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Prime Rib Au Jus


Prime Rib Au Jus


For the Prime Rib:

  • 1 prime rib roast (about 4-6 pounds)
  • 4-6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

For the Au Jus:

  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • Pan drippings from the prime rib


  1. Prepare the Prime Rib:
    • Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature.
    • Preheat your oven to 450°F (230°C).
    • In a small bowl, mix the minced garlic, rosemary, thyme, olive oil, salt, and pepper to form a paste.
    • Rub the herb paste all over the prime rib, ensuring it is evenly coated.
  2. Roast the Prime Rib:
    • Place the prime rib on a roasting rack in a roasting pan, bone side down.
    • Roast in the preheated oven for 15 minutes to sear the outside.
    • Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness (for medium-rare, aim for 130°F to 135°F, about 15-20 minutes per pound).
    • Remove the prime rib from the oven, tent it with foil, and let it rest for at least 20 minutes before carving.
  3. Make the Au Jus:
    • While the prime rib rests, place the roasting pan on the stove over medium heat.
    • Pour the beef broth, red wine (if using), and water into the pan, scraping up any browned bits from the bottom.
    • Stir in the Worcestershire sauce.
    • Bring the mixture to a simmer and let it reduce slightly, about 5-10 minutes.
    • Strain the au jus through a fine-mesh sieve into a serving bowl.
  4. Serve:
    • Slice the prime rib into desired portions.
    • Serve with the au jus on the side or drizzled over the meat.

Enjoy your perfectly cooked Prime Rib Au Jus!

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