Beef rib roast is traditionally served “au jus,” a French term meaning served in its own juices.
Beef Rolled Rib Roast au Jus
Beef rib roast is traditionally served "au jus," a French term meaning served in its own juices.
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Servings: 12 people
Calories: 400kcal
Ingredients
- 4 lb beef rib-eye
- 1/2 tsp salt (optional)
- 1/2 tsp pepper (optional)
Instructions
- 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.
- 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
- 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.
Nutrition
Sodium: 410mg | Sugar: 0.0004g | Fiber: 0.03g | Potassium: 444mg | Cholesterol: 117mg | Calories: 400kcal | Monounsaturated Fat: 11g | Polyunsaturated Fat: 1g | Saturated Fat: 10g | Fat: 26g | Protein: 39g | Carbohydrates: 0.1g
