Perfect Sunday Roast with Guinness au Jus

Mar 07, 2024
By Vineyard Vixen

Here’s your go to secret for a mouth-watering prime rib roast with crunchy herb crust and a rich au jus.

Irish Sunday Roast Beef with Guinness au jus

Here’s your go to secret for a juicy perfectly cooked mouth-watering prime rib roast with crunchy herb crust and a rich au jus. Keep this recipe for a show stopping meal that will elevate your holidays and celebrations.

This recipe calls for a five pound bone-in rib roast that will serve six comfortably. Personally I would not go with a smaller roast even if you have a smaller gathering. Besides, you can always make roast beef sammys the next day. Of course if you have a larger crowd, you can easily go bigger. You will want to adjust the liquids and seasoning accordingly and know the cooking time will be a little longer for every additional pound.

You can also easily modify the au jus to be a rich wine au jus by swapping the Guinness with 2 cups of a bold red wine.

INGREDIENTS

5 lb Bone in Rib Roast (serves 6)

2 bottles Guinness Stout

4 cups beef broth

Seasoning Blend

1 tbs fresh rosemary finely chopped

1 tbs fresh Thyme finely chopped

4 cloves fresh garlic minced

1 tsp Steak seasoning like Montreal

½ tsp ground black pepper

1 tbs olive oil

INSTRUCTIONS

·       For best results and even cooking, set roast out at room temperature for at least an hour prior to cooking. When ready to cook, preheat oven to 450°F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.

·       Prepare roast: Using a roasting pan with a rack, add 1 bottle Guinness and 2 cups of the beef broth to the base of the pan. Reserve the remaining beef broth. Set the roast in the rack with the fat side up. Insert meat thermometer into center of roast, avoiding contact with the bones.

·       Add herbs: In a separate bowl, mix olive oil, garlic, herbs, steak seasoning and pepper and spread this mixture on top of the roast.

·       Roast in oven: Place roasting pan in hot 450°F oven for 20 minutes, then reduce heat to 350°F and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). Keep in mind a roast will continue to rise by 5 to 10°F as it rests which is why you want to remove it from the oven when it is 10°F below desired serving temperature. Total cooking time will depend on size of roast and starting temperature.

NOTE: Keep an eye on the liquid in the roasting pan as the roast is cooking. If it appears that the liquid is evaporating, add additional beef broth. If all the liquid evaporates, the contents on the bottom of the pan will burn.

·       Rest: Once removed from oven, transfer roast to plate or cutting board, loosely tent with foil, and allow to rest for at least 15-20 minutes. Leave the thermometer inside the roast so you can monitor the temperature.

·       Make Stout au jus: While the roast is resting, Transfer any liquid and drippings from the roasting pan to a saucepan. Add about ½ bottle of Guinness remaining, heat until the mixture starts to bubble around the edges, then reduce heat as low as you can to maintain a gentle simmer. When the roast has finished resting, skim off any fat from the au jus taste and adjust seasoning as desired and transfer to gravy boat. You may strain this sauce before serving, if desired.

Slice prime rib roast and serve with au jus on the side and serve with Irish Colcannon and pair with your favorite red wine.