Shelly's Recipe

BEEF RIB ROAST WITH AU JUS

Category: Roasts/Tenderloin - Beef

14-lb beef rib-eye roast
Salt(optional)
Pepper(optional)
Beef au Jus (optional)

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.

Roast at 350 for 1-1/2 to 2 hours for medium rare or till meat thermometer registers 140 degrees, or for 2 to 2-1/4 hours for medium, or till meat thermometer registers 155 degrees.

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: 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 till bubbly. For a richer flavor, stir in 2 tsp instant beef bouillon granules. Season to taste.