Slow-Roasted Prime Rib au Jus

Name: Slow-Roasted Prime Rib au Jus
Prep time: 16 h
Cook time: 16 h
Total time: 16 h
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms meaty beef bones, cut into 2- to 3-inch pieces; 0 teaspoons freshly ground black pepper, plus more as needed; 177 milliliters dry red wine; 4 mediums garlic cloves, finely chopped; 1 teaspoon kosher salt, plus more as needed; 591 milliliters low-sodium beef broth; 2 Tbsps vegetable oil

Slow-Roasted Prime Rib au Jus is a gluten free and dairy free sauce. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 56 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 16 hours. It is perfect for valentin day. Head to the store and pick up meaty beef bones, garlic cloves, vegetable oil, and a few other things to make it today.

Instructions

For the prime rib:Rinse the roast under cold water, pat dry with paper towels, and place on a cutting board. Following the line of the bones, cut the meat away from the bones in 1 piece. Season the meat and the bones all over with the salt and pepper. Rub the meat and bones all over with the garlic.Fit the meat back onto the bones, making sure to match the meat and bones up where they were cut apart, and tie together between each bone with butcher’s twine.

Ingredients you will need

Salt And Pepper

Prime Rib

Garlic

Water

Bone

Meat

Dry Seasoning Rub

Equipment you will use

Cutting Board

Paper Towels

Kitchen Twine

Place the roast on a large plate or baking sheet and refrigerate uncovered overnight.

Equipment you will use

Baking Sheet

Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour. Meanwhile, heat the oven to 200°F and arrange a rack in the lower third.

Equipment you will use

Oven

Place the roast fat-side up (the bones will be on the bottom) on a roasting rack set in a roasting pan. Roast until the center reaches 120°F on an instant-read thermometer, about 4 to 6 hours. Meanwhile, make the jus.For the jus:Set a fine-mesh strainer over a medium saucepan; set aside. Season the beef bones with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef Bone

Equipment you will use

Sieve

Roasting Pan

Kitchen Thermometer

Sauce Pan

Heat the oil in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan does not burn, about 6 to 8 minutes total.

Equipment you will use

Frying Pan

Remove the bones to a large plate and repeat with the remaining bones.

Add the wine and simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is reduced by half, about 3 to 4 minutes.Return the bones and any accumulated juices to the pot.

Ingredients you will need

Wine

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Add the beef broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the jus is deeply flavored, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.

Ingredients you will need

Beef Broth

Pepper

Salt

Remove and discard the bones.

Pour the jus through the strainer and discard the contents of the strainer.

Equipment you will use

Sieve

Place the roasting pan on a wire rack, tent the roast loosely with foil, and set aside in a warm place for at least 30 minutes or up to 1 hour. Meanwhile, increase the oven temperature to 450°F and keep the rack in the lower third.When the roast is done resting, remove the foil and crumple it into a ball.

Equipment you will use

Roasting Pan

Wire Rack

Aluminum Foil

Oven

Place the ball of foil under the bones of the roast to prop up the less exposed area of fat. Roast until a dark brown crust forms over the entire top surface, about 8 to 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Remove the roast to a cutting board.

Equipment you will use

Cutting Board

Cut, remove, and discard the twine. Slice and serve immediately with the jus.

Equipment you will use

Kitchen Twine