Slow-Roasted Prime Rib Au Jus

Recipe By:  Eric Vellend
Slow-Roasted Prime Rib Au Jus

For this roast, it’s worth splurging on dry aged beef for its deep, rich flavor. Demi-glace is reduced beef or veal stock, and can be found frozen at better butcher shops.

Ingredients

 Beef

  • 1 3-bone center-cut prime rib roast, trimmed, tied (about 6 to 7 lb.)
  • Kosher salt and fresh pepper, to taste

Jus

  • 1 cup dry red wine
  • 2 cups demi-glace, thawed
  • 1 tsp whole black peppercorns
  • 1 large sprig thyme
  • Coarse sea salt and cracked pepper, for serving

 

Directions Yield:  Serves 8
  1. Pat beef dry with paper towel. Let sit at room temperature 2 hours.
  2. Preheat oven to 200 °F. (Important: Use an oven thermometer to gauge the temperature accurately and adjust accordingly.) Season beef aggressively with salt and pepper. Place fat-side-up on rack fitted inside roasting pan. Cook in lower third of oven until instant-read thermometer inserted in middle registers 120°F for medium-rare, 3 to 4 hours. Remove from oven. Rest 30 minutes.
  3. While beef is cooking, make jus. Bring wine to boil in saucepan over high heat. Reduce to simmer. Cook until reduced to 1/4 cup,
    keeping a close eye on it. Add demi-glace, peppercorns and thyme. Simmer 5 minutes. Strain into second saucepan. Season to taste.
  4. Raise oven heat to 500 °F. Cook beef until brown and crisp, 8 to 10 minutes. Remove from oven. Cut off bones and cut into individual ribs. Slice meat. Reheat jus and transfer to gravy boat. Serve beef with jus, sea salt and cracked pepper.

Photographer:
Donna Griffith
Source:
House & Home November 2013
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