Slow-Roasted Prime Rib Au JusRecipe By: Eric Vellend
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.
- 1 3-bone center-cut prime rib roast, trimmed, tied (about 6 to 7 lb.)
- Kosher salt and fresh pepper, to taste
- 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
- Pat beef dry with paper towel. Let sit at room temperature 2 hours.
- 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.
- 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.
- 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.