Prime Rib Au Jus

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.

1. 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)
2. 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)

3. 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. 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)
5. 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)
6. 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)

7. Remove the strings and the bones. Since the roast has already rested you can carve it immediately. (Photo #7)
8. 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.

1. 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)
2. 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)

3. 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)
4. Reduce the heat to a very low simmer and cook uncovered until the roast is finished. (Photo #4)
5. 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)
6. 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)

7. Pour the pan drippings back into the bowl with the au jus. (Photo #7)
8. 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)

More holiday roast recipes

• Roasted boneless leg of lamb – with rosemary and garlic.
• Roasted pork loin – stuffed with garlic, pignoli, orange zest, and rosemary.
• Greek leg of lamb – slow-roasted with potatoes, lemon, and oregano.
• Spatchcocked turkey – dry-brined and roasted to golden perfection.
• Spiral ham – with a brown sugar glaze.