There’s an undeniable comfort that comes with the rich aroma of a prime rib roast slowly cooking in the oven. As the beef sizzles and the flavors meld together, it transforms even the humblest of dining rooms into a festive feast. I discovered this incredible Prime Rib Au Jus recipe during a chilly winter evening, when I craved something hearty and indulgent to share with family and friends.
It’s perfect for those moments when you want to swap out the monotonous takeout routine for a meal that feels both special and achievable. With just a few ingredients like rosemary, garlic, and beef broth, you’ll create a show-stopping dish that’s sure to impress without requiring chef-level skills. Whether you’re a seasoned home cook or just looking for a new way to celebrate a weekend dinner, this prime rib roast will leave everyone raving and wanting more. Grab your apron, and let’s dive into a culinary experience that’s as delicious as it is satisfying!
Why is Prime Rib Au Jus a must-try?
Irresistible Flavor: The blend of rosemary, garlic, and savory beef broth creates an incredible depth of flavor that elevates your dinner.
Simple Yet Elegant: With just a few basic ingredients, you can achieve a restaurant-quality dish that’s bound to impress your guests.
Perfect for Any Occasion: Ideal for family gatherings, special occasions, or even a cozy date night, it’s a versatile centerpiece for your table.
Satisfying Comfort Food: There’s something undeniably comforting about hearty prime rib, making it a go-to dish for when cravings strike.
Time-Efficient: With straightforward instructions and minimal hands-on time, you’ll spend less time in the kitchen and more time enjoying your feast.
For more delicious meal ideas, check out my post on creating a perfect side dish.
Prime Rib Au Jus Ingredients
For the Roast
- 8 pound prime rib roast – Choose between bone-in or boneless for your desired richness and flavor.
- 4-5 Tablespoons kosher salt – Essential for enhancing the natural flavors of the meat.
- 1 teaspoon black pepper – Adds a simple spice that complements the roast beautifully.
For the Aromatics
- 1 bulb plus 4 cloves garlic – Infuses the roast with rich, savory notes; use fresh for the best flavor.
- 2 stalks celery, chopped – Provides a subtle sweetness and adds depth during roasting.
- 2 medium carrots, chopped – Contributes a touch of sweetness and vibrant color to your dish.
- 1 onion, chopped – Enhances sweetness and adds a delicious base flavor to your au jus.
For the Broth
- 2 cups beef broth – Strengthens the flavor profile, making it richer, and is key for your au jus.
For the Herbs
- 2 Tablespoons rosemary, minced – Brings a fragrant herbal note that pairs so well with beef.
- 2 teaspoons thyme, minced – Adds an earthiness that enhances the overall flavor of your dish.
For Cooking
- 4 Tablespoons vegetable oil – Ideal for searing the roast to lock in juices before roasting.
Gather these ingredients and get ready to create a mouthwatering Prime Rib Au Jus that will surely impress your family and friends!
How to Make Prime Rib Au Jus
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Preheat the oven.
Start by setting your oven to 450°F (232°C) to ensure it’s hot enough for a delicious roast. The high temperature will help create a beautifully browned crust. -
Season the roast.
Generously rub the prime rib roast with kosher salt and black pepper, making sure to cover all sides. This step is crucial for enhancing the roast’s natural flavors. -
Sear the roast.
In a large skillet, heat vegetable oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until it’s browned all around. This caramelization adds wonderful flavor! -
Prepare the vegetables.
In the roasting pan, place the chopped celery, carrots, onions, and garlic. Spread them out evenly as they will add both flavor and moisture during roasting. -
Combine the broth and herbs.
Pour the beef broth over the vegetables, then sprinkle the minced rosemary and thyme on top of the roast. This aromatic blend will create an irresistible au jus. -
Roast in the oven.
Transfer the roasting pan to the preheated oven and cook for about 15-20 minutes before reducing the temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness (around 130°F/54°C for medium-rare). -
Rest the roast.
Once done, carefully remove the roast from the oven and let it rest for about 20-30 minutes. This resting period allows the juices to redistribute for a tender slice.
Optional: Serve with freshly chopped parsley for an added burst of color and flavor.
Exact quantities are listed in the recipe card below.
Prime Rib Au Jus Variations
Feel free to explore these delightful twists and substitutions to personalize your prime rib au jus experience!
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Herb-Infused:
Add fresh parsley or tarragon along with rosemary and thyme for an aromatic boost that brightens the flavors. -
Spicy Kick:
Incorporate a teaspoon of red pepper flakes to introduce a hint of heat, making each bite exciting and lively. -
Red Wine Addition:
Pour in half a cup of red wine to the broth for an elegant depth that complements the beef beautifully. -
Mushroom Umami:
Sauté some chopped mushrooms with the vegetables for an earthy flavor that enhances the overall dish. -
Caramelized Onions:
Take an extra step to caramelize onions before adding them to the roast for a sweet, rich flavor profile. -
Chimichurri Sauce:
Serve with chimichurri on the side for a fresh and zesty contrast that complements the juicy roast perfectly. -
Savory Marinade:
Marinate the roast overnight in a mixture of garlic, rosemary, and olive oil for infused flavors that penetrate deep into the meat. -
Southern Twist:
Add a few tablespoons of Worcestershire sauce to the broth for a savory boost that lends a Southern flair to your dish.
What to Serve with Prime Rib Au Jus?
Elevate your dining experience with these delightful pairings that complement the rich flavors of your prime rib roast.
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Creamy Mashed Potatoes: The buttery texture and flavor of mashed potatoes create a perfect canvas for soaking up the savory au jus.
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Honey Glazed Carrots: These sweet, tender carrots add a vibrant color and layer of flavor that balances the richness of the beef.
