Rib Roast with au Jus Sauce a La Nita

1 "2 or 3 rib" prime-rib beef roast (4 1/2 - 6 pounds)
5 or 6 cloves fresh garlic, crushed, peeled
Fresh or dried Rosemary, basil, thyme
Salt
Black pepper
2 Tablespoons Kitchen Bouquet Browning Sauce
Oil, butter or bacon drippings
2 carrots, scraped and cut in chunks
2 potatoes, peeled and cut in chunks
1 Vidalia or sweet type onion, peeled, cut in half

2 cups table quality Red wine
OR,
1/4 cup Apple Cider Vinegar, plus
1/4 cup Red Wine Vinegar, plus
1 1/2 cups table quality Red wine or, 1 Knorr beef bouillon cube dissolved
in
1 1/2 cups hot water

2 Tablespoons Dark Brown sugar
1/4 to 1/2 cup beef drippings
2 additional Tablespoons Kitchen Bouquet Browning Sauce
2 tablespoons chopped parsley

Buy a prime, or top choice roast (preferably ribs 12 through 10.) Have the
chine/backbone trimmed off. [Your dog might appreciate these.] Rib bones
look best if shortened and "frenched" if it is possible to get a butcher
to do this. Preheat oven to 450 degrees F. In a small bowl combine herbs,
rosemary, thyme, salt, pepper, Kitchen Bouquet and oil to form a glaze or
paste. Smear mixture over roast. Poke garlic cloves in various places in
or under fat of roast. Place roast, fat side up in center of oven on a
rack in a large roasting pan and roast for about 20 minutes at the high
heat. Reduce oven temperature to 325 degrees F. Lay a piece of heavy duty
foil loosely over the roast to prevent overbrowning. Place vegetables in
pan around roast and drizzle them with drippings, butter or oil. Cook beef
for approximately 12 minutes per pound for medium-rare. Check the
temperature of the roast deep in the center of the roast or in several
places with a meat thermometer. It should register 120 to 125 degrees F.
for medium rare. Remove roast and allow to "rest" for 20 minutes to
prevent loosing juices when it is carved.

Note: The temperature inside the roast will continue rising about 10
degrees. Remove vegetables and set them aside. Pour pan drippings and
juices off and separate the fat and juices with a fat separator if you
have one so you can use the broth for the "au jus" and save the fat for
Yorkshire pudding or another use. Place the roasting pan over medium-high
heat. Add the wine or other liquids and scrape up the brown bits from the
bottom of the pan. Add sugar, beef drippings, Kitchen Bouquet, reserved
vegetables and parsley. Season with salt and black pepper. Cook until wine
is reduced about 50%, or about 5 minutes. Strain sauce through cheesecloth
or a strainer to remove solids before serving.

This sauce is the "au jus" you want to serve HOT with the sliced beef
either on it or as a "dipping sauce."

Nita's Note: 1 or 2 Tablespoons Arrowroot dissolved in 1 or 2 Tablespoons
cold water added to the sauce will thicken somewhat and enrich the sauce.
Do NOT boil sauce after adding the Arrowroot.

Serves 4 to 7 depending on size of roast

Nita Holleman

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