Serves 6
185 min
Prime Rib Roast with Miso Au Jus
Recipe GLPR82d5ab509db296
An elegant standing rib roast seasoned with savory miso paste and roasted to a perfectly caramelized exterior, then finished with a rich and umami-forward miso au jus made from pan drippings and red wine. The tender, juicy meat is accompanied by roasted vegetables and a silky sauce.
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Ingredients
1 standing rib roast (6-10 pounds)
salt
freshly ground black pepper
1/3 cup miso paste, divided
5 large carrots, halved
2 onions, halved
8 stalks celery, halved
1 cup red wine
2 cups beef stock
Directions
Preheat your oven to 250°F. Generously season all sides of the standing rib roast with salt and freshly ground black pepper. Rub 2-3 tablespoons of the miso paste over the entire surface of the roast, reserving the remaining miso for the au jus.
Place the seasoned roast in a large roasting pan. Arrange the halved carrots, onions, and celery around the roast. Transfer to the preheated oven.
Roast for 17-20 minutes per pound, until an instant-read thermometer inserted into the center of the roast reads 145°F for a medium-rare doneness with a safe internal temperature. Once the target temperature is reached, switch the oven to broil on high and broil for about 5 minutes until the exterior develops a deep brown crust.
Carefully transfer the roast to a cutting board and untie any kitchen twine from the bones. Tent loosely with aluminum foil and let rest for 20 minutes—this allows the juices to redistribute throughout the meat.
While the roast rests, prepare the miso au jus. Leave the roasted vegetables in the roasting pan, but drain off all but 1 teaspoon of the fat.
Place the roasting pan across two burners on your stovetop set to high heat. Pour in the red wine and simmer until the wine reduces by about half, approximately 5-7 minutes. Use a wooden spoon to scrape up all the caramelized bits from the bottom of the pan.
Whisk in the beef stock and the remaining 2 tablespoons of miso paste. Reduce heat to medium-low and simmer gently for 15 minutes to allow the flavors to meld and develop.
Pour any accumulated juices from the rested roast into the pan. Turn off the heat and carefully strain the au jus through a fine-mesh strainer into a serving vessel, pressing gently on the vegetables with the back of a wooden spoon to extract all the liquid.
Carve the prime rib roast into slices and arrange on a serving platter. Pour the warm miso au jus over the meat or serve it on the side for guests to pour as desired.
