Prime Ribe au Jus
I have been asked and answered this so many times that I saved it to disk. Here is my method and it's truly good and works.
PRIME RIB AU JUS
This is my method of preparing Prime rib. I first remove the ties or netting, then lift the cap, remove a lot of the fat on top. Smear heavily with chopped garlic (use the food processor), Kosher salt and coarse pepper. Lay the fat cap back over the top of the meat and roast at 350°F. for about three hours. For restaurant service, I pull it at 110°F. on an instant read thermometer. This will be very rare but will continue to cook some as it sits. If you need more well done than this you can plan on cooking for a longer time, however the usual method is to dip slices into hot jus to cook a little more or if your guest wants it very well put a slice in the oven to continue cooking.
For the jus I deglaze the pan with a strong beef stock, remove the fat and mix with the jus that comes from the meat when it is cut. This should make a very tasty jus and is far better than the commercial mixes. If for some reason you do use the mix use one of the paste types and don’t make it into a salt bath. All too often I have found a tendency to feel “if a little is good, a lot is better”.
I save all the scraps from the trimming, most of the bones (I always have to have one of them myself ‘cause I think that’s the best part of the prime rib.) and whatever else is left in the serving pan to make the stock along with whatever other beef scraps that have accumulated.
I hope this of help to you and I will gladly answer any questions you may have about what I have written here.
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