There’s nothing better for holidays or special occasions than a roast Prime Rib au jus. This tried and true recipe walks you through exactly how to get perfectly cooked, succulent prime rib every single time.
When Christmastime rolls around I can’t help but get excited for all the food.
The cookies, feast of the seven fishes, and more, but the one meal that I love most is the Christmas Day Prime Rib au jus.
I’ve been making prime rib on Christmas Day for over 20 years and the low and slow method I outline below is everything you need to make a juicy medium-rare prime rib roast.
Also provided are step-by-step instructions to make the best jus for extra flavor.
I usually serve prime rib with homemade horseradish sauce, roasted garlic mashed potatoes, and a side of roasted Brussels sprouts and carrots.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Prime rib roast. This recipe is for a 6-pound rib roast, but you can use a larger one too but the cooking time will be longer. A 6-pound roast will usually contain 2 bones and is enough to serve 6 people. We used a USDA choice roast for this recipe. Prime-grade meat (not to be confused with prime rib) will be more expensive than choice grade. Also, a first cut that comes from ribs 10-12 contains a larger section of the rib-eye which is more uniform and tender. All this being said, a quality rib roast cooked low and slow and seared to finish will be excellent regardless of the exact cut you purchase.
- Kosher salt. For dry brining the prime rib.
- Beef bones. For the au jus, use meaty beef bones such as neck bones or oxtails.
- Beef stock. Use homemade if you can, otherwise use beef stock made from a low-sodium beef base such as Better Than Boullion brand.
- Aromatics. Carrots, celery, onion, thyme, and bay leaf for extra flavorful au jus.
- Red wine. Use a dry red wine such as Cabernet or Merlot for the au jus.
See the recipe card for complete information on ingredients and quantities.
How to roast a prime rib
Each number corresponds to the numbered written steps below.
- Note: Skip steps 1 and 2 if you had your butcher remove and tie the roast. With a sharp knife remove the bottom portion of a 6-pound roast and ribs. (Photo #1)
- Place the rib section back under the roast and tie the roast tightly back up. This will make it easier to carve the roast later on. Alternatively, you can omit these two steps and roast the prime rib as is. (Photo #2)
- Place a 6-pound rib roast on a wire rack lined baking sheet and season on all sides using 3 tablespoons of Diamond kosher salt (or 2 tablespoons of Morton’s kosher salt), and 1 tablespoon of coarsely ground black pepper. Place uncovered in the refrigerator and allow it to sit overnight or even better for 2 nights. (Photo #3)
- 4-5 hours before cooking, remove the prime rib from the fridge to bring it close to room temp for more even cooking. Preheat the oven to 250f and set the rack to the middle level. Place the prime rib on the rack of a roasting pan with a wire insert, fat side up, and insert a digital oven-safe thermometer into the center of the roast. Set the probe to go off when the roast reaches 120f. (Photo #4)
- Place the roast in the oven and remove once 120f is reached. This should take anywhere from 2 1/2 – 3 1/2 hours. Lightly tent the cooked rib roast with foil and allow it to rest for 30 minutes. (Photo #5)
- While the prime rib rests, set one oven rack to the lowest level and line it with foil. (This will help prevent drippings hitting the oven deck which can create smoke and set off your fire alarm). Set the second rack to the middle level and turn on the broiler. After 30 minutes of resting carefully broil the roast on the middle level until well browned on all sides (about 2 minutes per side) using tongs to maneuver the roast. Remove it from the oven and set it on a carving board. (Photo #6)
- Remove the strings and the bones. Since the roast has already rested you can carve it immediately. (Photo #7)
- Use a sharp carving knife or slicing knife (this is the slicing knife I use) to slice the roast into pieces. Serve with au jus and/or horseradish sauce and enjoy! (Photo #8)
How to make the jus
Note: Begin making the au jus right after placing the prime rib in the oven. 3 hours is more than enough time to make a delicious au jus.
Each number corresponds to the numbered written steps below.
