Prime Rib Roast au Jus Perfect every time! No fail
By Deb Crane songchef
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.
The goal is, get it at room temperature and let it stand at room temp. (this aids in the cooking technique)
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.
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)
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)
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.
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.
Yorkshire Pudding (perfect with Prime Rib)
Stormy Stewart karlyn255 - Dec 10, 2011
wonderful recipe. will try this
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!
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; :)
Kari Sengstock karicooks - Dec 10, 2011
Can you do this with a boneless roast?
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!