10       pounds           prime rib roast
2         tablespoons  kosher salt
1          tablespoon    fresh ground black pepper
3         tablespoons  fresh rosemary                               chopped
1/4     cup                      Worcestershire Sauce
1 ½    cups                     Au Jus
12        each                   Popovers                                            see recipe

Rub ribeye roast with salt, pepper and rosemary then pour Worcestershire Sauce all over the roast. Place on a rack in a roasting pan in a 400 degree oven; roast for 2 to 2 1/2 hours.  Allow to rest 15 minutes before carving. Serve to preferred doneness with Aujus and Popovers.


3     cups          beef stock
1     medium   onion                       (peeled and chopped)
2                          carrots
2                          celery stalks          (chopped)
                            salt  and black pepper to taste

Remove the roast from the roasting pan and let it rest, covered with foil, on a cutting board someplace warm. If there is a lot of fat left in the pan, pour most of it off, but take care not to lose any of the meat juices.

Place the roasting pan on the stove top, across two burners, and add the chopped carrots, celery, and onion. Cook on high for a minute, stirring everything around with a wooden spoon, until the veggies are a bit browned and most of the liquid has cooked off — but don’t let anything burn.

Now pour in about half of the stock and cook for another minute over high heat, while scraping all those toasty bits away from the bottom of the pan with your wooden spoon.

Now pour the contents of the roasting pan into a large saucepan along with the remaining stock. Simmer for about 20 minutes or until the liquid has reduced by about one-third.

Now pour the liquid through a mesh strainer. For a finer strain, you can line the strainer with cheesecloth, but you don’t have to. Let it sit for a couple of minutes so that you can skim off any fat that rises to the top.

By now your roast will have finished resting and will be ready to carve. If the roast has thrown off any additional juices while it rested, stir these into the sauce. Serve each portion of meat with 1½ to 2 ounces of au jus sauce.


1/2    cup                all-purpose flour
1/2    teaspoon    baking powder
1/2     teaspoon   salt
1/4     teaspoon   white pepper
1          cup                milk
3         each              eggs    beaten
1/8      cup               melted butter

Combine flour, baking powder, salt and pepper. Add milk and mix into a paste. Add beaten eggs, butter and stir until thoroughly blended. Pour into a hot well greased muffin tin. Bake in preheated 450 degree oven for about 15 to 20 minutes.

 Recipes developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 5/24/18  

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