- Chop 2 large carrots, 3 ribs of celery, and 1 large onion. Heat a large heavy pot or Dutch oven to medium heat and add 3 tablespoons of olive oil. Use a paper towel to dry off 3 pounds of bones (you can use oxtail, beef neck bones, or other meaty beef bones), then add them to the pot and brown on all sides, about 10-15 minutes. (Photo #1)
- Add 1 tablespoon of tomato paste along with the onions, celery, carrots, and a pinch of salt, and cook until the vegetables are soft, about 10 minutes. Add 5 cloves of garlic and cook for another 1-2 minutes. (Photo #2)
- Add 1/2 cup of dry red wine, 6 cups of homemade beef stock (or store-bought low-sodium beef stock), 1 teaspoon of Better Than Boullion beef base, 2 sprigs of thyme, and 1 large bay leaf, and bring to a boil. While boiling, use a wooden spoon to dislodge any brown bits from the bottom of the pan. Note: if using homemade beef stock, just add 1 teaspoon of beef base. If not using homemade beef stock, just use 6 cups of the beef stock using the reduced sodium Better Than Boullion beef base in accordance with the package instructions (Photo #3)
- Reduce the heat to a very low simmer and cook uncovered until the roast is finished. (Photo #4)
- Strain the au jus through a fine mesh strainer into a separate bowl. After straining the au jus, it can be covered or kept warm in a saucepot over very low heat while waiting for the prime rib drippings in step 6 below. (Photo #5)
- Place the roasting pan on a burner and turn the heat to medium-high. Ladle enough of the strained au jus into the roasting pan to deglaze. Dislodge any brown bits by scraping the pan with a wooden spoon. (Photo #6)
- Pour the pan drippings back into the bowl with the au jus. (Photo #7)
- Taste test and season with salt and pepper before serving the prime rib with au jus. Note: The au jus can be defatted, by skimming the fat off that rises to the top. You can de-fat with either a ladle, paper towels, a slice of bread, or by using a fat separator. (Photo #8)
Top tips
- Use a digital meat thermometer. This will help provide precision and ensure the prime rib is cooked perfectly. I personally like using a combination of an oven-safe thermometer and using a separate instant-read digital thermometer to double-check the temperature of the roast once it’s out of the oven.
- Broiling. The process of broiling the roast on all sides can create smoke so be aware that it may set off a smoke alarm. Lining the bottom of the oven with foil can help mitigate this. If you have someone who can help you maneuver the roast while it broils, that would be ideal. Alternatively, if you have access to an outdoor grill, you can simply use the grill to sear the roast on all sides instead of using the broiler. This will eliminate the chance of smoke in your oven.
- Use homemade stock. Not only does homemade beef stock afford you better control of sodium levels, it instantly elevates the taste and flavor of any recipe.
- Talk to your butcher. To save some work, ask your butcher to cut and tie up the bones. This will allow you to skip steps 1 and 2 from above.
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Prime Rib Au Jus
This tried and true recipe for roast prime rib au jus yields juicy, melt-in-your-mouth beef with the most flavorful au jus. A must-have for holidays and special occasions!
Ingredients
- 1 6 pound Prime rib or beef rib roast rib bones removed and tied back up (ask the butcher)
- 3 tablespoons Diamond Crystal Kosher salt or 2 tablespoons Morton's Kosher salt
- 1 tablespoon coarse black pepper
For the au jus
- 3 tablespoons olive oil
- 3 pounds oxtails, neck bones, meaty beef bones
- 1 teaspoon Better than Bouillon beef base see notes below
- 6 cups low-sodium beef stock
- 1/2 cup dry red wine
- 5 cloves garlic
- 2 large carrots chopped
- 3 ribs celery chopped
- 1 large onion chopped
- 1 tablespoon tomato paste
- 2 sprigs thyme
- 1 large bay leaf
- salt and pepper to taste
Instructions
Salt 1 day before
- Season the roast with salt and pepper on all sides then place on a wire rack lined baking sheet and refrigerate uncovered overnight.
