Author: Simple Foodie

Prime Rib with Au Jus


Prep Time:
Cooking Time:
Servings: 8

Change to:
4 reviews
Prime Rib with Au Jus Recipe. Prime Rib is meant for a feast and it never dissapoints. What is amazing is how easy it is to make and how delicious it comes out. It takes just a little work the night before roasting to enhance the mouth watering melt in your mouth flavor, but it is so worth it.


kosher salt 1 cup
black peppercorn 1/4 cup crushed
garlic clove 4 sliced thin into slivers
vegetable oil 1/2 cup
standing rib roast 8 1/2 lbs
Au Jus
beef broth 3 1/2 cups
red wine 1/2 cup
unsalted butter 1/4 cup
salt 1/2 tsp to taste
black pepper 1/4 tsp to taste


  1. The night before combine the kosher salt and crushed black peppercorns in a bowl.
  2. Take the prime rib and with a knife make little cuts to insert the garlic cloves. Do this all over the prime rib.
  3. Coat the prime rib with vegetable oil. Pat the salt mixture all over the prime rib. Place in a plastic bag and place in the refrigerator overnight.
  4. Remove the roast from the refrigerator and allow to come to room temperature this should take 30 minutes. Place the roasting rack in the oven and preheat to 500 degrees.
  5. Add the prime rib fat side up onto the rack and roast for 15 to 20 minutes.
  6. Turn down the oven heat to 325 degrees and cover the roast with aluminum foil to prevent the meat from burning.
  7. Roast until the meat reaches a temperature of 125 to 130 degrees which is medium rare. About 15 to 20 minutes per pound. Remove and allow to sit for 15 to 20 minutes before slicing.
  8. To make the Au Jus strain the pan juices from the roasting pan and skim off any fat. Place the roasting pan on top of your stove top burners over high heat. Add the pan juices, beef broth, and red wine. Scrape up any of the brown bits left on the pan. Cook until there is about 1 1/4 cup of liquid left. Whisk in 4 tablespoons of butter and salt and pepper to taste.


To check the temperature of the roast insert a meat thermometer into the thickest section of the roast.