Prime Rib Au Jus
Servings: 8 people
Calories: 600kcal
Ingredients
- 4 lbs prime rib roast boned and tied (ask your butcher to do this for you)
- 3 cloves garlic peeled and thinly sliced
- 1 tbsp salt
- 1 tbsp ground black pepper
- 1 sprig rosemary
- 3/4 cup red wine
- 1 1/2 cup beef broth
Instructions
- 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.
Nutrition
Calories: 600kcal | Total Carbs: 1g | Protein: 42g | Fat: 46g | Net Carbs: 1g