Prime Rib
How to cook perfect Prime Rib - Au Jus Recipe
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source: recipe and photograph created by
www.finedinings.com
Recipe Type: Beef, Meat
Prep: 10 minutes
Cook Time: Total poundage multiplied by 5 min
Inactive: 2 hrs 0 min
Total Time: 2 hr plus cook time calculation
Serving size: 1/4 to 1/2 pound meat per person
Level: Easy
Ingredients:
Prime Rib roast, bone-in preferred but not necessary, room temperature, very important !!
2 tablespoons Dijon mustard
2 teaspoons dried thyme
6 cloves garlic, minced
Salt and pepper to taste
Au Jus
recipe below
Horseradish sauce
recipe below
Instructions:
(3 easy steps)
1. In a small bowl combine Dijon mustard, thyme and garlic. Spread generously on the
meat, add salt and pepper.
2. Preheat oven to 500 degrees F.
3. How long to cook roast in the oven? That is easy! This method is
foolproof AND very accurate, it will always be perfect! Multiply the total roast poundage by 5 minutes. Be as accurate as
possible.
Example: the total weight of the prime meat is 5.53 pounds. Multiply 5.53 (pounds)
times 5 (minutes) which equals = 27.65. This means the roast will cook in the oven for (27.65) or almost 28
minutes at 500 degrees. After 28 minutes immediately turn oven temperature off. Do not open
oven door during the next 2 hours the roast is still cooking.
This method will cook any size prime rib roast to perfection... rare to medium
rare inside the way it should be with a crispy outer crust. Serve beef
with au jus and horseradish sauce.
Au Jus
(I created this recipe because I wanted an easy delicious quick dipping sauce)
10-1/2 ounce can French Onion soup
10-1/2 ounce can Beef Broth
1 can cold water
1/2 teaspoon white granulated sugar
2 teaspoons Worcestershire sauce
1/8 teaspoon salt
Bring ingredients to a boil in saucepan; strain, discard onions. Serve
au jus dipping sauce hot in small containers if desired alongside a slice of
perfectly cooked prime meat.
Can be made 2 days
ahead. Makes 3-1/2 cups. Use with French Dip Sandwiches also.
Horseradish Sauce
(I created this easy and delicious recipe because I like it zesty)
1/2 cup sour cream
3/4 cup prepared hot horseradish
1 teaspoon salt
Combine ingredients in a medium sized bowl, cover and refrigerate to develop flavors. Serve in small
containers if desired alongside a slice of this
delicious cut of meat. Can be made 2 days ahead. Makes 1-1/4 cups.
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Wine
recommendation: Cabernet Sauvignon; Merlot |
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