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Beef Roast and Roasted Root Vegetables with Thyme Pan Jus
1 reviews >
Created for the Signature 7 qt. Roaster
- 1 (4-pound) boneless prime rib beef roast
- 6 garlic cloves, minced
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1/3 cup kosher salt
- 1/4 cup freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons for the vegetables
- 2 pounds small potatoes, halved if larger than 3 inches
- 2 pounds assorted root vegetables (such as carrots, beets, turnips or parsnips), peeled and sliced on the bias
- 2 tablespoons all-purpose flour
- 1 quart beef stock
- 2 sprigs fresh thyme
Mince the garlic cloves. Combine with Dijon mustard, thyme, salt, pepper and olive oil to create a rub. Spread evenly over the prime rib, patting it well. Place the roast fat side up in the roaster.
In a bowl, toss the potatoes and root vegetables with olive oil. Season generously with salt and pepper. Arrange the vegetables around the roast, reserving any tender vegetables, such as carrots, for later.
Place the roaster in the center rack of the oven. Roast roughly 20 minutes per pound for medium-rare, or until internal temperature reaches 120°F. Add the more tender vegetables to the pan about halfway through roasting. When the roast is ready, remove from the oven and let rest 20 minutes before carving.
While the roast rests, make the jus (gravy). Discard a few tablespoons of fat, leaving some in the roaster. Place the roasting pan over medium heat. Whisk in the flour, stirring constantly for about 3 minutes, until it reaches a paste consistency.
Pour in the beef stock and add thyme, stirring continuously. Use a wooden spoon to release any browned bits on the bottom of the roaster.
Increase the heat to high and continue to cook, whisking periodically, until the sauce reduces, about 10 minutes. Adjust seasonings if necessary, and strain the jus to serve with the roast.
REVIEW SNAPSHOT®by PowerReviews
Reviewed by 1 customer
Displaying review 1
- Easy To Prepare
- Too much salt
Comments about Le Creuset Beef Roast and Roasted Root Vegetables with Thyme Pan Jus:
This was my first roast and I had concerns about the internal temperature recommended and the amount of salt for the rub.
We went with 130 instead of 120 and it was a perfect medium. So 120 would definitely be spot on for a medium rare. We used a New York Strip loin instead of the rib roast to save money. Was very pleased with the texture.
I would highly recommend cutting the salt from 1/3 cup to like 2 tablespoons at most. I love salty food and this was too much for me.