Go Back

Prime Rib Au Jus

Tender prime rib roast served with a rich, flavorful au jus sauce, perfect for special occasions and holiday feasts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 5-7 lbs. prime rib roast
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 4 cups beef broth
  • 1 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 3-4 sprigs fresh thyme

Equipment

  • Roasting pan
  • Meat thermometer
  • Carving knife
  • Skillet
  • Whisk

Method
 

  1. Let the prime rib roast come to room temperature for about 1 hour to ensure even cooking.
  2. Preheat the oven to 450°F (232°C) to develop a flavorful crust.
  3. Pat the roast dry and rub evenly with olive oil, salt, and pepper.
  4. Place the prime rib in a roasting pan and cook at 450°F (232°C) for 20 minutes.
  5. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1 to 1½ hours depending on roast size.
  6. Remove the roast from the oven and let it rest tented with foil for at least 20 minutes to allow juices to redistribute.
  7. While the meat rests, make the au jus by combining beef broth, red wine, Worcestershire sauce, and thyme in a skillet over medium heat and simmering for 10–15 minutes until slightly thickened.
  8. Carve the prime rib into slices and serve immediately, drizzling each portion with warm au jus.

Notes

Substitutions: use a ribeye roast for a different cut, butter instead of olive oil for searing, low-sodium beef broth for less salt, or omit wine and add extra broth for a non-alcoholic au jus.