Roast the prime rib
- 4-5 hours before cooking, remove the prime rib from the fridge to bring it close to room temp for more even cooking.
- Preheat the oven to 250F and set the rack to the middle level. Place a digital probe into the center of the roast and set it to go off at 120F.
- Place the roast in the oven and remove once the roast achieves 120F (anywhere from 2 1/2 – 3/12 hours). Lightly tent the roast with foil for 30 minutes.
- Set one oven rack to the lowest level and line it with foil (to prevent drippings from smoking and setting off the fire alarm). Set the second rack to the middle level and turn on the broiler.
- Broil the roast on the middle level until well browned on all sides (about 2 minutes per side – use tongs to move) then remove from the oven and set it on a carving board. Remove the strings and bones and slice the roast into pieces. Enjoy!
Meanwhile, make the au jus during the roasting process
- Heat a large heavy pot or Dutch oven to medium heat. Add the olive oil to the pot. Dry off the bones with paper towels then add them to the pot and brown on all sides (about 10 minutes).
- Add the tomato paste, onion, carrot, celery, and a pinch of salt to the pot and cook for 10 minutes or until soft then add the garlic and cook for another 1-2 minutes.
- Add the wine, beef base, beef stock, and herbs to the pot and bring to a boil. Dislodge all of the brown bits from the pot with a wooden spoon. Once boiling, lower to a simmer and cook uncovered until the roast is finished.
- Strain the au jus through a fine mesh strainer. Add a ladle of the au jus to the roasting pan to deglaze and dislodge any brown bits, then pour the drippings from the roasting pan into the au jus. Taste test and season with salt and pepper before serving with the Prime rib.
Notes
- If using homemade beef stock, only use 1 teaspoon of beef base. If not using homemade beef stock, use 6 cups of mixed beef stock from reduced sodium Better than Bouillon beef base.
- The exact cooking time will vary based on the size of a roast. For an almost 7 pound roast, our cooking time to 120f took exactly 3 hours.
- A bone-in roast will serve approximately 1 person per pound, so a 6-pound bone-in roast would serve 6, and so forth.
- Use a meat thermometer for the utmost precision for a perfectly cooked roast.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated covered with foil in a 275 oven until warm.
- Almost all commercially sold rib roasts will be sold with the chine (part of the backbone) removed. If you come across a roast sold with the chine bone you should ask the butcher to remove it since it needs to be cut off with a meat bandsaw. The rib bones should be saved and tied back onto the roast. Again, ask your butcher.
Nutrition
Calories: 1155kcal | Carbohydrates: 9g | Protein: 115.5g | Fat: 72.9g | Saturated Fat: 25.7g | Cholesterol: 342mg | Sodium: 2559mg | Calcium: 43mg | Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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The au jus recipe is a winner.
So happy you enjoyed, Carol!
Great recipe!! My late husband used a recipe much like this one. Can’t wait to try yours!!
Hope you enjoy, Terry!
Hi I’d like to get that knife and support you at the same time. Do you have an affiliate link for it?
Thank you.
Wonderful video. So helpful!
Hi Jeannie, thank you! The knife is in the shop that’s here on the website (at the top of the home page). It’s under “Jim’s Kitchen Tools”. So happy you enjoyed the video!
I live by myself but I love your recipe. If I cook a standing roast, how do I save the leftovers?
Hi Sheila, leftovers can be saved wrapped in the refrigerator and reheated on the stovetop. Leftovers are particularly good for steak and eggs.
Sorry….no idea why I just called James “Chris”. Holiday Brain!
Ha! So funny….this is pretty much EXACTLY how I cook our Christmas Rib Roast every year…including the oxtail au jus with tomato paste! The only difference is that I don’t broil it at the end but rather, I just put it in a really hot (450) oven to finish. I agree with Chris – I don’t like my rib roast to be too rare….my mom used to call it “au point”…just a little pink. The roast always comes out perfect. I think I’m going to try finishing it on the grill this year – good tip! Merry Christmas!
