When it comes to special occasion dinners, cooking a prime rib can feel pretty intimidating. Between getting the temperature just right and making sure it’s properly seasoned, there’s a lot that goes into preparing this classic cut of beef – and let’s not forget about achieving that perfect au jus sauce that makes everything come together.
But here’s the good news: this prime rib au jus recipe breaks it all down into simple, manageable steps that even novice cooks can follow. With the right technique and a good meat thermometer, you’ll end up with a juicy, flavorful roast that’s worthy of any holiday table or Sunday dinner.
Why You’ll Love This Prime Rib
- Restaurant-quality results – This recipe gives you the same tender, juicy prime rib you’d expect from a high-end steakhouse, complete with rich au jus sauce, right in your own kitchen.
- Foolproof method – The detailed instructions take the guesswork out of cooking an expensive cut of meat, helping you achieve perfect results every time.
- Make-ahead sauce – The flavorful au jus can be prepared in advance, letting you focus on the roast when guests arrive.
- Special occasion worthy – With its impressive presentation and classic flavors, this prime rib is perfect for holidays, celebrations, or any time you want to create a memorable meal.
What Kind of Prime Rib Should I Use?
For this classic roast, you’ll want to look for a well-marbled piece of prime rib (also called a standing rib roast) from the ribeye section of the cow. While USDA Prime grade is considered top-tier, Choice grade will also give you excellent results at a more budget-friendly price point. The most important thing is to choose a roast with good marbling – those little white flecks of fat running through the meat that keep it juicy and flavorful during cooking. Ask your butcher to remove and tie back the bones, which creates easier carving while still allowing the bones to add flavor during cooking. For the best results, plan to buy about ¾ pound per person, and try to get your roast from the smaller end of the rib section (also called the first cut) since it tends to be more tender.
Options for Substitutions
While some ingredients in this prime rib recipe are essential, there are several items you can swap if needed:
- Prime rib roast: This is the star of the show and really shouldn’t be substituted. However, if cost is a concern, you can use a choice-grade rib roast instead of prime grade – it’ll still be tasty!
- Oxtails/beef bones: These add richness to the au jus, but you can use beef short ribs, beef shank, or even beef soup bones. In a pinch, double the amount of beef base if you can’t find any bones.
- Red wine: Not using wine? Replace it with additional beef broth plus 1 tablespoon of balsamic vinegar to get that same depth of flavor.
- Better than Bouillon: Any good quality beef base works here, or you can use 2 beef bouillon cubes crushed into powder.
- Fresh thyme: If you don’t have fresh thyme, use 1 teaspoon dried thyme instead. The flavor won’t be quite as bright, but it’ll work just fine.
- Diamond Crystal Kosher salt: Remember that different salt brands have different densities. If using table salt, use only half the amount listed in the recipe.
Watch Out for These Mistakes While Roasting
The biggest mistake when cooking prime rib is not letting the meat come to room temperature before roasting – take it out of the fridge at least 2 hours before cooking to ensure even cooking from edge to center. Another common error is opening the oven door too frequently to check on the roast, which causes temperature fluctuations and can lead to uneven cooking – instead, rely on a good meat thermometer inserted into the thickest part of the meat. For the perfect au jus, avoid the temptation to skip browning the bones and vegetables, as this step creates the deep, rich flavor that makes this sauce special. Remember to let your prime rib rest for at least 20-30 minutes after cooking, as cutting into it too soon will result in all those flavorful juices running onto your cutting board instead of staying in the meat.
What to Serve With Prime Rib?
When you’re serving prime rib, you’ll want some classic steakhouse-style sides that can hold their own next to this impressive cut of meat. Creamy mashed potatoes are a natural choice – they’re perfect for soaking up all that delicious au jus. A side of roasted vegetables like Brussels sprouts, carrots, or asparagus adds nice color and balance to the plate. For a traditional steakhouse experience, add a side of creamed spinach or horseradish sauce, and don’t forget some warm, crusty bread to mop up any remaining sauce. If you’re looking to keep things simple, a crisp green salad with a light vinaigrette works great as a fresh counterpoint to the rich meat.
Storage Instructions
Keep Fresh: Place your leftover prime rib in an airtight container and pour some au jus over it to keep the meat moist. It’ll stay good in the fridge for up to 4 days. The au jus can be stored separately in its own container in the fridge for up to 5 days – just give it a good stir before using.
