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The nice thing about adding other things is the flavor it gives the au jus.
Funny, this is one of those terms that has gotten mangled in the transition to English. It literally means "with juice." So when a meat is served "au jus," it means it is served "with juice," meaning with the pan juices, rather than with a prepared gravy. But somehow people started calling what was being served "au jus." I suppose it would OK to say "the flavor it gives the jus," but I just say "the juice."
In any case, adjusting the seasoning and adding other flavors to pan juices is SOP for me anyway, after I have defatted them.
Location: Los Angeles>Little Rock>Houston>Little Rock
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I use the pan drippings for my Yorkshire and the meat juices (after carving) to drizzle over the Yorkshire. We never make any sauce or gravy with a prime rib roast.
For a 15-18lb ribeye roast, place roast in baking pan (no rack). Liberally coat with Montreal steak seasoning. Let sit at room temperature for an hour or so. Preheat oven to 475. Cook roast for 35 minutes then turn oven temp down to 350 and cook for just one more hour. Remove roast from oven and pan (retaining drippings for Yorkshire pudding) place on wooden cutting board with tray underneath to catch settling juices. Cover tightly with two layers commercial grade aluminum foil, place towel on top (the aim is to let the roast cook more) and let sit for an hour or two. Remove fat from roasting pan, add hot water and a good beef base such as Minors to the remaining bits along with the juice from the sitting roast, heat, simmer and there you have your au jus. Your roast will be wonderfully seared outside, medium to medium rare outside cuts, and rare in the middle. Overcooking is the biggest mistake most cooks make. You can always toss a chunk into a cast iron pan to cook it a little more but you can't undo an overcook!
Thanks everyone!! I was a bit hesitant because yes, the meat is so expensive. I like the idea of the simple traditional spices, i.e. salt pepper, garlic.
What do you mean by let the meat "sit" for a few hours? Will it make me sick? Salmonella? For some reason I'm paranoid about getting bacteria? I've been sick before...
What would you cook as a side?
I was thinking some form of potato, asparagus sauteed, Caesar salad.
Any good Caesar dressings?
Do nice baked potatoes in the oven on 450 for an hour. Buy some big russets and scrub the skins and stab a couple times. Mmmmmm
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