This juicy, tender and deliciously cooked Prime Rib Roast pairs perfectly with the flavorful, garlicky crust and the rich au jus sauce.
Servings : 10servings
Prep Time 1 hourhr
Cook Time 2 hourshrs
Resting Time 20 minutesmins
Total Time 2 hourshrs30 minutesmins
Ingredients
For the Prime Rib
one standing rib roast with 3 to 4 ribs,If hosting a large dinner party, you can also get a standing rib roast with 7 ribs - estimate about 2 to 3 people per rib
1tablespoonkosher salt,or to taste
2teaspoonsfresh ground black pepper,or to taste
¼cupolive oil
fresh rosemary leaves from 2 sprigs
1tablespoonfresh thyme leaves
6 to 8clovesgarlic
For the Au Jus
2teaspoonsWorcestershire sauce
½cupred wine
1cupreduced sodium beef broth
Instructions
Take the roast out of the fridge 1 to 2 hours before cooking.
Preheat oven to 450˚F.
Pat dry the roast with paper towels and generously season with salt and pepper. Place the roast in a roasting pan and set aside.
Add olive oil, rosemary leaves, thyme leaves, and garlic cloves to a food processor or blender; process until chopped up and well combined.
Rub the prepared garlic mixture all around the roast.
Position the roast in the roasting pan, bone-side down.
Cook, uncovered, for 30 minutes.
Reduce heat down to 350˚F and continue to cook until cooked to the desired doneness.
Transfer the roast to a cutting board and let it rest for 20 minutes before cutting.
In the meantime, prepare the Au Jus.
Take the pan juices and strain them through a mesh sieve into a large measuring cup. Discard the bits in the mesh sieve, and pour the strained liquid back into the roasting pan.
Place the roasting pan over the stovetop burners and cook over medium heat.
Whisk in the Worcestershire Sauce and wine; scrape up all the browned bits from the bottom of the pan. Bring to a boil and cook for 2 minutes.
Stir in the beef broth and continue to cook for 5 minutes or until slightly reduced and heated through.
Cooking Time: Estimate 15 to 20 minutes of cooking time per pound.
Please use an Instant Read Meat Thermometer to check for doneness. Whatever you do, avoid overcooking this pricey cut of meat. When the internal temperature registers at 115˚F to 120˚F, pull it out and let it rest on a cutting board for at least 20 minutes.
Cut against the grain: For a tender and juicy bite, observe the direction of the muscle fibers and slice across them, not parallel.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner, Holiday
Cuisine: American
Keyword: au jus recipe, beef roast, christmas dinner, holiday recipes, how to cook prime rib