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Post by marlaoh on Feb 10, 2004 7:39:21 GMT -6
Beef Rolled Rib Roast au Jus Beef rib roast is traditionally served "au jus," a French term meaning served in its own juices. 1 4-pound beef rib-eye roast 1/2 tsp salt (optional) 1/2 tsp pepper (optional) 1 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. 2 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 1 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. Servings: 12
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