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Roast Prime Rib au Jus

This recipe yields a flavorful crust on the meat and a tender, medium rare center. It's an impressive dish for any special occasion!

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Yield: 4 to 6 servings

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Active Time: 20 minutes
Start to Finish: 3 to 3 1/2 hours

For this recipe you’ll need:

3 pound beef rib roast, smaller end, bone out
Salt and pepper to taste
2 tablespoons grapeseed oil
For the jus:
2 tablespoons butter
1 leek, white and tender green part only, cut into medium dice and washed
1 carrot, medium dice
1 celery stalk, medium dice
1 teaspoon tomato paste
2 tablespoons red wine vinegar
2 cups beef stock
1 bouquet garni: A bouquet garni is an herb bundle that simmers in a soup or sauce to impart its aroma to the dish. It is then removed before eating. To make a bouquet garni start with a 2-inch piece of celery. Use kitchen twine to tie 3 bay leaves, 3 sprigs of fresh parsley and 1 sprig of fresh thyme to the celery.
Salt and pepper to taste

Preheat the oven to 200º.
Let the rib roast rest at room temperature for about 30 minutes. Season all sides with salt and pepper.
Heat a sauté pan over medium-high heat and add the grapeseed oil. Sear the rib roast until the meat is brown and crispy on all sides, about 3 minutes a side. Remove the roast from the pan reserving the pan for making the jus.
Place the rib roast on a roasting rack set in a roasting pan. Roast until the internal temperature is 110º, 2 to 2 1/2 hours.
Increase heat to 500º and continue cooking until the internal temperature is 130º.
Remove the roast from the oven and allow to rest on a cutting board with a juice groove, covered with foil, for 15 to 30 minutes.
While the meat is roasting, prepare the jus: Remove any excess fat from the sauté pan the roast was seared in. Set over medium heat and add the butter. Sauté the leeks, carrots and celery, stirring occasionally, until lightly caramelized, about 8 minutes. Add the tomato paste and cook an additional minute.
Deglaze with the vinegar scraping free any browned bits of fond from the bottom of the pan. Add the beef stock and herb bundle.
Bring to a boil and reduce to a simmer. Cook for about 30 minutes.
Strain the jus through a fine mesh sieve into a small saucepan. Season with salt and pepper to taste. Keep warm.
Cut the roast into 1/2-inch-thick slices and serve with the jus and Horseradish Sauce.