Prime Rib Au Jus

Name: Prime Rib Au Jus
Prep time: 20 min
Cook time: 3 h
Yield: 12 people
Ingredients: 5-6 lb boneless prime rib roast; 2 TB kosher salt; 2 TB freshly ground black pepper; 2 TB garlic powder; ¼ cup unsalted butter; ¼ cup onion; 4 cloves garlic; 1 sprig of thyme; 1 sprig of rosemary; 1 tsp better than bouillon beef base; ¼ tsp freshly ground black pepper; 2 cups beef stock; 1 TB cornstarch

User Reviews

4.9

228 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Servings
12 people
Calories
368 kcal
Course
Dinner
Cuisine
French, American, French-American Fusion

Prime Rib Au Jus

Iris Warren

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This Prime Rib Au Jus recipe is an incredibly impressive meal that’s so easy to make! Featuring tender, melt-in-your-mouth delicious beef and a savory dipping sauce, it’s a stunning recipe that will leave your guests raving.

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Ingredients

Servings

For the Prime Rib

5-6 lb boneless prime rib roast untrimmed
2 TB kosher salt
2 TB freshly ground black pepper
2 TB garlic powder

For the Au Jus

¼ cup unsalted butter
¼ cup onion finely chopped
4 cloves garlic minced
1 sprig of thyme
1 sprig of rosemary
1 tsp better than bouillon beef base or beef bouillon powder
¼ tsp freshly ground black pepper
2 cups beef stock regular strength
1 TB cornstarch fully dissolved in 2 TB water*

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Instructions

For the Prime Rib

Combine salt, pepper, and garlic powder in a small bowl. Set aside.
Pat dry prime rib roast thoroughly with paper towels. Generously coat with salt mixture evenly on all sides, pressing to adhere. Place roast on a plate, cover, and chill in fridge overnight.
Remove roast from fridge about 6-8 hours before serving time and allow it to come to room temperature.
Set oven to 200F. Insert meat thermometer probe into center of roast and place roast on middle rack of oven. Cook until internal temperature is 10 degrees lower than desired doneness. For medium rare (130F), remove from oven when internal temperature reaches 120F.
Remove roast from oven, loosely tent with foil, and allow roast to rest at least 30 minutes. Do not remove thermometer probe, nor slice into the roast at all, or juices will escape.

For the Au Jus

In a saucepan set over medium-high heat, melt the butter. Add onion and stir 2 min. Add garlic and stir 1 min. Add thyme, rosemary, bouillon, black pepper, and broth. Stir well to combine.
Bring to a boil and continue to boil until liquid is reduced by half of its original volume.
Reduce heat to a low boil, and add a little bit of the dissolved cornstarch at a time, stirring constantly - use only as much as is needed for sauce to reach desired thickness. Remove sprigs of herbs. If desired, au jus can be drained for a smooth sauce.
Just before serving, set oven to broil and brown all sides of roast, rotating as needed. Slice and serve with warm au jus.

Equipments used:

Notes

* The roast does not need to be trimmed of fat before roasting. Rather, leaving it in place provides the benefit of preventing the meat from cooking more during the final broiling step.
* Cook time will vary based on the temperature of the meat when placed in the oven. Generally, a 5-6 lb boneless roast will take about 2-3 hours to cook to rare. A bone-in roast will take longer. Though a rough time estimate is provided, please keep in mind that you'll be cooking by the internal temperature reading, and not by time.
* Be sure to rest the roast for a minimum of 30 minutes. This not only allows the juices to redistribute back into the meat, but it will also prevent the roast from cooking past the desired doneness when broiling. Use this time to make au jus, so you can broil and slice the roast immediately before serving.
*It's super important to ensure cornstarch is 100% dissolved in water, with no streaks of white left prior to using in sauce. Otherwise, it will result in a lumpy texture.
*Au jus is meant to be sauce-like in nature and less thick than regular gravy. If you’d like it thicker, add a bit more fully-dissolved cornstarch.

Nutrition Information

Show Details

Serving 1serving Calories 368kcal (18%) Carbohydrates 3g (1%) Protein 17g (34%) Fat 32g (49%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Cholesterol 69mg (23%) Sodium 821mg (34%) Potassium 337mg (10%) Fiber 0.5g (2%) Sugar 1g (2%) Vitamin A 6IU (0%) Vitamin C 0.4mg (0%) Calcium 18mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 368 kcal

% Daily Value*

Serving	1serving
Calories	368kcal	18%
Carbohydrates	3g	1%
Protein	17g	34%
Fat	32g	49%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	14g	70%
Cholesterol	69mg	23%
Sodium	821mg	34%
Potassium	337mg	7%
Fiber	0.5g	2%
Sugar	1g	2%
Vitamin A	6IU	0%
Vitamin C	0.4mg	0%
Calcium	18mg	2%
Iron	2mg	11%