Prime Rib Roast And Au Jus Recipe
Perfect for holidays - a real treat!

Prime Rib Roast And Au Jus Recipe

Prime rib is one of the tenderest and most flavorful cuts of beef you can get. The fats in the cut give every bite the best flavor of the cow. The seasoning sticks to the fatty outer layer like a glaze and gives you even more taste and texture. When you roast this cut, you get a slightly crispy outer layer and a center that can be cooked to any degree of wellness you prefer.

This prime rib recipe is for any size prime rib roast. It includes a rub for covering the roast. It also includes an au jus recipe because prime rib does not require a gravy, but more well cuts can benefit from the juicy and thin consistency of au jus. You can either serve it on the side or ladle the sauce right over the cut on the plate.

This prime rib recipe pairs well with a number of sides for just about any occasion. Roasted, boiled or mashed potatoes are a perfect side dish. Virtually all vegetables suit it as well. Rice pilaf is another starch option that will complement prime rib. Cook it up for Christmas, a football game or even a wedding. It is as versatile as you need it to be and no beef eater will ever complain about having this on his or her plate.

Prime Rib Roast And Au Jus Recipe


4 Lb. prime rib
1 C. beef broth
1/2 C. chopped parsley
2 Tblsp. olive oil
3 Tblsp. fresh minced garlic
2 Tblsp. sea salt
1 Tblsp. ground pepper
1/2 Tsp. olive oil


Preheat your oven to 400 degrees Fahrenheit. You will need a roasting pan for your beef. You will also need cheesecloth for draping or wrapping the rib.

In a small mixing bowl, stir the parsley, olive oil, 2 tblsp. garlic, sea salt and ground pepper until evenly incorporated. Next, trim your prime rib cut and pat it dry with a paper towel. Finally, rub the herbs over the prime rib, making sure to coat the entire roast evenly.

Place your roast inside of your roasting pan with the rounder side facing up and the fat edge facing down and toward one side. Cut two sections of cheesecloth as long as your roast. Wet them, wring them out and then drape them over your rib. Place the rib in the oven for 20 minutes, and then, reduce the heat to 225 degrees Fahrenheit. Cook for about another hour for a rare to medium rare roast.

When the roast is done, remove the meat and pour the beef broth into the pan. Use a rubber spatula to scrape all of the beef drippings into the broth. Heat a sauce pan over medium-high heat. Add olive oil and garlic. Cook garlic until tender and then pour beef drippings and broth mixture into pan. Bring to a simmer and then serve with prime rib. 

  • Acoo C Ericson