Easy Prime Rib and Rib Roast with Au Jus: Your Guide to a Hearty, Stress-Free Family Feast

I know the thought of cooking a show-stopping Prime Rib and Rib Roast with Au Jus can feel daunting, often reserved for restaurant dining or experienced chefs. But what if you could create a perfectly tender, incredibly flavorful prime rib right in your own kitchen, complete with a rich, savory au jus, without the stress?

This guide is for home cooks who want to elevate their special occasion meals, turning an intimidating dish into a manageable, family-friendly triumph. We’ll cover everything from selecting the right roast to mastering the au jus, ensuring your table is set for an unforgettable feast. Trust our foolproof method, perfected over many happy family gatherings, to deliver restaurant-quality results every time.

Ingredient Breakdown (with Measurements, Purpose) — Your Guide to a Perfect Prime Rib and Rib Roast.

Core Ingredients List with Purpose:

• One 4-6 lb bone-in or boneless Prime Rib or Rib Roast (centerpiece of your meal, choose well-marbled for flavor).
• 2 tbsp (30g) kosher salt (enhances flavor, aids crust formation).
• 1 tbsp (15g) fresh ground black pepper (adds aromatic spice).
• 4-6 cloves garlic, minced (infuses deep savory notes).
• 2 tbsp (10g) fresh rosemary, chopped (classic herbaceous aroma).
• 1 tbsp (5g) fresh thyme, chopped (earthy complement to beef).
• 2 tbsp (30ml) olive oil (helps with searing, binds seasoning).

For the Au Jus:

• 2 cups (470ml) beef broth (foundation for the sauce).
• Pan drippings from the roast (essential for authentic flavor).
• 1/2 cup (120ml) dry red wine (optional, adds depth).
• 1 shallot, minced (sweet, mild onion flavor).

Optional Add-ins & Smart Swaps:

• For a bolder crust: Add 1 tbsp Dijon mustard or horseradish to your seasoning rub.
• For different flavors: Experiment with smoked paprika or onion powder.

Notes on Quality & Seasonality:

Always opt for USDA Prime or Choice grade beef for the best marbling and tenderness. Fresh herbs like rosemary and thyme are highly recommended for their vibrant aroma and flavor; use dried in a pinch (1 tsp dried = 1 tbsp fresh).

Consider a dry-aged rib roast if available for enhanced depth of flavor. Look for a roast with a good fat cap, which helps keep the meat moist and flavorful during cooking.

Step-by-Step Preparation Instructions for Juicy Prime Rib and Au Jus.

1. Prep the Roast (30-60 minutes prep + 2-4 hours room temp):

Remove your Prime Rib from the fridge and pat it very dry with paper towels. Season generously all over with salt, pepper, minced garlic, rosemary, and thyme, pressing the rub firmly onto the meat. Let it rest at room temperature for 2-4 hours before roasting. This crucial step ensures even cooking and a tender result.

2. Sear for a Golden Crust (15-20 minutes):

Preheat your oven to a high temperature (e.g., 450°F / 230°C). Heat a large oven-safe skillet (cast iron works great) with olive oil over medium-high heat. Sear the Prime Rib on all sides until a deep golden-brown crust forms, about 2-3 minutes per side. This locks in juices and creates incredible flavor.

3. Roast to Perfection (1.5-3 hours):

Transfer the seared Prime Rib, fat-side up, to a roasting pan (or keep in the cast iron skillet). Insert an oven-safe meat thermometer into the thickest part, avoiding bone. Reduce oven temperature to 325°F (160°C). Roast until the internal temperature reaches 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare (our recommendation), or up to 140°F (60°C) for medium. Approximate cooking time is 15-20 minutes per pound for medium-rare. For a slower roast method, cook at 250°F (120°C) until desired internal temp is reached.

4. The Crucial Rest (20-30 minutes):

Remove the Prime Rib from the oven, transfer it to a carving board, and tent loosely with foil. Let it rest for at least 20-30 minutes. The internal temperature will rise by 5-10°F (3-6°C) during this time (carryover cooking), and the juices will redistribute throughout the meat, ensuring maximum tenderness and flavor. DO NOT skip this step! Trust me, this rest is where the magic happens for a truly juicy rib roast.

5. Craft the Homemade Au Jus (10-15 minutes):

While the roast rests, pour off most of the fat from the roasting pan, leaving the flavorful drippings behind. Place the pan over medium heat on the stovetop. Add minced shallots and sauté for 1-2 minutes until softened. Deglaze the pan with red wine (if using), scraping up any browned bits from the bottom. Pour in the beef broth and bring to a simmer, reducing by about one-third until slightly thickened and richly flavored. Strain the Au Jus through a fine-mesh sieve for a smoother consistency. This homemade Au Jus is the perfect accompaniment to your Prime Rib.

