Roast Beef with Ginger and Jus
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 515
- Total Fat
- 40
- Saturated Fat
- 16
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 26
- Cholesterol
- 100
- Sodium
- 660
- Total: 55 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 25 min
Ingredients
1 (3-pound) boneless rib roast, at room temperature (see note)
8 slivers fresh ginger
Coarse salt and ground pepper
1 1/2 cups beef stock
1/4 cup soy sauce
Directions
- Preheat oven to 500 degrees F.
- Make 8 (1-inch) deep incisions on the top of the roast. Insert 1 piece of ginger into each incision. Season entire roast with salt and pepper and place in a roasting pan. Roast for 15 minutes then lower the heat to 350 degrees F. Roast the beef to an internal temperature of 130 degrees F on an instant-read thermometer, for medium-rare, about 45 minutes.
- Remove the beef from the pan, tent it with foil and allow to rest for 15 minutes.
- Pour or spoon out most of the oil from the roasting pan. Place the roasting pan over medium-high heat. Pour in the beef stock and the soy sauce. Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes.
- To serve, slice the beef thinly and spoon warm sauce over top.
- Note: A boneless rib roast is an excellent cut of beef for roasting. If you prefer to use a less expensive cut, you could substitute a sirloin tip or bottom round rump roast.