Roast Prime Rib Au Jus

For the holidays – or any special occasion – nothing quite matches a great Roast Prime Rib “au Jus”. It’s a fine restaurant-level main dish, and one Allergic Living’s Chef Simon prepares to perfection.

Chef Simon’s preferred method for a three-rib prime rib roast is to cook it for 45 minutes at 500 degrees F. For a two-rib roast, he cooks it at the same temperature for 30 minutes. For a 4-5 rib roast, make it the same temperature for one hour.

His big trick is, for any size roast, is to follow with 2 hours in the closed oven with the temperature turned off. (Leave it alone – no peeking!) This maintains a steady, decreasing temperature, so the roast will be cooked and tender.

His “jus” is a savory sauce, reduced in half, in classic French cooking style. This recipe is bound to please, whatever your occasion.

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga

Ingredients for Roast Prime Rib

1 three-rib prime roast, trimmed and tied (ask butcher to do)
4 cloves garlic, minced
1/2 cup (120 mL) fresh thyme leaves finely chopped
1/4 cup (60 mL) olive oil
Pepper and salt
4 cups (950 mL) beef stock [look for allergen-free brand]
2 cups (475 mL) red wine [if you prefer not to use wine, replace with same amount of allergen-free beef stock]
2 shallots, sliced
4 cloves garlic, sliced
1 tbsp fresh thyme leaves
2 bay leaves

Instructions for Roast Prime Rib Au Jus

Heat oven to 500 degrees F. Meanwhile bring the roast to room temperature.
In a small bowl, combine garlic, thyme, oil, pepper and salt. Rub mixture over the roast, coating well.
Place beef, fat side up, into your roasting pan. Cook for 45 minutes at 500 degrees F.
Turn oven off, do not open oven door for two hours. This maintains a steady, decreasing temperature, so the roast will be cooked.
Meanwhile, combine remaining ingredients into a medium saucepan.
Boil until reduced to 2 cups. Remove bay leaves and serve the “jus” over the sliced roast beef.

Simon Clarke is a chef and recipe developer.