Standing Rib Roast Au Jus

STANDING RIB ROAST AU JUS

INGREDIENTS:

1 standing rib roast of beef (about 6 1/2 to 8 pounds) 1 rib equals 2 servings
3 cloves garlic, smashed and finely chopped
2 tablespoons extra virgin olive oil
2 1/2 teaspoons Morton table salt
1 teaspoon Wild Bill's Meat Rub
1 1/2 teaspoons freshly ground black peppercorns (Tellicherry)
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
2 cups red wine, reserve 1 cup for making au jus, optional
3 cups Swanson beef stock, reserve 2 cups if making au jus, optional

Let roast rest at room temperature between 2 to 3 hours. Preheat oven to 450 degrees F. In a small bowl combine the garlic, Wild Bill's Meat Rub, 2 teaspoons salt, 1 teaspoon freshly ground black peppercorns and enough olive oil until it becomes a loose paste. Rub the herb mixture into the roast. Place the roast bone side down in a roasting pan and add 1 cup red wine and 2 cups beef stock to the bottom of the pan. Roast for 20 minutes. Reduce oven to 350 degrees F. and continue to roast to the desired degree of doneness, about 20 minutes per pound for medium rare. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F. and 130 for medium. Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes. Meanwhile, if making Au jus, place the roasting pan on the stove burners over medium-high heat and remove excess fat if necessary. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/2 inch thick and transfer the slices to warmed plates. Drizzle Au jus sauce over sliced roast or serve sauce in small individual Ramekin bowls. Serve with your favorite sides.

YIELD: 8 or more servings depending on roast size

This is a generic internet recipe from various chefs with my own additions/modifications.

Web published by Bill aka Mickey Porter on 01-18-15.

LEAVING ON A SPIRITUAL NOTE

If you do not know Jesus Christ as your Lord and Savior, please take this moment to accept him by Faith into your Life, whereby Salvation will be attained.

Ephesians 2:8 - 2:9 8 For by grace are ye saved through faith; and that not of yourselves: [it is] the gift of God: 9 Not of works, lest any man should boast.

Hebrews 11:1 “Now faith is the substance of things hoped for, the evidence of things not seen.”

Romans 10:17 “So then faith cometh by hearing, and hearing by the word of God.”

Open this link about faith in the King James Bible.

Romans 10:9 “That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.”

Open this link of Bible Verses About Salvation, King James Version Bible (KJV).

Hebrews 4:12 “For the word of God is quick, and powerful, and sharper than any two edged sword, piercing even to the dividing asunder of soul and spirit, and of the joints and marrow, and is a discerner of the thoughts and intents of the heart.”

Romans 6:23 “For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord.”

Romans 3:23 “For all have sinned, and come short of the glory of God;”

Micah 6:8 “He hath shewed thee, O man, what is good; and what doth the LORD require of thee, but to do justly, and to love mercy, and to walk humbly with thy God?”

Philippians 4:13 "I can do all things through Christ which strengtheneth me."

IN GOD WE TRUST - GOD BLESS AMERICA - "FOR GOD SO LOVED THE WORLD, THAT HE GAVE HIS ONLY BEGOTTEN SON, THAT WHOSOEVER BELIEVETH IN HIM SHOULD NOT PERISH, BUT HAVE EVERLASTING LIFE" JOHN 3:16 KJV