Thanks for the comment, Yolanda, and hope you have a wonderful Christmas!
Love your recipes. Simple and delicious
Happy Holidays !!
Hi Carol, thanks for the comment and so happy you enjoyed!
Jim, we always buy 2 roasts when Publix puts them on sale here in FL., one to roast and one to cut into steaks. I have some rib bones from the roast we cut into steaks. Can I use those to make the au jus ahead of time then freeze?
Hi Melinda, you can definitely use the rib bones to make the au jus and then freeze. Hope you enjoy!
That’s consistent with my method, although I do 225° and finalize at 500° on convection. But this slow roasting and reverse sear makes the most tender roast, to be sure.
I like the Au jus recipe. Gotta try that. Thanks.
Hi Michael, thanks for the comment and hope you enjoy!
Hi Mike,
I would love to make this recipe, love prime rib! My dilemma is I don’t have a broiler. Should I put it on the grill to crisp the outer edges? Would appreciate your advice as I really want to try this.
Thank you,
Riz
Hi Riz, if you don’t have a broiler, but have a grill, you can pop on the grill and sear for a few minutes on each side. In fact, Jim mentions that you can do this in the prime rib video he just put up today. Hope you enjoy!
Nicely done James. Keep recipes coming. Do you ever use a smoker?
Hi George, thanks for the comment and glad you’re enjoying the recipes! Jim has a smoker and uses it often to make chicken, ribs, etc. He has not used it for a prime rib.
My health is failing, but have been cooking since little. Would have numourus cookbooks open, many same basics, it’s just more of ingredients you favor. Really enjoyed reading your recipes & tips.
Thanks 👍
Hi Tom, thanks for the comment and so happy to hear you’re enjoying the recipes!
I can’t wait to try this fabulous recipe .
Hi Elaine, we hope you love it!
I made a 3 bone roast that weighed a tad more than 7 pounds and it turned out awesome. Love the jus recipe too. I had to make this before Christmas as a test run, since I can’t have any issues on the big day. I have made so many of your recipes and this one is another keeper.
Great to hear, John!
Sounds delicious, always have prime rib at Christmas
We hope you love this one, Mary!
With the HIGH COST of premium prime roast beef, can a 3 or 4 pound beef roast be cooked the same method yield the same results of a 6 pound roast at home ?
Hi Lyn, yes, this method works for any size roast since you’re cooking to temperature. Hope you enjoy.
Just an FYI. The 6-lb roast should have the chine bone removed, which is the bigger pain. Just cutting the ribs away from the bone will not make it easier to carve if the chine bone remains. Love the recipe for the Au jus.
Hi Patricia, most of the time the chine bone is removed prior to packaging and selling. If you’re purchasing an entire whole bone roast or a steer, that’s a bit different. Glad you liked the au jus recipe!
Can the aus jus be made ahead of time and frozen? Or made ahead of time and kept in the fridge for up to how many days?
Love what you do … thanks for sharing and teaching us how to cook like my grandma did!
Hi Dawn, yes, you can definitely make the au jus ahead of time – it will be ok up to 5 days in the fridge or you can freeze it. Then add the drippings from the pan at the end. Hope you enjoy!
Love your recipes! Is that temp., 250F correct.Thank you!
Hi Stella, yes, the 250f temperature is correct. This one’s cooked low and slow to yield a super juicy prime rib.
All of your recipes are great ! Thanks for sharing !
Hi Helen, so happy you liked the recipe and thanks for the comment!
I hope this will work for me. I’d like to point out that Better Than Bouillon regular is not low sodium unless you buy the version specifically labeled “Low Sodium”. I cannot find it in our stores but can get it on Amazon and in larger containers as a bonus.
Hi Mike, that’s correct. The low-sodium one should be used. We get ours at Costco, but of course Amazon has too.