Recipe #1590
Peppered Prime Rib au Jus
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 15 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef José Trottier |
Wine & food pairing
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Recipe ingredients
- 1 carrot
- 1 stalk celery
- 1 onion, cut in 8
- 2 1/2 lb (1 kg) prime rib
- Salt
- White pepper
- 3 Tbsp. (45 mL) peppercorns
- 1/2 cup (125 mL) red wine
- 1 bay leaf
- 1 pinch fresh thyme
- 3 cloves garlic
- 1 cup (250 mL) concentrated beef broth
Preparation
Place the vegetables and the bones from the prime rib if possible
in a dripping pan.
Generously season the prime rib and place it on top of the vegetables.
Bake at 500°F for 15 minutes.
Reduce the heat to 350°F and cook for 20 minutes.
Remove prime rib from the oven after cooking.
Add the salt and pepper, and brown.
Deglaze with the wine.
Pour the beef broth and add the herbs.
Simmer in the broth for 15 minutes.
Adjust the seasoning and strain.
Suggestion
The fat on the prime rib allows you to salt the meat without toughening it.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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