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Prime Rib Roast with Miso Au Jus Recipe

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Prep Time 10 minutes
Cooking time - per lb 20 minutes
Servings 6 - 10

Ingredients
  

  • 1 (6-10 pound) standing rib roast
  • salt and freshly ground black pepper
  • 1/3 cup miso paste (or 1/2 cup Miso & Easy), divided
  • 5 large carrots, halved
  • 8 stalks celery, halved
  • 2 onions, halved
  • 1 cup red wine
  • 2 cups good quality beef stock

Instructions
 

  • Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.
  • Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.
  • While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.
  • Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.
  • Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.
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