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Gravy being poured onto a slice of prime rib with mashed potatoes on a plate in the background.
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5 from 1 vote

Prime Rib Au Jus

Make your holiday feast unforgettable with perfectly roasted Prime Rib au Jus that's juicy, tender, and full of flavor. Follow this easy, reliable method to get flawless results every time!
Prep Time20 minutes
Cook Time4 hours
Resting Time30 minutes
Total Time4 hours 50 minutes
Course: Main Course, Main Dishes
Cuisine: American
Servings: 8 servings
Calories: 1220kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

  • 8 pound prime rib roast (bone-in or boneless, your choice)
  • 4-5 Tablespoons kosher salt
  • 1 bulb plus 4 cloves garlic
  • 2 celery stalks chopped
  • 2 medium carrots chopped
  • 1 onion chopped
  • 2 cups beef broth
  • 2 Tablespoons rosemary minced
  • 2 teaspoons thyme minced
  • 4 Tablespoons vegetable oil
  • 1 teaspoon black pepper

Instructions

  • Salt all sides of the roast on a rack over a rimmed sheet and let it rest uncovered for 2 hours at room temperature or overnight in the fridge. If chilled, set out for 2 hours before baking.
  • Heat oven to 250°F. Make an herb mixture with rosemary, thyme, minced garlic, salt, pepper, and oil. Chop chunks of celery, carrots, halved garlic bulb, and onion, then scatter them in a roasting pan with the rack set in. Set the roast on the rack, rub with the herb mixture, and insert an oven-safe thermometer into the center.
  • Roast in the oven on the bottom rack until the thermometer reads 125°F, (possibly 3 to 4 hours), rotating the pan halfway through. Remove from the oven, tent loosely with foil, and rest for 30 minutes.
    Prime rib oven roasting temperature chart showing doneness, temperature, and inside color for each level.
  • Increase oven temperature to 500°F and raise the rack to the middle level. Return the roast for 6 to 8 minutes to crisp the exterior, using tongs to turn it so it can brown evenly. Transfer to a cutting board, tent again, and rest 10 to 15 minutes.
  • To prepare the au jus, pour beef broth into the hot roasting pan, scrape up browned bits, strain into a saucepan, bring to a boil, then simmer 2 to 3 minutes.
  • Slice the roast against the grain into 1-inch portions and serve with warm au jus.
    Five steps of roasting beef with vegetables, ending with sliced prime rib and gravy being poured on top.

Notes

  • Prime rib roast is a cut of beef from the primal portion of the beef usually ribs 6 through 12, consisting of the ribeye muscle.  Prime rib is known to be tender and flavorful with a good amount of fat marbling.  Slow roasting the meat allows the fat to slowly render ensuring the meat is tender and juicy.
  • Prime rib can be roasted with or without the rib bones, if the bones are attached, or removed and tied on, the cooking time will increase.
  • Prime rib can be served alongside a variety of sides.  Roasted vegetables, mashed potatoes, or a green salad all pair well with prime rib.
  • Leftover prime rib can be stored in the refrigerator in an air-tight container for up to 3 days.
  • Reheat portion in the microwave or in a warm oven until heated through.  Reheating will cook the roast further causing it to loose its bright pink color.

Nutrition

Calories: 1220kcal | Carbohydrates: 4g | Protein: 63g | Fat: 128g | Saturated Fat: 52g | Sodium: 2579mg | Potassium: 1119mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 59mg | Iron: 7mg