DECEMBER 2020
PAGE 23
DINING
Garlic Prime Rib Prime Rib
Beef Au Jus
Ingredients • 1 (10 pound) prime rib roast
Ingredients
• 10 cloves garlic, minced
• 1 1/2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 cups beef broth
• 2 teaspoons salt
• salt and ground black pepper to taste
• 2 teaspoons ground black pepper
Directions • Melt beef fat drippings in a skillet over medium-high heat. Whisk flour into beef fat; cook, whiski constantly, until the mixture thickens, about 3 min.
• 1/4 cup beef fat drippings from a prime rib or other roast beef
• 2 teaspoons dried thyme
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil. • Boil mixture until it thickens slightly; season with salt and pepper to taste • Serve as a “gravy” on the side.
Directions COOKING TIMES BELOW BASED ON 10# ROAST- Internal Temp is key130-135F Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Since our meat has no hormones, cooking times will be faster-follow below. • Preheat the oven to 500 degrees F. • Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of any size roast should be at 130-135 degrees F for medium rare. Larger roast will take longer- Smaller roast, less time-internal temp is key Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
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