"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roast Beef au Jus Recipe

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This recipe for Roast Beef au Jus, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike & Ann Miller
Added: Monday, April 6, 2009


Standing aged prime rib roast, well marbled with white or cream colored fat.

Let meat stand at room temperature for at least one hour before cooking.
Preheat oven to 375.
Rub meat well with salt.
Sprinkle with pepper.
Place meat fat side up in a shallow roasting pan. DO NOT COVER; DO NOT ADD WATER.

Put roast in oven, cook for just one hour.
Turn heat off, but do not open oven door at any time until ready to serve.

Regardless of the length of time meat has been in the oven - 30 or 40 minutes before serving, turn on oven again and reset temperature controls to 375.
Cook meat for those remaining 30 or 40 minutes.

Now open oven door, remove roast to serving platter.
Garnish with parsley.
The meat will be very brown and crisp on the outside, beautifully pink all the way through.

Personal Notes:
Personal Notes:
Good for ANY size roast!




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