AU JUS FOR STANDING RIB ROAST (PRIME RIB)

Smoked Prime Rib Roast

I always use a bone in roast.  Cook to Medium Rare (about 130-135F internal degrees)

Why?  Because I like to make Au Jus and you need the bone for that.

After cooking your meat to medium rare, cut the bones off (leaving a small amount of meat on the bones).  These bones are what they sell in the store (beef ribs).  Usually reasonably priced.\\

Place your bones in a large sauce pan or cast-iron skillet and cover with water about 2 quarts.

Add

2 Medium Onions (Cut in half and then in half again = quartered)

3 Carrots - Wash, cut off the top; but, do not peel.

3 Stalks of Celery (leaves and all)

3 Large Bay Leaves

2 Cloves of Garlic - Minced

1/4 Cup Beef Bouillon

Let simmer for two hours - adding water as it evaporates.

Cooking your meat to medium rare will serve the purposes for those who like their meat from medium rare to well-done.

This AuJus can be used to slice off your medium rare meat and simmer your slice for less than one minute to take the red off of the meat and serve immediately to the "well-done" eater.   The AuJus will remove the red and yet, it will remain tender and juicy because it isn't over cooked to well-done - it just looks that way.

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Do you know how to smoke meat?  I can teach you.  Do you want to learn?  I have a smoked meat DVD that I sell for $7 (includes shipping).