Roast Rib of Beef Au Jus
If you’ve had enough of munching down fatty chicken wings watching the game, try a Super Bowl Sunday gourmet recipe made from scratch that’s easy and foolproof! Serve as a roast or make French Dip sandwiches everyone in your family will rave about!
At our home we usually reserve this recipe for very special occasions because of the price of prime rib beef, but we’ve found that any standing rib cut of beef cooks to perfection if you follow these simple steps. You will need an accurate meat thermometer to do it just right!
- Bring a 6-8 lb standing rib roast (2-3 bones) to room temperature.
- Rub all over with salt, pepper
- Place the roast bone-side down in a roasting pan.
- Roast in preheated 500 degrees F oven for 30 minutes (there may be some splattering)
- Reduce heat to 350 degrees F for about 1 1/2 hours
- Roast only until internal meat temperature reaches 120 degrees F (place thermometer in the deepest part of the roast for an accurate reading)
- Remove roast from pan and cover completely with foil. Allow roast to rest for 15 minutes while preparing au jus. The roast will continue to cook.
- Skim fat off pan drippings and discard (chill drippings in fridge and the fat will rise to the top)
To the drippings add
- 1 1/2 cups red wine
- 2 cups beef stock (not broth)
- 1 teaspoon creamy horseradish
- Sea salt, pepper
Simmer over low heat, whisking occasionally. Reduce to 1/2 original volume.
Add horseradish and salt, pepper to taste
Thinly slice the beef and serve with individual servings of au jus for dipping.
This recipe appears on page 60 in my family cookbook
Miss Vickie’s Kitchen
Leftover roast beef ? Use for making French Dip Sandwiches!