Best 2 Boneless Prime Rib Au Poivre Recipes

BONELESS PRIME RIB WITH AU JUS

Steps:

• Place prime rib (fat side up) on a rack in a roasting pan.
• Whisk together soy sauce, Worcestershire sauce, garlic powder, onion powder, browning sauce and water in a medium bowl.
• Using a meat injector, inject approximately 3/4 cup of the marinade evenly throughout roast.
• Pour remaining marinade in bottom of roasting pan.
• Combine salt and pepper in a small bowl. Rub the roast evenly with olive oil, then with salt and pepper mixture.
• Allow roast to come to room temperature by letting it sit 2 hours.
• After 1-1/2 hours have passed, preheat your oven to 450 degrees F (oven should be preheated by the time the roast has reached room temperature). The oven rack should be on 2nd tier from the bottom and top rack should be placed with enough room for roasting pan to fit in oven, or remove top rack before preheating.
• Bake for 30 minutes. Remove roast from oven and reduce temperature to 200 degrees F. I open my oven door about 6 inches for approximately 6-7 minutes which reduces my temperature to 200 degrees F (ovens may vary).
• Return roast to oven and bake 24.5 minutes per pound (2 hours and 27 minutes for a 6 pound roast), or until internal temperature reaches 125-130 degrees F for medium rare (in the thickest part of roast with an instant read thermometer).
• Place roast on a cutting board or serving platter and loosely cover with foil. Allow to rest for 20 minutes. Prepare the au jus while roast is resting.
• Heat marinade and drippings mixture in a medium saucepan over medium high heat.
• Slowly add flour, while constantly whisking. Mixture will become a paste-like consistency.
• Pour beef broth into pan and whisk to combine. Increase heat to high and bring to a boil, whisking constantly.
• Boil until slightly thickened, whisking constantly (about 2-3 minutes). Remove from heat.

ROAST PRIME RIB AU POIVRE

Steps:

• Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
• Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
• Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices.
• Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
• Carve roast and serve with juices.