This plateful of deliciousness was dinner on Christmas Day with Mike’s family in Galena. We brought the big ol’ prime rib and baby carrots, and Mike’s stepbrother’s family brought the rest. The menu consisted of: prime rib, buttered corn, warm rolls, brown sugar glazed carrots, baked potatoes with a variety of topping (I just chose butter & sour cream) and since his nephew, Derek, was home on leave from the Marines we had to make sure there was a double batch of green bean casserole! The prime rib was a little too done for my taste but it was still pretty good. Of course now I’m wanting to get ANOTHER roast and give it another shot (and use a meat thermometer this time). Who’s with me? Here’s the recipe I got about 10 years ago from Haus of Prime Meats in Thiensville, Wisconsin:
Roast Beef au Jus
-Let meat stand at room temperature for at least 1 hour before cooking
-Preheat oven to 375. Place meat fat side up in a shallow roasting pan. Do NOT cover; do not add water.
-Put roast in oven. Cook for 1 hour. Turn off heat. Leave oven door closed.
-Let meat stand in oven for 1 to 1/2 hours. Turn oven on again to 375. Cook meat for an additional 30-40 minutes.
-Remove roast to serving platter. Let rest for 15 minutes. The meat will be very brown and crisp on the outside and beautifully pink all the way through.