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Buffalo Export Prime Rib Roast with Au jus Gravy

By: Jill O'Brien

Wild Idea Buffalo Export Prime Rib Roast with Au jus Gravy

I prepared a 10 pound export roast, and it fed 10 hungry people, with left overs for fabulous prime rib sandwiches.  I also prepared all of the traditional thanksgiving fixings of memories past. There are many new fangled recipes, but nothing beats backed yams with marshmallows, sausage stuffing, and mashed potatoes. Recipes included with any roast order!

 

Ingredients:

Buffalo Export Prime Rib Roast

1 – Export Prime Rib Roast
1 – lemon juiced2 – tablespoons Worcestershire sauce
1 – tablespoon olive oil
1 – tablespoon onion powder
1 – tablespoon garlic powder
½ – tablespoon rosemary½ – tablespoon thyme
½ – tablespoon savory
½ – tablespoon black pepper
1 – teaspoon rubbed sage
2 – onions quartered
4 – stalks celery cut
1½ – cup diced tomatoes
1 – cup water
2 – cups buffalo or beef stock
1 – cup red wine
1 – tablespoon arrow root or corn starch
½ – cup wine or broth

 

Instructions:

1)   Rinse prime rib and pat dry. Place on large tray.
2)   In bowl mix lemon juice, Worcestershire, olive oil and spices together.  Rub into prim rib roast. Lightly cover and allow to rest at room temperature for 2 hours.
3)   Position oven rack to middle and preheat oven to 500*.
4)   Arrange onions and celery on large roasting pan. Place rubbed buffalo rib roast on top of vegetables, insert a meat thermometer in thickest part of roast and place in 500* oven for 15 minutes.
5)   Add diced tomatoes and water to pan. Reduce heat to 350* and continue roasting for 10 minutes per pound, for medium rare. Check meat thermometer occasionally. Shapes of roasts will vary and will effect cooking time. When thermometer reaches 135* remove from oven, place on cutting board and cover with foil. Allow to rest.
6)   Place roasting pan on stovetop over medium high heat, scraping up bits from bottom of the pan. Add stock and wine and bring to a full boil. Reduce and let simmer for 10 minutes.
7)    Strain au jus into saucepan. Bring  au jus to boil and whisk in arrow root mixture slowly, stopping when desired thickness is reach. You may want to add more or less. *I made it fairly thin, which was great on the roast and the side dishes.
8)    Carve prime rib roast into desired thicknesses. Serve with buttered onions and mushrooms and pass with Au jus gravy.

 

Buttered Onions & Mushrooms: Slice 2 onions into wedges and cut 10 ounces of crimini mushrooms in half. Melt one stick of organic butter in large sauté pan over medium heat. Add onions; increase heat to medium high, and sauté for about 4 minutes. Add mushrooms and sauté until just heated through. Do Not cook to long, as you want moisture stays in vegetables. Remove from heat and season lightly with salt & pepper. Arrange around carved roast. Simply delicious!

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