Servings: 6 – 8
- 3-4lb. standing rib roast (aged at least 28 days; ask your local meat dept.)
- ¼ cup Lawhorn’s Signature Seasonings
- 1-large Onion, coarse cut, 1″
- 2-ribs Celery, coarse cut, 1″
- ½ cup Carrots coarse cut, 1″
- 2-tbs Fresh-ground black pepper from a pepper mill
- 1- small Bay leaf
- 1½-cups water
- 2- Cans (2-3cups) Beef consume or broth
- 1 digital meat thermometer
1. Preheat oven to 275°
You can leave the bones in or take them out, your preference. However, I think the bone adds more flavor during cooking.
2. Let the roast rest at room temperature for at least 1 hour prior to preparation. This allows for more tenderness and a shorter overall cooking time.
3. Mix carrot, celery & onion together (otherwise known as a “Mireproix”) and spread evenly in a roasting pan. Coat roast evenly with the fresh pepper on all sides. Pat into meat.
4. Do the same with Lawhorn’s Signature Seasonings. Place roast in center of mireproix. Place roast in center rack of oven. Put water in pan to keep veggies from scorching. Start checking the internal temperature after 1 hour in the oven. Put digital thermometer into the center of the roast to get an accurate reading. Check every 15-20 minutes afterwards. Cook roast to an internal temperature of 125° rare, 135°-med-rare, 140°/145° medium, 150°-med. well over 150°, well done. Keep in mind the roast will continue to cook another 5° to10° after you pull it out, so let it rest for 5-10 minutes before slicing.
In a medium soup pot, scrape out mireproix and all residues from the roasting pan. Deglaze the pan with some of the beef stock and put into pot. Take bones off roast and separate them. Add to pot. (Cover Roast with hot wet towel on a cutting board or another roasting pan and keep warm until Au jus is ready.) If roast needs trimming, put trim into pot. Add bay leaf and beef stock, bring to a boil and let simmer for 20 minutes or so. You can add more seasoning to taste, if necessary. Strain au jus and serve with your gourmet prime rib!!! Enjoy!
Variations: Add a splash or two of your favorite Cab, Merlot, or Burgundy to the au jus, or perhaps even a splash in the bottom of the roasting pan while the roast is cooking.
“Great recipe for the family. Cook this up tonight!”