How to Cook a Perfect Prime Rib Roast with Au Jus

For holidays or any special celebration, nothing quite compares to a succulent Prime Rib Roast with Au Jus. This reliable recipe provides a step-by-step guide to ensure you achieve a flawlessly cooked, incredibly juicy prime rib every time.

Hands gracefully pouring au jus over a slice of perfectly cooked prime rib.

As the festive season approaches, the anticipation for delightful food builds. While holiday cookies and seafood feasts are wonderful, the highlight for many remains the Christmas Day Prime Rib Roast with Au Jus.

Having prepared prime rib for Christmas Day for over two decades, the low and slow cooking technique detailed below is your key to achieving a mouthwatering, medium-rare prime rib roast.

Furthermore, you’ll find comprehensive instructions for crafting the most flavorful au jus to complement your roast.

Typically, prime rib is ideally paired with homemade horseradish sauce, creamy roasted garlic mashed potatoes, and a vibrant side of roasted Brussels sprouts and carrots.

Ingredients for Prime Rib Roast and Au Jus

Below are the ingredients you’ll need for both the prime rib roast and the accompanying au jus. Detailed notes are provided to guide you.

Prime rib roast: This recipe is tailored for a 6-pound prime rib roast, but larger roasts can be used, adjusting the cooking time accordingly. A 6-pound roast, typically containing 2 bones, serves approximately 6 people. For this recipe, a USDA choice roast is used. Prime-grade meat, distinct from prime rib, is a higher-end option. A “first cut,” derived from ribs 10-12, offers a larger, more uniform, and tender rib-eye section. However, a quality rib roast, cooked using the low and slow method with a final sear, will be exceptional regardless of the specific cut.
Kosher salt: Essential for dry brining the prime rib, enhancing flavor and moisture retention.
Beef bones: Meaty beef bones like neck bones or oxtails are crucial for a rich and flavorful au jus.
Beef stock: Homemade beef stock is ideal for the best flavor. Alternatively, use a high-quality store-bought beef stock made from low-sodium beef base, such as Better Than Bouillon.
Aromatics: Carrots, celery, onion, fresh thyme, and bay leaf infuse the au jus with layers of complex flavors.
Red wine: A dry red wine, such as Cabernet Sauvignon or Merlot, adds depth and richness to the au jus.

Refer to the recipe card at the end of this post for precise ingredient quantities.

Step-by-Step Guide: Roasting the Prime Rib

Follow these steps to roast your prime rib to perfection.

Preparing the Roast (Optional): If your butcher has already removed and tied the rib bones, skip steps 1 and 2. Otherwise, using a sharp knife, detach the rib section from the bottom of the 6-pound roast.
Tying the Roast: Reposition the rib section beneath the roast and securely tie it back using kitchen twine. This step simplifies carving after cooking. Alternatively, you can roast the prime rib without removing the bones.
Dry Brining: Place the 6-pound rib roast on a wire rack set inside a baking sheet. Season generously on all sides with 3 tablespoons of Diamond Crystal kosher salt (or 2 tablespoons of Morton’s kosher salt) and 1 tablespoon of coarsely ground black pepper. Leave uncovered in the refrigerator for at least overnight, or ideally for 2 nights, to dry brine.

Collage showing the process of preparing prime rib: removing bones, tying bones back, salting, and inserting meat thermometer.

Bringing to Room Temperature & Preheating: 4-5 hours before cooking, take the prime rib out of the refrigerator to allow it to come closer to room temperature, promoting more even cooking. Preheat your oven to 250°F (120°C) and position the oven rack to the middle level. Place the prime rib, fat side up, on a roasting pan with a wire rack insert. Insert a digital oven-safe thermometer into the thickest part of the roast, ensuring it doesn’t touch the bone. Set the thermometer to alert you when the internal temperature reaches 120°F (49°C) for medium-rare.
Low and Slow Roasting: Place the roasting pan in the preheated oven. Roast until the internal temperature reaches 120°F (49°C). This should take approximately 2 1/2 to 3 1/2 hours depending on the size and shape of your roast.
Resting: Once the target temperature is reached, remove the roast from the oven. Tent it loosely with aluminum foil and let it rest for 30 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Searing: While the prime rib rests, prepare your oven for broiling. Position one oven rack to the lowest level and line it with foil to catch drippings and prevent smoking. Set the second rack to the middle level and turn on the broiler to high. After the 30-minute rest, carefully transfer the roast to the middle rack under the broiler. Broil until deeply browned on all sides, about 2 minutes per side. Use tongs to rotate the roast for even searing.
Carving and Serving: Remove the roast from the oven and place it on a carving board. Remove the kitchen twine and rib bones. Due to the resting period, you can carve the prime rib immediately. Use a sharp carving knife or slicing knife to cut against the grain into thick, juicy slices. Serve immediately with the prepared au jus and/or horseradish sauce.