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Garlic Bread: Crispy, buttery garlic bread offers a satisfying crunch that pairs beautifully with every juicy slice of prime rib.
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Fresh Green Salad: A crisp salad with a tangy vinaigrette provides a refreshing contrast to the hearty roast, brightening up the meal.
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Roasted Brussels Sprouts: Their nutty, caramelized flavor complements the savory notes of the prime rib while adding a delightful crunch.
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Red Wine: A full-bodied red, like Cabernet Sauvignon, enhances the flavors of the roast, creating a truly indulgent dining experience.
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Classic Yorkshire Pudding: Light and airy, these little treats are perfect for catching au jus and adding a comforting, nostalgic element to your meal.
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Chocolate Mousse: End the meal on a sweet note with a rich chocolate mousse that balances indulgence with lightness.
How to Store and Freeze Prime Rib Au Jus
Fridge: Store leftover prime rib au jus in an airtight container for up to 3 days. Make sure to let it cool before sealing to maintain freshness.
Freezer: You can freeze the au jus for up to 3 months. Pour it into freezer-safe bags or containers, leaving some space for expansion as it freezes.
Reheating: When ready to use, thaw the au jus in the refrigerator overnight. Reheat gently on the stove over low heat, stirring occasionally to bring back its silky texture.
Room Temperature: Do not leave prime rib au jus out for longer than 2 hours, as it’s best enjoyed fresh and warm!
Make Ahead Options
These Prime Rib Au Jus preparations are perfect for busy home cooks wanting to streamline their meal planning! You can season the prime rib roast (with salt and black pepper) and refrigerate it up to 24 hours in advance, allowing the flavors to deeply penetrate the meat. Additionally, chop the vegetables and garlic, storing them in an airtight container for up to 3 days to maintain freshness. When you’re ready to cook, simply sear the roast and continue with the recipe as instructed. This make-ahead approach not only saves you time on the day of serving but ensures your prime rib is just as delicious and flavorful. Enjoy a stress-free meal that will impress your family and friends!
Tips for the Best Prime Rib Au Jus
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Choose Quality Meat: Select a high-quality prime rib roast for the best flavor and tenderness. Freshness truly makes a difference in your prime rib au jus.
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Sear Well: Searing the roast until browned creates a flavorful crust. Avoid rushing this step; it’s essential for building depth in your dish.
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Use Fresh Herbs: Fresh rosemary and thyme elevate the flavor. Dried herbs can work in a pinch, but fresh herbs will always make your prime rib au jus shine.
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Monitor Temperature: Use a meat thermometer to avoid overcooking the roast. Aim for around 130°F for perfect medium-rare; it’s the key to juicy slices!
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Let It Rest: Resting your roast is crucial to keeping it juicy. Cutting too soon allows juices to escape, so be patient for that perfect prime rib au jus experience.
Prime Rib Au Jus Recipe FAQs
How do I choose the best prime rib roast?
Absolutely! When selecting a prime rib roast, look for one with good marbling, which means it has streaks of fat throughout. This fat will melt during cooking, making the meat tender and flavorful. If you have the option, choose a USDA Prime grade for the best quality or USDA Choice for a more budget-friendly option.
How long can I store leftover prime rib au jus?
You can store leftover prime rib au jus in an airtight container in the refrigerator for up to 3 days. Allow the au jus to cool completely before sealing it; this helps prevent condensation and preserves its rich flavor.
Can I freeze prime rib au jus?
Certainly! You can freeze prime rib au jus for up to 3 months. Pour it into freezer-safe bags, leaving some space for expansion, and seal them tightly. When you’re ready to enjoy, thaw it in the refrigerator overnight and reheat gently on the stove over low heat.
What should I do if my prime rib roast isn’t browning during searing?
If your roast isn’t browning, check the heat of your skillet. Ensure you’re using medium-high heat and that the skillet is hot before adding the roast. Patting the roast dry with paper towels can also help achieve a better sear by removing excess moisture. Don’t overcrowd the pan; if your skillet is too small, sear in batches!
How can I accommodate dietary restrictions with this recipe?
If you’re cooking for someone with dietary restrictions, there are a few modifications you can make. For gluten-free diets, ensure your beef broth is labeled gluten-free. If someone has allergies to certain herbs, you can substitute rosemary or thyme with herbs they can enjoy, such as oregano or basil. Always check labels for any pre-packaged ingredients like broth to ensure they fit the dietary needs.
Won’t the leftovers dry out? What’s the best way to reheat?
To reheat your prime rib au jus without drying it out, heat it gently on the stove over low heat. Stir occasionally and add a splash of water or broth to restore its silky texture. Avoid microwave reheating if possible, as it can result in uneven temperatures and texture changes. Enjoy every drop!
Savory Prime Rib Au Jus: Elevate Your Dinner Game Today
Ingredients
Equipment
Method
- Preheat the oven to 450°F (232°C) to ensure it's hot enough for a delicious roast.
- Generously rub the prime rib roast with kosher salt and black pepper, covering all sides.
- In a large skillet, heat vegetable oil over medium-high heat and sear the roast for about 4-5 minutes on each side until browned.
- In the roasting pan, place the chopped celery, carrots, onions, and garlic, spreading them out evenly.
- Pour the beef broth over the vegetables, then sprinkle the minced rosemary and thyme on top of the roast.
- Transfer the roasting pan to the preheated oven and cook for about 15-20 minutes before reducing the temperature to 325°F (163°C). Continue roasting until the internal temperature reaches around 130°F for medium-rare.
- Once done, remove the roast from the oven and let it rest for about 20-30 minutes to redistribute the juices.