Guinness Prime Rib With Guinness Au Jus Gravy

Guinness Prime Rib With Guinness Au Jus Gravy

Makes 8 – 10 servings

1 X 3 – 4 bone standing rib roast (about 10 – 12 pounds) 

1 bunch sage

1 bunch rosemary 

1 bunch thyme 

2 tablespoons mayo 

2 tablespoons Dijon mustard 

2 tablespoons Guinness Draught 

1 tablespoon Worcestershire sauce 

3 medium carrots, chopped 

3 celery stalks, chopped 

1 large white onion, chopped 

1 head garlic, halved 

2 bay leaves 

2 ½ cups Guinness Draught 

2 ½ cups beef stock 

Sea salt and cracked black pepper 

Guinness Gravy

¼ cup butter 

3 tablespoons all-purpose flour 

Zest of 1 lemon 

Your beautiful pan drippings 

Sea salt and cracked black pepper 

First, prep your roast. 

With a sharp & steady knife held parallel to the rib bones, slice between the meat and bones, following the inner curve of the bones. Remove the bone plate from the roast in one piece with the bones attached and set aside. Perfect. Season both the rib plate and the roast generously with sea salt. 

In a small bowl, combine the mayo, dijon, Worcestershire, and Guinness Draught and mix well. Finely mince 1 tablespoon each of your 3 fresh sage, rosemary, and thyme. Grab some butcher twin and set aside. Coat the roast with a thin layer of the mayo mixture, covering every nook and cranny. Place the rib fat cap down on a cutting board with the deboned side facing up. Place a couple whole herb sprigs each of sage, rosemary, and thyme over the roast where the bones had been, then place back on the rib plate. Using your trusty butcher’s twine, tie the bones securely back onto the roast with loops spaced about 2 inches apart. Perfect. Takes a little time and effort, but well worth it my friends. Set a rack over a baking sheet, then place your rib roast in the fridge to soak in that goodness overnight. 

The next day, remove the rib roast from the fridge 2 hours before cooking to warm to room temperature. Preheat a grill (or an oven) to 250 degrees F, and insert a meat thermometer into the thickest part of the roast. 

In a large high-sided baking tin, combine your carrot, celery, onion, garlic, bay leaves, and remaining sage, rosemary, and thyme. Place a rack overtop and place the beef on the rack. Transfer to the preheated oven and cook for 2 hours (about half the total cooking time). Remove from the oven, then to the veggies add the Guinness Draught and beef stock. Place back on the grill (or in the oven) and continue cooking until the internal temperature reaches 125 degrees F for medium rare (cook longer if you prefer a medium-done prime rib). Let rest at least 40 minutes before carving. 

Meanwhile, prepare your Guinness Gravy. 

Strain those Guinness pan juices, reserving as much liquid as possible. Heat a 3-quart stockpot over medium-heat, and add your butter. When melted, whisk in the flour and cook until browned and nutty. In a slow and steady stream, whisk in your pan juices, add the lemon zest, and season with sea salt. Bring to a simmer, then let bubble and blip until thickened and wonderful, about 8 – 10 minutes. Taste and adjust salt as necessary, and season with cracked black pepper. 

Crave your Guinness Prime Rib, then serve with loads of Guinness Gravy and your favorite sides (I love classic Yorkshire puddings, a creamy mash, and green beans). Delicious!