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    You are in: Home / Recipes / Prime Rib With Cabernet Jus Recipe
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    Prime Rib With Cabernet Jus

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 19, 2010

      Love this recipe serve every Christmas with lobster. Couple of variations I would add. On the outside of the meat I add much more salt and pepper and garlic than recipe calls for. Also by getting butter warmers you can put your au jus in and it stays hot as you are eating the prime rib.

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    • on December 26, 2007

      Served this fantastic recipe for Christmas dinner. I cooked a 4.5-5 pound prime rib roast for 1 hour and 30 minutes at 325 degrees F until it reached 135 degrees on the meat thermometer because we like our beef rare. It was so tender, just melted in your mouth. I made the jus exactly as stated, and it was superb. Mine did take 2 hours to reduce to 2 cups, rather than the 1 hour stated, so I was glad I made it two days in advance. I will definitely make this again! Thanks Julesong!!!

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    • on March 14, 2007

      I know I'm a little late, but I used the au Jus recipe for my prime rib dinner for Christmas. This was one of the best I have ever had. I would give it 6 stars but...no can do. I DID follow the recipe as posted. Thank you for the wonderful recipe.

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    Nutritional Facts for Prime Rib With Cabernet Jus

    Serving Size: 1 (709 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1502.8
     
    Calories from Fat 1008
    67%
    Total Fat 112.1 g
    172%
    Saturated Fat 46.8 g
    234%
    Cholesterol 248.3 mg
    82%
    Sodium 577.9 mg
    24%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 0.2 g
    1%
    Sugars 4.6 g
    18%
    Protein 56.0 g
    112%

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