Step-by-Step Guide: Making the Au Jus

Start making the au jus shortly after placing the prime rib in the oven. This ensures the au jus is ready when the roast is done.

Prepare Aromatics and Brown Bones: Roughly chop 2 large carrots, 3 celery ribs, and 1 large onion. Heat a large, heavy pot or Dutch oven over medium heat and add 3 tablespoons of olive oil. Pat 3 pounds of beef bones (oxtail, beef neck bones, or other meaty beef bones) dry with paper towels. Add the bones to the pot in batches, ensuring not to overcrowd, and brown on all sides for about 10-15 minutes. Remove bones and set aside.
Sauté Aromatics and Tomato Paste: Add 1 tablespoon of tomato paste to the pot and cook for 1 minute, stirring constantly. Add the chopped onions, celery, carrots, and a pinch of salt. Cook until the vegetables soften, about 10 minutes, stirring occasionally. Add 5 cloves of minced garlic and cook for another 1-2 minutes until fragrant.

Collage showing the au jus process: searing bones, sautéing vegetables, simmering, and straining.

Deglaze and Simmer: Pour in 1/2 cup of dry red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Add 6 cups of homemade beef stock (or store-bought low-sodium beef stock), 1 teaspoon of Better Than Bouillon beef base, 2 sprigs of fresh thyme, and 1 large bay leaf. Bring the mixture to a boil, then reduce the heat to a very low simmer.
Simmer Uncovered: Simmer uncovered for approximately 3 hours, or until the prime rib is finished roasting. The long simmering time allows the flavors to meld and deepen.
Strain the Au Jus: Strain the au jus through a fine-mesh strainer into a separate bowl, discarding the solids. The strained au jus can be kept warm in a saucepot over very low heat while waiting for the prime rib drippings.
Deglaze Roasting Pan: Once the prime rib is rested and removed from the roasting pan, place the roasting pan on a burner over medium-high heat. Ladle a generous amount of the strained au jus into the hot roasting pan to deglaze. Scrape up all the flavorful browned bits and caramelized juices from the bottom of the pan with a wooden spoon.
Combine and Finish: Pour the pan drippings from the roasting pan back into the bowl with the strained au jus.
Taste and Season: Taste the au jus and season with salt and pepper to your preference. If desired, you can defat the au jus by skimming off any fat that rises to the surface using a ladle, paper towels, a slice of bread, or a fat separator. Serve the prime rib immediately, generously drizzled with the flavorful au jus.

Perfectly seared prime rib garnished with rosemary, served with a side of rich au jus.

Top Tips for Prime Rib Success

Invest in a Digital Meat Thermometer: Precision is key to a perfectly cooked prime rib. Use a combination of an oven-safe thermometer left in during roasting and an instant-read digital thermometer to double-check the internal temperature once it’s out of the oven.
Mastering the Broil: Broiling the roast for searing can produce smoke. Lining the oven bottom with foil helps. Having an assistant to maneuver the roast during broiling is helpful. Alternatively, an outdoor grill can be used to sear the roast, eliminating oven smoke.
Homemade Stock Elevates Flavor: Using homemade beef stock significantly enhances the au jus’s flavor and allows sodium control.
Consult Your Butcher: Save time by asking your butcher to remove and tie the rib bones for you, skipping steps 1 and 2.

