Email to Cat      

Christmas: Rib Roast au Jus

Source of Recipe


From "Christmas 101" by Rick Rodgers



List of Ingredients



• One 4-rib standing beef rib roast, preferably Prime Grade (about 8 pounds)
  
• 2 large cloves garlic, peeled
  
• 1½ tsp salt
  
• 2 Tbsp olive oil
  
• 1 tsp dried thyme
  
• 1 tsp dried rosemary, crumbled
  
• ½ tsp freshly ground black pepper
  
• 3 cups homemade beef stock or canned reduced-sodium beef broth
  
• Sour Cream-Horseradish Sauce (recipe follows; optional)
  






Instructions



1. Position a rack in the lower third of the oven and thoroughly preheat to 450° F.
   
   
2. Using a sharp, thin knife, trim any fat on the top of the roast to ¼-inch thickness. Using a large knife, finely chop the garlic on a work surface. Sprinkle with ½ teaspoon of the salt and mash and smear the garlic on the work surface to make a paste. Scrape into a small bowl. Add the remaining 1 teaspoon salt, the oil, thyme, rosemary, and pepper. Rub the seasoning mixture all over the roast, including the underside.
   
   
3. Place the rib roast, meaty side up, in a large roasting pan. (No need for a roasting rack, as the bones create a natural one.) Roast for 15 minutes. Reduce the oven temperature to 350° F. Do not open the oven door. Continue roasting until an instant-read thermometer inserted in the center of the roast reads 125° F, about 2 hours total roasting time for medium-rare meat. For an accurate reading, make sure the tip of the thermometer is positioned in the center of the meat. Transfer the roast to a carving board. Let stand for 20 minutes.
   
   
4. While the meat is standing, make the au jus sauce:
   Pour out all of the fat from the roasting pan and discard (or reserve if making Herbed Yorkshire Puddings). Place the roasting pan over two burners on medium heat. Add the beef stock and stir to release any browned bits in the pan. Bring to a boil and cook until the stock is slightly reduced, about 2 minutes. Transfer to a gravy boat.
   
   
5. To carve the roast, using a meat fork and a long, thin carving knife, stand the roast on the meaty end. Carve off the rib section in one piece and set aside. Slice the meat, cut the ribs into individual pieces, and serve immediately, with a spoonful of the au jus sauce poured over each serving. Pass the horseradish sauce on the side, if using.
   
   Makes 8 to 10 servings
   
   Sour Cream-Horseradish Sauce:
   In a medium bowl, mix 1 pint sour cream, ½ cup well-drained prepared horseradish, ¼ cup chopped chives (optional), ½ teaspoon salt, and ¼ teaspoon freshly ground white pepper. If desired, add more drained horseradish to taste. Let stand at room temperature for 1 hour before serving.
   
   Makes 2½ cups
   (The sauce can be prepared up to 1 day ahead; bring to room temperature 1 hour before serving.)