Prime Rib Roast au Jus Perfect every time! No fail
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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- prime rib roast (any size) 4-7 ribs
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.