No Fail Prime Rib Roast with Au Jus Sauce

Prime rib, mashed potatoes, and creamed spinach on a plate with a fork and knife.

5 from 1 vote

No Fail Prime Rib Roast with Au Jus Sauce

Tender, juicy, No Fail Prime Rib Roast with Au Jus Sauce! This prime rib recipe has an incredible depth of flavor and needs just 15 minutes of prep time.

Prep Time15

Cook Time4

Total Time4

Course: Dinner, Entertaining, Holidays & Entertaining, Main Course, Mains, Meat

Cuisine: American

Diet: Gluten Free

Servings:

Author: Lindsey Baruch

Equipment

Ingredients

Prime Rib

6 pound bone-in standing prime rib roast
Kosher salt and freshly ground black pepper

Au Jus

4 tablespoons unsalted butter
2 cups high-quality beef stock
1/4 cup red wine
Dash of Worcestershire sauce adjust to your taste
Kosher salt and freshly ground black pepper

Instructions

Brine your Prime Rib: On a baking sheet lined with parchment paper, lay over a baking rack. Rub your prime rib completely dry with paper towels and season generously with salt and pepper all around the prime rib. Transfer to the fridge, uncovered, overnight.
The next day, bring out your prime rib to room temperature, for 3 to 4 hours. This will help develop the flavors and allow the prime rib to cook evenly.
Preheat your oven to 250°F and position a rack on the bottom and top middle.
Place the prime rib in a roasting pan with the fat cap side up, or on a baking sheet lined with parchment paper, laying the prime over the rack. If you are using a larger prime rib, wrap twine lengthwise 2 to 3 times so the prime rib stays in place as it cooks. If your prime rib can’t stand up with the fat cap, just lay it flat over the roasting rack the best you can.
Cook your Prime Rib: Transfer your prime rib to the top middle rack, and cook until the internal temperature reaches 125-130°F for medium-rare (my preference), this will take about 20 to 25 minutes per pound, so for a 6-pound roast, about 2 1/2 to 3 hours. Use a meat thermometer to check the temperature, or you can also place a temperature probe in the prime rib throughout the cooking process to track progress without opening the oven.
Once your prime rib has reached your desired temperature, remove it from the oven and tent it to cover it with aluminum foil. Let this sit at room temperature for 30 minutes.
In the meantime, bring the heat up to 500 to 550°F.
Make your Au Jus: In a medium saucepan, melt your butter over medium heat until melted and glistening. Then add beef stock, red wine, Worcestershire sauce, salt and pepper. Bring the heat up to medium-high heat and bring this to a rapid boil. Then, bring the heat to medium, reducing it by half, about 8 to 10 minutes. Set aside until ready to serve.
Turn your broiler on high, and transfer your prime rib back to the top rack of the oven. Char on all sides by broiling for 2 to 3 minutes, flipping the roasting rack as needed for even charring.
Carefully transfer your prime rib to a cutting board, remove the bone, and with a sharp knife, carve into slices.
Serve with your au jus (just warm it up if it hardens), Creme Fraiche Mashed Potatoes, Creamed Spinach with Parmesan, and Horseradish Cream Sauce.

Video

Notes

Temperature matters: Remember to get the meat out at room temperature for at least 3 to 4 hours before you cook it. This will allow the flavors and juices to lock in, but also for the cook on the prime rib to be just right.
If you want a thicker Au Jus: To thicken up the au jus slightly, you can add a simple slurry made using cornflour and water or all-purpose flour and water, gradually into it while it is still on heat, and keep stirring for a minute until it turns thicker.
Prime Rib Substitutions: While all the cooking times will vary, you can use different cuts of meat for this recipe, such as top-loin roast, or a beef tenderloin.

Nutrition