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Beef Rolled Rib Roast au Jus




Source of Recipe


Marla


Recipe Introduction


Beef rib roast is traditionally served "au jus," a French term meaning
served in its own juices.




List of Ingredients




Beef Rolled Rib Roast au Jus


1 4-pound beef rib-eye roast
1/2 tsp salt (optional)
1/2 tsp pepper (optional)




Recipe



1 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.

2 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

1 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.


Servings: 12