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

Preparation time: 15 minutes

Cooking time: 2 hours

Nutrition Facts

Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Calories   263.00       % Daily Value Total Fat 15.00g   23%   Saturated Fat 6.00g   30%   Cholesterol 89.00mg   29%   Sodium 81.00mg   3%   Carbohydrates 0.00g   0%   Dietary Fiber 0.00g   0%   Protein 30.00g   60%

Recipe Type

Low Carb, Main Dish, Meat

Recipe Source

Source: Better Homes and Gardens? Copyright 2002. Meredith Corp.   Recipe formatted with Living Cookbook Recipe Software. Download a free trial from www.livingcookbook.com. To download this recipe, right-click here and choose Save Target As from the popup menu. Add a free recipe of the day to your web site.