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–+ servings
A perfectly cooked slice of prime rib with a side of rich au jus, ready for dipping.

Prime Rib Au Jus

This recipe makes it easy to prepare a delicious prime rib with au jus.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 8 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Prime Rib
  • 1 rib roast Prime Rib about 4-5 pounds
  • 2 tablespoons Olive oil
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 2 teaspoons Salt
  • 1 teaspoon Black pepper
For the Au Jus
  • 2 cups Beef broth
  • 1/2 cup Water
  • 1 tablespoon Worcestershire sauce

Equipment

  • Roasting pan
  • Tongs
  • Meat thermometer

Method
 

  1. Preheat your oven to 450°F (230°C).
  2. Pat the prime rib dry with paper towels. Rub the entire roast with olive oil.
  3. In a small bowl, mix together garlic powder, onion powder, salt, and black pepper. Sprinkle this mixture evenly over the prime rib.
  4. Place the prime rib, fat side up, in a roasting pan.
  5. Roast at 450°F (230°C) for 15 minutes.
  6. Reduce the oven temperature to 325°F (160°C) and continue roasting for about 15 minutes per pound, or until a meat thermometer inserted into the thickest part registers 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
  7. Remove the prime rib from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 30 minutes before carving.
  8. While the roast is resting, prepare the au jus. Pour the beef broth, water, and Worcestershire sauce into the roasting pan. Scrape up any browned bits from the bottom of the pan.
  9. Place the roasting pan over medium heat on the stovetop. Bring the liquid to a simmer and cook for about 5-10 minutes, or until slightly reduced. Strain the au jus through a fine-mesh sieve into a serving pitcher.
  10. Carve the prime rib and serve immediately with the au jus.

Notes

For a crispier crust, you can broil the prime rib for the last few minutes of cooking, watching it carefully to prevent burning.

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