinkle roast lightly all over with salt.
Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl.
Reserve 2 tablespoons pepper butter for sauce.
Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.).
Position rack in bottom third of oven and preheat to 350°F
Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes.
Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
Strain pan juices from roasting pan into measuring cup.
Skim off any fat from top of pan juices; discard fat.
Return pan juices to roasting pan; set pan over 2 burners.
Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes.
Whisk in reserved pepper butter and remaining 4 tablespoons plain butter.
Season with more salt and pepper, if desired.
Surround roast with Roasted Red Onions.
Garnish with watercress.
Slice roast and serve with sauce.

Nutrition Facts : Calories 1776.8, Fat 158.9, SaturatedFat 69.3, Cholesterol 392.8, Sodium 404.7, Carbohydrate 2, Fiber 0.5, Sugar 0.1, Protein 77.9

More about "black pepper crusted standing rib roast au jus recipes"

BLACK PEPPER-CRUSTED STANDING RIB ROAST AU JUS RECIPE

black-pepper-crusted-standing-rib-roast-au-jus image

2002-11-30 Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper …
From bonappetit.com
5/5 (3)
Author Betty Rosbottom
Servings 8
Estimated Reading Time 2 mins

Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. DO AHEAD Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.
Position rack in bottom third of oven and preheat to 350°F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125° for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired.
Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.

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CLASSIC ROAST PRIME RIB AU JUS RECIPE - THE SPRUCE EATS

2021-03-24 Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at room temperature for 2 hours. Preheat the oven to 450 F. When the oven is hot, put the roast in and cook for …
From thespruceeats.com

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