For the Jus, I used beef base and water and added dried porcini mushrooms and a splash of red wine and sprigs of rosemary and thyme. The earthyness of the mushrooms really shone through and I will be adding them to every jus I make in the future.
Sunday, January 2, 2011
Prime Time
Prime Rib is typically something that I only eat at a restaurant, unless it's Christmas Eve. This was the best prime rib that I have ever made along with the best Jus. Again, I wish that I had a photo of it sliced, but I was mesmerized by this thing.
For the Jus, I used beef base and water and added dried porcini mushrooms and a splash of red wine and sprigs of rosemary and thyme. The earthyness of the mushrooms really shone through and I will be adding them to every jus I make in the future.
For the Jus, I used beef base and water and added dried porcini mushrooms and a splash of red wine and sprigs of rosemary and thyme. The earthyness of the mushrooms really shone through and I will be adding them to every jus I make in the future.
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