Serving Suggestions for Prime Rib

Prime rib is a centerpiece dish that pairs wonderfully with classic sides. Consider serving it with:

Homemade Horseradish Sauce
Roasted Garlic Mashed Potatoes
Roasted Brussels Sprouts and Carrots
Creamed Spinach
Yorkshire Pudding
Dinner Rolls

Conclusion

This Prime Rib Roast with Au Jus recipe is your guide to creating a show-stopping meal for any special occasion. The low and slow roasting method, combined with a flavorful au jus, guarantees a tender, juicy, and unforgettable prime rib experience. Gather your ingredients, follow these steps, and prepare to impress your guests with your culinary expertise.

Prime Rib Au Jus Recipe

By James Delmage and Tara

5 from 36 votes

Prep: 20 minutes
Cook: 3 hours
Resting time: 30 minutes
Total: 4 hours
Servings: 6

Close up shot of juicy prime rib with au jus in a bowl, garnished with rosemary.

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This tried and true recipe for roast prime rib au jus yields juicy, melt-in-your-mouth beef with the most flavorful au jus. A must-have for holidays and special occasions!

Ingredients

For the Prime Rib

1 6 pound (2.7kg) Prime rib or beef rib roast, rib bones removed and tied back up (ask the butcher)
3 tablespoons (30g) Diamond Crystal Kosher salt or 2 tablespoons Morton’s Kosher salt
1 tablespoon (8g) coarse black pepper

For the Au Jus

3 tablespoons (45g) olive oil
3 pounds (1.4kg) oxtails, neck bones, or meaty beef bones
1 teaspoon Better than Bouillon beef base (see notes below)
6 cups (1.4kg) low-sodium beef stock
1/2 cup (120g) dry red wine
5 cloves garlic
2 large carrots, chopped
3 ribs celery, chopped
1 large onion, chopped
1 tablespoon (15g) tomato paste
2 sprigs thyme
1 large bay leaf
Salt and pepper to taste

Instructions

Salt the Prime Rib (1 day before)

Season the prime rib roast generously with salt and pepper on all sides. Place it on a wire rack set inside a baking sheet and refrigerate uncovered overnight.

Roast the Prime Rib

4-5 hours before cooking, remove the prime rib from the refrigerator to allow it to come closer to room temperature.
Preheat the oven to 250°F (120°C) and set the rack to the middle level. Insert a digital probe thermometer into the center of the roast and set it to alert at 120°F (49°C).
Place the roast in the oven and cook until the internal temperature reaches 120°F (49°C), approximately 2 1/2 – 3 1/2 hours. Lightly tent the roast with foil and let it rest for 30 minutes.
Set one oven rack to the lowest level and line it with foil. Set the second rack to the middle level and turn on the broiler.
Broil the roast on the middle rack until browned on all sides, about 2 minutes per side, using tongs to rotate. Remove from the oven and place on a carving board. Remove strings and bones, then slice and serve.

Make the Au Jus (during roasting)

Heat a large heavy pot or Dutch oven over medium heat. Add olive oil. Dry beef bones with paper towels, then add them to the pot and brown on all sides (about 10 minutes).
Add tomato paste, onion, carrot, celery, and a pinch of salt. Cook for 10 minutes until softened, then add garlic and cook for another 1-2 minutes.
Add red wine, beef base, beef stock, and herbs. Bring to a boil, scraping up browned bits. Reduce to a simmer and cook uncovered until the roast is finished.
Strain the au jus through a fine-mesh strainer. Deglaze the roasting pan with a ladle of au jus to capture drippings, then pour drippings into the au jus. Taste and season with salt and pepper.

Recipe Notes

If using homemade beef stock, use only 1 teaspoon of beef base. If using store-bought stock, use 6 cups of low-sodium beef stock with Better than Bouillon beef base as per package instructions.
Cooking time varies with roast size. A ~7 pound roast took 3 hours to reach 120°F (49°C).
A bone-in roast serves roughly 1 person per pound.
Use a meat thermometer for accurate cooking.
Leftovers keep for up to 3 days refrigerated. Reheat covered in foil at 275°F (135°C) until warm.
Most rib roasts are sold with the chine bone removed. If present, ask your butcher to remove it. Save and tie rib bones back onto the roast.

Nutrition

Nutritional information is an approximation.

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