Prime rib with au jus is the perfect centerpiece to your holiday or special occasion table. Many people are hesitant to try to make prime rib because it seems like a fancy cut of meat that requires lots of work to cook correctly. That couldn’t be farther from the truth! This recipe is simple and requires just 7 ingredients. Your whole family will enjoy this meal.
Making Prime Rib With Au Jus
Start by removing the prime rib from the fridge. Season it with salt and pepper. Let it sit out for 3-4 hours prior to cooking because you want to bring it to room temperature.
When the prime rib is at room temperature, it is ready to cook. Preheat the oven to 500 degrees F. Set a roasting rack inside of a roasting pan, and spray with cooking spray.
Cut small ½ inch slits all over the prime rib. Stuff each slit with the thinly sliced garlic. Place a sprig of rosemary at the bottom of the pan, then place the prime rib fat side up on the prepared rack. Roast for 20 minutes.
Next, turn the heat down to 325 degrees F. Roast for 30 more minutes. Baste the meat with the pan drippings and insert the meat thermometer into the thickest part of the roast.
Continue to roast the meat until the internal temperature reaches desired doneness. Depending on how your family likes it, cook until the prime rib is 115 degrees for rare, 120 degrees for medium rare, 125 degrees for medium, 130 for medium-well, and 135 for well-done. This will take anywhere from 40 minutes to 75 minutes depending on the size and shape of the cut of meat you get, and the doneness at which you prefer your meat to be cooked. Don’t overcook the meat! The prime rib will continue to cook while resting.
Once the prime rib has cooked to the desired temperature, transfer the meat to a cutting board. Top it with the rosemary sprig and tent with foil to let sit for 20 minutes while you prepare the sauce.
Place the roasting pan across two burners on top of the stove over high heat. Add in the wine, and use a wooden spoon to stir and scrape the bottom of the pan to get any of the browned bits off of the bottom. Those brown bits are important – that’s where all the flavor is. Add the beef stock and cook for about 15 minutes until the liquid is reduced by half, stirring occasionally. Use a spoon to discard any excess fat that is floating on top of the sauce.
Discard the rosemary sprig and slice the meat into ½ inch- ¾ inch steaks and serve each with a side of the homemade au jus.
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- 🔪 Prep 10 mins
- 🔥 Cook 1 hr 20 mins
- ⏱ Total 1 hr 30 mins
- 🍽 Yield 8 people
Ingredients
Instructions
11 steps- Remove the prime rib from the fridge and season with salt and pepper. Let it sit out for 3-4 hours prior to cooking to bring to room temperature.
- When prime rib is ready to cook, preheat the oven to 500 degrees F and set a roasting rack inside of a roasting pan, and spray with cooking spray.
- Cut small ½ inch slits all over the prime rib and stuff each slit with the thinly sliced garlic.
- Place the prime rib fat side up on the prepared rack, place a sprig of rosemary at the bottom of the pan and roast for 20 minutes.
- Turn the heat down to 325 degrees F and roast for 30 minutes before using a meat thermometer to determine the rest of the cooking time.
- Baste the meat with the pan drippings and insert the meat thermometer into the thickest part of the roast. Continue to roast the meat until the internal temperature reaches desired doneness. (115 degrees for rare, 120 degrees for medium rare, 125 degrees for medium, 130 for medium-well, and 135 for well-done)
- This will take anywhere from 40 minutes to 75 minutes depending on the size and shape of the cut of meat you get, and the doneness at which you prefer your meat to be cooked. Remember, the prime rib will continue to cook while resting.
- Transfer the meat to a cutting board, top with the rosemary sprig and tent with foil to let sit for 20 minutes while you prepare the sauce.
- Place the roasting pan across two burners on top of the stove over high heat. Add in the wine and use a wooden spoon to stir and scrape the bottom of the pan to get any of the browned bits off of the bottom. Add the beef stock and cook for about 15 minutes until the liquid is reduced by half.
- Use a spoon to discard any excess fat that is floating on top of the sauce.
- Discard the rosemary sprig and slice the meat into ½ inch- ¾ inch steaks and serve each with a side of the red wine au jus.
If you’d like to prepare some side dishes to go with the prime rib with au jus, I have many sides recipes. These brussels sprouts would be a lovely addition to any special meal.
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