Garlic and Mustard Rubbed Prime Rib with Lahaina Town Brown Ale Jus
Prep time: 30 min Cook Time: about 2 hrs. Yield: 8-10 person carved
Rub and Prime Rib
Ingredients
6# prime ribeye, preferably not trimmed
2 C. whole mustard
1 C. Hawaiian rock salt
1 C. garlic minced
½ C. black pepper
Handful fresh thyme
Procedure
1) Pre heat oven to 300 degrees. **NOTE: We cook our Prime rib at a lower temperature to allow
the ribeye fat to better melt into the roast of the meat.**
2) Trim extra fat and sinew (tough or fiberous meat) from rib eye roast. Reserve trimmings for jus.
3) Mix mustard, garlic, salt and pepper in a medium bowl. Generously apple to entire roast. Place
fresh thyme all over the roast on top of the rub.
4) Place in a shallow roasting pan with a rack and cook at 300 degrees for 45 min. Turn the roast
and cook for another 45 min or until a thermometer inserted into the center of the roast reads
115 degrees. Carry over cooking should take it to 125-130 or medium rare. Tint with foil and
allow to rest for 20 min.
Au jus
Prep time: 10 min Cook Time: about 50 min. Yield: about 1 qt.
Ingredients
Prime rib trimmings
2 tbsp vegetable oil
1 med yellow onion
1 carrot large cut
1 stock celery large cut
2 cloves garlic crushed
2 sprig fresh thyme
1 sprig fresh rosemary
1 tbsp tomato paste
½ C. red wine or marsala
1 C. Lahaina Town Brown Ale or other good Ale
1 tbsp beef base or beef bouillon cubes
1 qt water
Procedure
1) Heat medium size stock pot over high heat. Add vegetable oil to pot. Sear beef trimming until
dark brown in color. About 12 min.
2) Add vegetables and continue to cook until vegetables are deeply brown in color, about 10min.
3) Stir in tomato paste and beef base and evenly coat everything. Continue to saute to deepen the
flavor, and caramelize the sugars in tomato, another 5 min.
4) Deglaze the pan with red wine and beer. Scrape up fond or brown bits with wooden spoon.
Reduce by half.
5) Add water and fresh herbs. Turn up to high and bring to a boil. Lower to simmer and cook 30
min.
6) Check seasoning. For a richer more intense jus, reduce accordingly. For a thinner jus, add more
water or beer.
7) Do a final seasoning with salt and pepper. Strain and serve with carved beef.
8) Save extra jus and roast beef for French Dips! Enjoy!
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