Slow-roast beef eye of round, with mushroom jus and baked mash
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***RECIPE, FEEDS 6-8***
For the beef and jus/gravy
1 3-4 lb (1.5 kg) eye of round roast
1 head of garlic
a few sticks of rosemary and/or thyme
butter
salt
pepper
oil
1 quart (4 cups, 28 oz, 830 ml) beef stock
1/2-1 cup (100-200 ml) red wine (optional)
1-3 tablespoons dried mushroom powder
1-3 tablespoons onion powder
1 teaspoon mustard powder
2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum)
For the potatoes
3-4 lbs (1.5 kg) potatoes (like yukon golds for this)
1 stick (4 oz, 113 g) butter
8 oz (225 g) cheddar cheese, grated
4 egg yolks
milk
salt
pepper
Heat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold). Crush the garlic cloves — no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours.
Cut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler.
Let the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock). Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener.) Strain, and discard the solids.
Slice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat), put on some beef on the jus, and garnish with curly parsley if you're feeling tacky.
Best Au Jus for Prime Rib
Learn how to make the best Au Jus for Prime Rib with only 3 simple ingredients, plus pan drippings, following my easy recipe! It takes just 5 minutes to make and is the most delicious au jus for beef. Plus, homemade beef au jus is perfect for keeping your leftovers nice and juicy!
Steakhouse Prime Rib Au Jus
Steakhouse Prime Rib Au Jus ????????✨
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Today Chef Tom teaches us how to make a gorgeously seared prime rib with au jus that he calls Stupid Good!
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Using the flavors of a Creekstone Prime Rib Roast, Bear & Burton's W Sauce, Cattleman's Grill Lone Star Rub, this prime rib is then seared and covered in horseradish and garlic infused butter so it can be roasted directly over the flame on the YS640 pellet grill. This recipe is easier than you would think and won't have you waiting all day for results. DO NOT Neglect the Jus! This sauce has a a hint of red wine, W Sauce and all of the drippings from flame roasted meat. It delivers a flavor that is better described by the sound of oohs and ahs rather than words. You simply have to try this one to believe it!
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00:00 Introduction
00:29 Seasoning The Prime Rib
01:15 Setting Up The YS640
01:27 Searing In The Skillet
02:05 Building The Jus
02:48 Roasting The Prime Rib Over The Sauce
02:59 Making Horseradish Butter Smear
03:26 Adding Extra Flavor to Prime Rib
03:42 Finishing The Roast
03:56 After Resting
04:32 Get A Taste!
05:11 Like & Subscribe
Beef Au Jus Recipe
No French dip sandwich would be complete without an au jus, but this quick-and-easy version has so many other potential uses. Learn how to whip up this beefy and rich flavor bomb.
#Recipe #Beef #Food
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Beef Au Jus Recipe - Au Jus for Prime Rib of Beef - How to Make Au Ju Sauce
Learn how to make a Beef Au Jus Recipe! Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Perfect Prime Rib Beef Au Jus recipe!