Beef Rolled Rib Roast au Jus
List of Ingredients
1 4-pound beef rib-eye roast
Salt (optional)
Pepper (optional)
Beef au Jus (optional) Recipe
Place meat, fat side up, on a rack in a shallow roasting pan. Season roast
with salt and pepper, if desired. Insert a meat thermometer into the thickest
portion of the meat. Do not add water or other liquid; do not cover.
Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until
meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium
or until meat thermometer registers 155 degree F. Remove the roast from the
oven; cover with foil and let it stand 15 minutes. The meat's temperature will
rise 5 degrees during the time it stands. Serve with Beef au Jus, if desired.
Makes 12 servings.
Beef au Jus: After removing meat from the oven, spoon drippings from pan;
skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty
browned bits off the bottom. Stir in pan drippings. Cook and stir until bubbly.
For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season
to taste.
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