Low Sodium Prime Rib Roast And Beef Au Jus

Ingredients

• Prime Rib Roast

  Bone-in

  4 lb or 1.82kg

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Pepper

  Spices, black

  2 tbsp or 13g

• Garlic powder

  Spices

  2 tbsp or 19g

• Onion powder

  Spices

  2 tbsp or 14g

• Rosemary

  Fresh

  2 tbsp or 3g

• Paprika

  Spices

  1 tsp or 2g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  2 medium or 122g

• No salt added beef broth

  Campbell's

  3 Cup or 750g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. To Make The Prime Rib Roast
2. 2 hours prior to cooking - In a small bowl (or in a mortar and pestle) add the black pepper, garlic powder, onion powder, Rosemary, Paprika, Mustard, and minced garlic and mix thoroughly to create the rub that will create that lovely crust on the outside of the meat). Rub the roast thoroughly with Olive Oil to coat the roast which will allow the rub to stick to it. Next, generously coat the roast with the spice rub and coat completely. Place the roast on a plate in your refrigerator until 30 minutes before cooking.
3. 30 minutes before cooking - Take the roast out of the fridge and allow it to come to room temperature (30 minutes). Also, preheat your oven to 450 degrees F and allow to heat while the roast is coming up to room temperature.
4. Place the roast on a rack in a roasting pan, the fat side should be facing up and bone side down.
5. Cook your roast for 15 minutes, then reduce the oven temperature to 325 degrees F. Continue to cook your roast until your meat thermometer reads 125 degrees F. Check the temperature at the thickest part of the roast. Make sure the thermometer is not touching the bone to get a true reading. Estimate about 15 minutes of cooking time per pound of prime rib.
6. Once the thermometer hits its target temperature, remove the roast from the oven, cover it in foil, and let it rest for 20 minutes. At this time, use the pan drippings to create your au jus (instructions below). The roast will continue to cook as the juices inside settle, raising the internal temperature to 135 degrees F, and then it will come back down to 125 in that 20 minutes. Untie the roast and slice and serve for a perfect prime rib.
7. To make the Au Jus
8. Place the roasting pan on the stove-top, across two burners, and add the chopped carrots, celery, and onion. Cook on high for a minute, stirring everything around with a wooden spoon, until the veggies are a bit browned and most of the liquid has cooked off-but don't let anything burn.
9. Now pour in about half of the stock and cook for another minute over high heat, while scraping all those toasty bits (called fond) away from the bottom of the pan with your wooden spoon.
10. Now pour the contents of the roasting pan into a large saucepan along with the remaining stock. Simmer for about 20 minutes or until the liquid has reduced by about one-third.
11. Strain out all of the remaining chunks through a fine mesh sieve or even a sieve with a coffee filter as a liner to just keep as much liquid as possible. Even squeezing or pressing out the remaining juices from the roasted veggie bits. Serve hot about 2 oz per person, either poured over the roast or in a small bowl to allow each person to use as desired.

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