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Christmas: Standing Rib Roast au Jus

Source of Recipe


Southern Living magazine



List of Ingredients



• One 8-pound fully-trimmed 3-rib roast
  
• 5 cloves garlic
  
• ½ tsp salt
  
• ½ tsp freshly ground pepper
  
• .
  
• Yorkshire Pudding (recipe follows)
  
• Jus (recipe follows)
  






Instructions



1. Place roast, rib side down, in a lightly greased shallow roasting pan. Cut small slits in meat, and insert whole garlic cloves. Rub salt and pepper into fat across top of roast. Tie roast with heavy string at 2-inch intervals. Insert a meat thermometer into roast, making sure it does not touch fat or bone.
   
   
2. Bake, uncovered, at 325° for 3 hours, or until thermometer registers 145° (medium-rare). Remove from oven; cover roast with aluminum foil, and let stand 20 minutes before slicing. (This allows juices to retreat back into the meat; the temperature of the roast will rise slightly).
   
   
3. Pour off pan drippings, reserving ½ cup drippings for the Yorkshire Pudding. Leave browned bits in pan for Jus. Serve roast with Yorkshire Pudding and Jus.
   
   Makes 12 servings.
   
   ............
   
   YORKSHIRE PUDDING
   
   • 1½ cups all-purpose flour
   • ¾ cup water
   • ¾ cup milk
   • 3 large eggs, beaten
   • ¾ tsp salt
   • ½ cup pan drippings, from rib roast
   
   Process first 5 ingredients in a food processor 3 minutes, or until smooth. Cover and chill 30 minutes. Add pan drippings to a 13- x 9-inch pan. Heat pan in oven at 425° for 5 minutes.
   
   Quickly pour cold flour mixture into hot pan; do not stir. Bake at 425° for 18 minutes; reduce oven temperature to 350°, and bake 18 more minutes.
   
   Yield: 12 servings.
   
   ............
   
   JUS
   
   • ½ cup dry red wine
   • 1½ cups water
   • 4 tsp liquid beef concentrate
   • ¼ tsp salt
   • ¼ tsp pepper
   • 2 tsp cornstarch
   • 1 Tbsp water
   
   Add wine to roasting pan with browned bits; cook over high heat 2 minutes, stirring to loosen particles from bottom of pan. Add water and liquid beef concentrate; boil 3 minutes. Stir in salt and pepper. Combine cornstarch and water, stirring until smooth; stir into sauce. Cook, stirring constantly, until mixture is thickened and bubbly.
   
   Yield: 1½ cups