Roast Prime Rib Au Jus

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

Photo: Chris Gonzaga

Ingredients

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

Recipe Tips

This is Chef Simon’s preferred method for cooking a medium-rare prime rib roast. For a 2-rib roast, cook at 500° F for 30 minutes; for a 4-5 rib roast, cook at same temperature for one hour. For any size roast, follow with the 2 hours in closed oven with temperature off. (No peeking!)

Instructions

Heat oven to 500° 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 roasting pan. Cook for 45 minutes at 500° 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 this ‚Äújus‚Äù over sliced roast beef.

Simon Clarke is a chef and recipe developer.