Prime Rib Roast au Jus Perfect every time! No fail

The Cook

Deb Crane Recipe
x3
Well Seasoned
Eagle, WI (pop. 1,950)
songchef
Member Since Mar 2011
Deb's notes for this recipe:
This is my go to recipe for perfect Prime Rib roast every.single.time! No matter what size roast you are cooking, the directions are the same. Very simple! I have never veered from this recipe and due to the cost of this roast, I prepare it this way and it has never let me down....ever! If you are wanting to try a rib roast for Christmas, try this recipe. You cannot go wrong as it is full proof! Did I mention it is super easy? :)
I cannot remember where I got this recipe. It is typed out on paper the size of a recipe card. I think I got it at the butchers years and years ago.
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Directions

1
Select a standing aged prime rib roast,well marbleized with white or cream colored fat. (follow these same directions for ANY size roast.) I choose a roast with at least 4 ribs or more. Also, I ask the butcher to remove the bones, put tie them back to the roast. This will make slicing so very easy!
2
Let meat stand at room temperature for at least one hour before cooking. (longer is better) I leave it out on the counter for 4 hours.
The goal is, get it at room temperature and let it stand at room temp. (this aids in the cooking technique)
3
Preheat oven to 375 degrees. Rub meat with salt (if you have Lawry's seasoned salt, use it if not, regular salt also works); sprinkle with pepper.
Place meat on a rack fat side up in shallow roasting pan. Make sure the sides of the pan are not too high. Maybe 2-3 inch sides, or the meat will not brown properly. Also, make sure the roasting pan is only slightly bigger then the roast itself. This will allow the juices to accumulate and not evaporate!
DO NOT COVER;DO NOT ADD WATER.
4
Put roast in oven; cook for just one hour @ 375. It will crackle and get a beautiful layer or crust to it.
Turn off heat, but DO NOT open oven door at any time until ready to serve. (you can do this step early on and let the oven cool down completely before turning on the oven again)
5
Regardless of the length of time meat has been in the oven - 30 - 40 minutes before serving; TURN OVEN ON again; reset temperature to 375 degrees.
Cook meat for those remaining 30-40 minutes. If your roast is a bit smaller, you can check the temperature around 20-25 minutes. You want around 120 degrees, because it will continue to cook as it rests. (130 degrees for medium - rare)
6
Now open the door; remove roast to serving platter. Cover with foil, and let rest for 10-15 minutes. Save the pan drippings for AuJus. You can also make Yorkshire puddings from the fat you reserve.
7
The meat will be very brown and crisp on the outside. Carve into slices,you'll find it beautifully pink all the way through,juicily oozing the succulence which proves that the meat is a medium rare.
NOTE: if you do not like medium rare meat, please do not make this roast! Prime rib should never be cooked to medium. It will end up like the bottom of your shoe! Leave the medium and well done meat for other cuts of your choice.
8
AU JUS:
2 tbsp flour
1 quart cold beef broth

To Make the "Au Jus" Sauce
While the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan and place on the stove top over medium heat. Add the flour and cook, stirring, to form a roux. Pour in the beef broth and whisk into the roux, scraping all the caramelized beef drippings from the bottom of the pan.

Turn heat to high and cook the sauce for 10 minutes until it reduces and thickens slightly (this is not a gravy, so don't expect a thick, heavy sauce). Adjust seasoning, strain and serve along side the prime rib.
9
The link to my method of Yorkshire Pudding. To me, Prime rib is not done unless there is Yorkshire Pudding! :)
Yorkshire Pudding (perfect with Prime Rib)

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Comments

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user Stormy Stewart karlyn255 - Dec 10, 2011
wonderful recipe. will try this
user Deb Crane songchef - Dec 10, 2011
Stormy, it has never ever failed me. And with the price of this roast, it is a good thing it never failed! :) Super simple and restaurant quality!
user Stephanie Dodd skeen - Dec 10, 2011
I tried a prime rib roast one time and ruined it so I have never done it again but maybe this would be a good one for me to try again; :)
user Kari Sengstock karicooks - Dec 10, 2011
Can you do this with a boneless roast?
user Deb Crane songchef - Dec 10, 2011
Kari, this is a method for prime rib with the ribs. I never tried it with a boneless cut of prime rib. If I were to try it with a boneless rib roast, I would cut the second baking time to maybe 20-25 minutes. Let me know if anyone tries a boneless rib roast like this!

Stephanie, it has never failed. Ive made prime rib roast like this for years....never had it fail! The secret is the method of cooking it. It mocks the very very slow and very long cooking time by keeping it in the closed oven for however long. ( I wait until the oven completely cools down. Start it in the AM and 40 minutes before dinner, put the temp back on and finish roasting it. Perrrrfection!

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