Roast Standing Beef Rib Roast with Au Jus

Name: Roast Standing Beef Rib Roast with Au Jus
Cuisine: American
Ingredients: 8 pounds beef bones; 8 cups low sodium beef broth; 1 large onion, peeled and quartered; 2 carrots, sliced; 2 celery stalks, sliced; 4 whole garlic cloves; 8 whole peppercorns; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 bay leaf; 1-2 tablespoons oil for cooking; 1 bone in standing rib roast at least 2 ribs or more.NOTE EXACT WEIGHT; Oil for coating rib roast; 1 teaspoon sriracha seasoning salt blend; 1/2 teaspoon each dried rosemary and thyme; 1/2-1 teaspoon cracked black pepper; 2 cups reserved beef stock; 2 tablespoons butter, at room temperature; 2 tablespoons all purpose flour

fenway @Fenway

For a juicy melt in your mouth tender beef rib roast with a crisp crust this method is easy and foolproof. Note the exact weight of your roast for timing for perfect results every time! This roast was a choice cut and came out extremely tender. If you can get a prime cut it will be even better! The rich flavorful Au Jus is the perfect sauce to make this roast special!

Saved

Ingredients

For Au Jus
8 poundsbeef bones
8 cupslow sodium beef broth
1large onion, peeled and quartered
2carrots, sliced
2celery stalks, sliced
4whole garlic cloves
8whole peppercorns
1 tablespoontomato paste
1 teaspoondried thyme
1bay leaf
1-2 tablespoonsoil for cooking
For Rib Roast
1bone in standing rib roast at least 2 ribs or more.NOTE EXACT WEIGHT
Oil for coating rib roast
1 teaspoonsriracha seasoning salt blend
1/2 teaspooneach dried rosemary and thyme
1/2-1 teaspooncracked black pepper
To Finish Au Jus
2 cupsreserved beef stock
2 tablespoonsbutter, at room temperature
2 tablespoonsall purpose flour

Saved

Steps

1

Make Au Jus: Preheat the oven to 475°F.
2

Heat oil in large oven proof skillet and season beef bones with salt and pepper, brown on one side turn over and place in oven and roast until brown about 15 minutes.
3

Add roasted bones with any juices and remaining Au Jus ingredients to a large stockpot. Bring to a boil then reduce to a simmer and slow simmer 4 to 6 hours, uncovered.
4

Strain all solids and discard. Refrigerate overnight and remove fat from top. There will be about 5 to 6 cups rich flavor packed broth. Depending on the size of your roast you may not use it all. Freeze any extra for soups, stews or gravy.
5

Prepare Rib Roast: Remove roast to stand at room temperature 1 full hour before cooking. Preheat the oven to 500°F.
6

Rub roast all over with the olive oil.
7

Combine rosemary, thyme, sriracha salt and pepper in a small bowl.
8

Rub roast all over with seasoning, place in oven proof pan and roast for 5 minutes for each pound of meat (a 6 pound roast would cook for 30 minutes as an example).
9

After your time is done TURN THE OVEN OFF BUT DO NOT OPEN THE DOOR FOR 2 HOURS. After 1-2 hours the meat wil be medium rare about 130-135°F. You should use a continuous read thermometer to ensure the desired temperature. If you want it medium keep it in the oven until it reaches 145-150°F about 30 more minutes. Remove from oven, let it rest 10 minutes before carving.
10

Prepared A Jus: Combine butter and flour to a paste in a small bowl.
11

Add the 2 cups of beef stock to pan roast was cooked in, bring to a simmer.
12

Add flour/butter mixture in batches whisking to desired thickness.
13

Serve Au Jus with beef. Enjoy!

Saved

Cooksnaps

Saved

fenway @Fenway

on February 27, 2017 20:31

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.