Prime Rib Au Jus
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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resting time
30 mins
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Total Time
4 hrs
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Servings
6
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Calories
1155 kcal
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Course
Main Course
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Cuisine
American
Prime Rib Au Jus
Description
Prime Rib Au Jus combines a well-seasoned rib roast with a flavorful jus crafted from various beef bones and aromatic vegetables. The roast is initially salted and peppered, then refrigerated uncovered overnight to enhance flavor and develop a crust. It is cooked at a low oven temperature until reaching 120°F internally, ensuring even medium-rare doneness, followed by a brief broiling step to brown the surface. The accompanying au jus is developed by roasting neck bones, meaty bones, and oxtails, then simmering them with garlic, carrot, celery, onion, tomato paste, thyme, bay leaf, and red wine, resulting in a savory, rich sauce that accentuates the beef's flavors.
The dish is best served sliced, allowing the tender meat to absorb the au jus upon serving. This preparation emphasizes cooking precision and layered flavors from slow roasting and bone broth reduction.
Using a meat thermometer is important for accurate roasting times. Leftovers can be refrigerated for up to three days and reheated gently to retain moisture. If using homemade beef stock, adjust beef base quantities accordingly. Ask the butcher to remove the chine bone if present, and request rib bones be tied back to the roast before cooking.
Ingredients
- 1 pound (2.7kg) prime rib rib bones removed and tied back up (ask the butcher, or beef rib roast
- 3 tablespoons (30g) kosher salt or 2 tablespoons Morton's Kosher salt, Diamond Crystal brand
- 1 tablespoon (8g) black pepper coarse
For the au jus
- 3 tablespoons (45g) olive oil
- 3 pounds (1.4kg) oxtails
- 3 pounds (1.4kg) neck bones
- 3 pounds (1.4kg) meaty beef bones
- 1 teaspoon beef base see notes below, better than bouillon
- 6 cups (1.4kg) beef stock low-sodium
- 1/2 cup (120g) red wine dry
- 5 cloves garlic
- 2 large carrot chopped
- 3 ribs celery chopped
- 1 large onion chopped
- 1 tablespoon (15g) tomato paste
- 2 prigs thyme
- 1 large bay leaf
- salt to taste
- black 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 250°F 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 120°F.
- Place the roast in the oven and remove once the roast achieves 120°F (anywhere from 2 1/2 - 3 1/2 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
- Use a meat thermometer for precise cooking to reach 120°F internal temperature for medium-rare.
- Leftover prime rib can be stored covered in the refrigerator for up to three days and reheated at 275°F until warm.
- If using homemade beef stock, reduce beef base to 1 teaspoon; for commercial stock, use 6 cups of mixed reduced sodium beef stock.
- Request your butcher remove the chine bone and tie rib bones back onto the roast if they are present.
- The cooking time varies with roast size; a 7-pound roast may take about 3 hours to reach the target temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1155 kcal
% Daily Value*
| Calories | 1155kcal | 58% |
| Carbohydrates | 9g | 3% |
| Protein | 115.5g | 231% |
| Fat | 72.9g | 112% |
| Saturated Fat | 25.7g | 129% |
| Cholesterol | 342mg | 114% |
| Sodium | 2559mg | 107% |
| Calcium | 43mg | 4% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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