Freeze: If you want to save some for later, wrap the prime rib tightly in plastic wrap, then foil, and freeze for up to 6 months. The au jus freezes well too – just pour it into freezer-safe containers or ice cube trays for easy portioning, and it’ll keep for up to 3 months.
Warm Up: To serve leftover prime rib without overcooking it, let it come to room temperature first. Then wrap it in foil and warm it in a 250°F oven until just heated through, about 10-15 minutes. Heat the au jus separately in a saucepan over low heat, stirring occasionally. This gentle reheating helps maintain that perfect medium-rare doneness you worked so hard to achieve!
| Preparation Time | 60-120 minutes |
| Cooking Time | 150-210 minutes |
| Total Time | 210-330 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 250-300 g
- Fat: 200-250 g
- Carbohydrates: 50-70 g
Ingredients
- 1 6-pound (2.7kg) prime rib or beef rib roast (bones removed and tied back, consult your butcher)
- 3 tablespoons (30g) diamond crystal kosher salt (or 2 tablespoons morton’s kosher salt)
- 1 tablespoon (8g) coarsely ground black pepper
- 3 tablespoons (45g) olive oil
- 3 pounds (1.4kg) oxtails, neck bones, or meaty beef bones
- 1 teaspoon beef base like better than bouillon
- 6 cups (approx. 1.4kg) low-sodium beef broth
- 1/2 cup (120g) dry red wine
- 5 garlic cloves
- 2 large carrots, chopped
- 3 celery stalks, chopped
- 1 large onion, chopped
- 1 tablespoon (15g) tomato concentrate
- 2 fresh thyme sprigs
- 1 large bay leaf
- Salt and pepper to preference
Step 1: Prepare the Prime Rib
Begin by seasoning the roast with salt and pepper on all sides.
Place the seasoned roast on a wire rack that is set on a baking sheet.
Refrigerate the roast uncovered overnight to allow the seasoning to permeate the meat.
Step 2: Bring to Room Temperature
About 4-5 hours before you plan to cook, remove the prime rib from the refrigerator to allow it to come closer to room temperature.
This step is crucial for ensuring even cooking throughout the roast.
Step 3: Cook the Prime Rib
Preheat your oven to 250°F and position the rack in the middle of the oven.
Insert a digital probe thermometer into the center of the roast, setting it to alert you at 120°F.
Place the roast in the preheated oven and cook until the thermometer reads 120°F, which should take between 2 1/2 to 3 1/2 hours.
Once the roast reaches the desired temperature, remove it from the oven and lightly tent it with foil.
Allow it to rest for 30 minutes, which helps the juices redistribute within the meat.
Step 4: Broil and Slice the Prime Rib
Set one oven rack to the lowest level and line it with foil to catch any drippings.
Set another rack to the middle position and turn on the broiler.
Broil the roast on the middle rack until it is well browned on all sides, about 2 minutes per side, using tongs to safely turn the roast.
Remove the roast from the oven and place it on a carving board.
Carefully remove the strings and separate the bones from the roast.
Slice the roast into desired-sized pieces and set aside.
Step 5: Make the Au Jus
In a large heavy pot or Dutch oven, heat to medium and add olive oil.
Dry the reserved bones with paper towels before placing them in the pot to brown on all sides, which should take about 10 minutes.
This step adds depth of flavor to the au jus.
Add tomato paste, onion, carrot, celery, and a pinch of salt to the pot.
Cook for 10 minutes, or until the vegetables are soft.
Incorporate the garlic, cooking for another 1-2 minutes.
Pour in the wine, beef base, beef stock, and herbs, bringing the mixture to a boil.
Use a wooden spoon to scrape up any browned bits on the bottom of the pot, then lower the heat and let it simmer uncovered until the roast is finished.
Step 6: Finalize the Au Jus
Once the roast and au jus are prepared, strain the au jus through a fine mesh strainer to remove solids.
Add a ladle of the au jus to the roasting pan to deglaze and incorporate any remaining brown bits, then pour these enhanced drippings into the au jus.
Taste the au jus and season with additional salt and pepper if necessary.
Serve the au jus alongside the prime rib for the perfect finishing touch.