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Standing Rib Roast au Jus




Source of Recipe


MOM
8 1/2 pound beef rib roast
1 tablespoon salt, as needed
1 teaspoon black pepper, coarse-ground, to taste
1 white onion, large dice
1/4 cup carrot, large dice
1/4 cup celery, large dice
2 cups low-sodium beef broth
1 rosemary sprig, about 1' long
1 thyme sprig, about 1 ' long
1 parsley stems, about 2 ' long
1/4 teaspoon black peppercorns

1 Preheat oven to 325 degrees F(165 degrees C). Trim away enough fat to expose the tips of the ribs. Trim out 1-inch chunks from between the rib tips. Tie the roast, if desired, and reserve the trimmings. Evenly rub the roast with salt and pepper.


2 Cut the trimmings into small pieces and place in the center of your roasting pan. Set the roast, ribs down, on top of the trimmings. Place in the oven and roast for 3 hours until the meat reaches 130 degrees F(54.4 degrees C) for medium-rare.


3 During the last hour of roasting add the onion, carrot, and celery into the roasting pan. Place them close to the roast to absorb its juices.


4 Remove the roast and hold warm. Tip the roasting pan to collect the juices in one corner of the pan. The rendered fat that is on top should be spooned or poured off. This can be saved for other uses such as Yorkshire pudding or discarded.


5 Warm the broth and loosen any browned meat bits stuck to the roasting pan with the warm broth. You may need to place the roasting pan over a burner and simmer the broth to loosen the trimmings. Pour the broth and vegetables into a sauce pot and bring to a simmer.


6 Add the rosemary, thyme, parsley and peppercorns to the sauce pot. Simmer the jus until richly flavored. Spoon away any fat off the surface of the jus as needed. Strain through a medium-wire sieve. Adjust seasoning to taste.


7 Stand the rib on its side on a deep platter. Using a sharp carving knife cut thin slices off the roast. Add any collected meat juices to the jus. Serve slices with jus on the side.