Prime Rib Au Jus
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
3 hrs
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Servings
12 people
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Calories
368 kcal
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Course
Dinner
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Cuisine
French, American, French-American Fusion
Prime Rib Au Jus
Description
The Prime Rib Au Jus starts with seasoning an untrimmed, boneless prime rib roast with kosher salt, freshly ground black pepper, and garlic powder. The roast is chilled overnight, then brought to room temperature before slow-roasting at 200°F until the internal temperature is roughly 10 degrees below your target doneness (for example, 120°F for medium rare). Resting the meat for at least 30 minutes allows juices to redistribute and prevents overcooking during finishing.
The au jus sauce is prepared by melting butter and sautéing finely chopped onion and minced garlic with fresh thyme and rosemary sprigs. Beef base, black pepper, and beef stock are added, and a well-dissolved cornstarch slurry thickens the sauce slightly, resulting in a thin, flavorful jus that complements the rich roast without overwhelming it.
This method produces a tender, juicy roast with a flavorful crust and a light, aromatic sauce ideal for serving alongside the meat. The precise internal temperature and resting technique are key to achieving the desired texture and juiciness. The au jus balances savory, herbal notes with beef richness, perfect for dipping slices of prime rib.
It is important that the cornstarch is completely dissolved in water before adding to avoid lumps. The roast’s fat layer should remain to protect the meat during roasting and final broiling.
Ingredients
For the Prime Rib
- 5-6 lb prime rib roast untrimmed, boneless
- 2 TB kosher salt
- 2 TB black pepper freshly ground
- 2 TB garlic powder
For the Au Jus
- ¼ cup butter unsalted
- ¼ cup onion finely chopped
- 4 cloves garlic minced
- 1 thyme sprig
- 1 rosemary sprig
- 1 tsp beef base or beef bouillon powder, better than bouillon
- ¼ tsp black pepper freshly ground
- 2 cups beef stock regular strength
- 1 TB cornstarch fully dissolved in 2 TB water*
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.
Notes
- Leave the fat on the prime rib roast during cooking to protect the meat and enhance flavor.
- Cook the roast by internal temperature, not time, aiming to remove it when it is about 10°F below your desired doneness.
- Rest the roast for at least 30 minutes before slicing to allow juices to redistribute and prevent overcooking.
- Ensure the cornstarch is fully dissolved in water before adding to the au jus to avoid lumps.
- The au jus should be thinner than gravy; add more dissolved cornstarch if a thicker consistency is desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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