Prime Rib Roast With Au Jus!
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Chop enough fresh Rosemary to equal two tablespoons
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Press three cloves garlic
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Combine garlic, rosemary, 1/2 tbsp salt, 2 tsp black pepper and 2 tbsp extra virgin olive oil in prep bowl; whisk well.
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Pat 3 lb prime rib roast dry; use 8” chef Knife to carefully score fat cap
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Rub roast all over with your seasoning paste
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Pour 3 cups EACH beef broth and water. Into 6-qt. Enameled Cast Iron Dutch Oven
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Place roast on top of trivet in Dutch oven.
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Insert probe from Instant-Read Food Thermometer into the center most portion of your roast.
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Bake at 450° for 15 minutes, lower the temperature to 325° and roast until digital thermometer shows 10° under your desired temperature.
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This is our desired temperature. Remove roast from oven.
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Place on cutting board, tent with foil and let rest for at least 30 minutes.
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Meanwhile, bring all of the juices to a boil, reduce for 5 minutes.
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Time to slice your roast!
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Serve with au jus, this prime rib goes great with the creamy mashed potatoes with horseradish, recipe link below!
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Enjoy!!
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What you'll need
Affiliate Disclosure: I may earn commissions for purchases made through links in this Jumprope.
8” chef Knife
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Stainless Steel Mini Whipper
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2-cup Prep Bowl Set
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Easy-Read Measuring Cup Set8
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8” chef Knife
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6-qt. Enameled Cast Iron Dutch Oven, Blue
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Instant-Read Food Thermometer
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Wood Cutting Board
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Imapampchef
Maria Nielsen
Pampered Chef consultant and lover of all-things food!
To learn more about this Jumprope:
https://www.flippedoutfood.com/date-night-prime-rib-roast
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