Description

This Prime Rib Au Jus recipe offers a succulent and flavorful roast beef experience. With a perfectly seared crust and tender, juicy interior, paired with a rich herb-infused au jus sauce made from beef broth, red wine, garlic, rosemary, and thyme, it promises to be the centerpiece of any memorable meal. Ideal for special occasions or a lavish Sunday dinner, this recipe guides you through the roasting process and how to create an irresistible dipping sauce.

Ingredients

Scale

Prime Rib Roast

1 (5-7 lb) prime rib roast
2 tablespoons olive oil
Salt to taste
Pepper to taste

Au Jus Sauce

4 cups beef broth
1 cup red wine
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme

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Instructions

Preheat Oven: Preheat your oven to 450°F (230°C) to get it hot enough for a perfect initial sear on the prime rib.
Season the Roast: Rub the prime rib roast thoroughly with the olive oil, then season generously with salt and pepper to enhance flavor and help form a crust during roasting.
Initial Roasting: Place the seasoned roast in a roasting pan and put it into the preheated oven. Roast it at 450°F for 20 minutes to develop a beautifully browned exterior.
Lower Temperature and Continue Roasting: Reduce the oven temperature to 325°F (160°C). Continue cooking the roast for approximately 1.5 to 2 hours, or until it reaches your desired level of doneness—use a meat thermometer for accuracy.
Rest the Meat: Remove the roast from the oven and let it rest for 20 minutes. This resting period allows the juices to redistribute, making the meat moist and tender.
Prepare the Au Jus Sauce: In a saucepan, combine the beef broth, red wine, minced garlic, rosemary, and thyme. Bring the mixture to a rolling boil to start extracting flavors.
Simmer the Sauce: Reduce the heat and let the sauce simmer gently for 15 minutes, allowing the flavors to meld and the liquid to reduce slightly, intensifying the taste.
Strain and Serve: Strain the sauce to remove herbs and garlic pieces, then serve the au jus alongside thinly sliced prime rib for dipping.

Notes

Use a meat thermometer to check for doneness: 120-125°F for rare, 130-135°F for medium rare, 140-145°F for medium.
Letting the meat rest is crucial for juicy slices.
This au jus can be made a day ahead and refrigerated; reheat gently before serving.
For a richer crust, you can sear the roast in a hot skillet before oven roasting.
Adjust salt and pepper to taste, especially if your beef broth is salty.