Recipe: Prime rib standing roast au jus with horseradish chive creme fraiche
- 1 6-lb prime rib standing roast with 3 bones from the loin end
- 1 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 large carrot, peeled and chopped
- 3 shallots, peeled and halved
- 2 lbs beef rib or veal bones (optional)
- 2 slices bacon, chopped
- 2 sprigs rosemary
- 2 tbsp all-purpose flour
- 1 cup red wine
- 3 cups beef broth
1 Preheat the oven to 475°F. Let the prime rib come to room temperature, about 45 minutes; rub with the olive oil and sprinkle with the salt and pepper.
2 Sear the meat in a non-stick pan over medium-high heat for 5 minutes, until brown and crispy on the outside.
3 Transfer to a roasting pan large enough to allow the ribs to have some room around them. Place the roast ribs down in the roasting pan. Scatter the carrot, shallots and extra bones (if using) around the roast. The vegetables and bones will enhance the flavour, colour and amount of the jus.
4 Cook for 25 minutes, then lower the heat to 325°F. Scatter the bacon pieces and rosemary around the roast. Cook for 10 to 12 minutes per pound for a rare roast, which will be very pink in the middle. (Because all ovens are different, start checking the internal temperature of the roast with a digital meat thermometer at about the 50-minute mark. Insert the thermometer into the thick centre of the roast, avoiding the bones. Cook until the thermometer reads 120°F. If you prefer a roast that is more medium in colour, cook to 125°F to 130°F.
5 It’s important to let the roast rest when it comes out of the oven to allow the juices to settle. Place the roast on a cutting board and tent it lightly with a piece of foil; leave it in a warm place for at least 20 minutes before carving. The roast will continue to cook with the residual heat and the internal temperature can come up by 5 to 10 degrees.
6 The roasting pan holds all the flavourful drippings and browned vegetable bits and bones to make a delicious jus from the roast. If you are making Yorkshire puddings, pour off the clear fat from the pan into a small measuring cup and save for the puddings. Leave about 2 tablespoons of the fat in the roasting pan, along with all the vegetables and bones, for making the jus. Heat the roasting pan over medium heat on the stovetop and sprinkle the flour over the mixture. Whisk to combine and prevent lumps; pour in the red wine and beef broth. Scrape up all the browned bits from the bottom of the roasting pan and incorporate them into the jus. Simmer gently for 20 to 30 minutes to allow the jus to thicken and come together. It may need salt and pepper to taste or it may need to reduce a little to concentrate the flavour. Strain through a fine sieve for a smooth jus and discard the spent vegetables and bones.
7 To carve the roast, remove the twine that is wrapped around it and, using a sharp carving knife, remove the bones from the roast in one long cut. (Save the bones for later use in soup.) Place the roast cut side down on the board and slice across the grain. Serve the roast with the jus.
Prep and cook time: 3 hours.
Serves 6 to 8.
Ingredients for horseradish chive creme fraiche
- 1 cup creme fraiche or rich sour cream
- 3 tbsp freshly grated or drained prepared horseradish
- 2 tbsp finely chopped fresh chives
- 2 tbsp grainy mustard
- 1/2 tsp Maldon sea salt
- 1/2 tsp freshly ground black pepper
In a small bowl, stir together the creme fraîche, horseradish, chives, grainy mustard, salt and pepper. Refrigerate until ready to serve alongside the prime rib.
Prep and cook time: 15 minutes.
Makes 1 cup.