6. Slice and Serve:

Carve the rested Prime Rib against the grain into thick slices. Serve immediately with the warm, savory Au Jus on the side.

When and How to Enjoy Your Prime Rib Feast

This impressive Prime Rib and Rib Roast with Au Jus is perfect for holiday dinners (Christmas, Easter), special family gatherings, or any time you want to create a memorable meal without feeling overwhelmed. It’s also an excellent choice for a Sunday dinner that feels extra special.

Serving Ideas and Pairings

• Classic pairings include creamy mashed potatoes, roasted asparagus or green beans, Yorkshire pudding, and a crisp green salad.
• Offer a side of homemade horseradish cream sauce for an extra kick.

Storage

Refrigerate leftover Prime Rib and Au Jus in separate airtight containers for 3-4 days. For longer storage, slice the meat, place it in an airtight container with some Au Jus, and freeze for up to 3 months. I often do this to enjoy a mini-feast later.

Reheating Guidance

To reheat, gently warm slices of Prime Rib in a low oven (around 250°F / 120°C) covered with foil and a splash of Au Jus or beef broth to prevent drying.

How It Supports Effortless Entertaining and Memorable Family Dinners

This recipe for Prime Rib and Rib Roast with Au Jus takes the stress out of special occasion cooking by:

• Providing clear, simple steps that minimize hands-on time, allowing you to enjoy your guests and family.
• Delivering a truly hearty, satisfying centerpiece that feeds a crowd and leaves everyone feeling indulged.
• Offering make-ahead options for parts of the meal and efficient cooking techniques that are less complicated than they seem.

Tips, Adjustments, and Cautions for Your Best Prime Rib and Rib Roast

Technique Upgrades

• Invest in a good quality, instant-read meat thermometer; it’s your best friend for perfectly cooked Prime Rib. Believe me, it’s worth it!
• Don’t crowd the pan when searing, or the meat will steam instead of brown.

Seasoning Adjustments

• Feel free to adjust the herb blend to your preference – fresh thyme, rosemary, and sage work beautifully together.
• For a saltier crust, consider dry brining your prime rib a day in advance (season, uncovered, in the fridge).

Texture Control

• The resting period is key for a tender, juicy result.
• Cutting against the grain is essential for tender slices.

Allergy or Dietary Notes

• Ensure your beef broth is gluten-free if needed.
• This recipe is naturally dairy-free if butter is not used in the searing or au jus (olive oil is recommended).
• Be mindful of sodium content if using store-bought broths or seasoned salts.

FAQs

Mastering a tender, juicy Prime Rib and Rib Roast with homemade Au Jus is truly within reach for any home cook. This impressive dish doesn’t have to be complicated, and with our straightforward guidance, you’ll be serving a memorable, hearty feast to your family with confidence and ease. Pin this recipe now, and get ready to impress at your next special meal!

Prime Rib and Rib Roast with Au Jus

---

• Author: Jusmira Rayne
• Total Time: 4 hours 30 minutes
• Yield: 8-12 servings

Print Recipe

Pin Recipe

Description

This guide demystifies cooking a tender, flavorful Prime Rib and Rib Roast with Au Jus, perfect for memorable, hearty family meals without fuss.

---

Ingredients

• Bone-in or Boneless Prime Rib (Rib Roast): 3-7 lbs (1.3-3.2 kg), for a flavorful, tender centerpiece.
• Coarse Salt: 2-3 tablespoons (30-45g), essential for seasoning and moisture retention.
• Freshly Cracked Black Pepper: 1 tablespoon (5g), for robust flavor.
• Garlic Powder: 1 tablespoon (5g), for aromatic depth.
• Onion Powder: 1 tablespoon (5g), for a savory base.
• Fresh Rosemary and Thyme: 2 sprigs each, for classic herbaceous notes.

For that rich, savory Au Jus to accompany your roast:

• Beef Broth: 4 cups (960 ml), the liquid base.
• Pan Drippings from the Roast: All of it, for intense beef flavor.
• Shallot or Small Onion: 1 medium, for aromatic sweetness.
• Garlic Cloves: 2-3, minced, for pungent flavor.
• Dry Red Wine or Balsamic Vinegar (optional): 1/4 cup (60 ml), for deglazing and acidity.
• Cornstarch Slurry (optional): 1 teaspoon cornstarch + 1 tablespoon cold water, for slight thickening.

---

Instructions

1. Step 1: Temper and Season
   Remove your Prime Rib and Rib Roast from the fridge and pat it thoroughly dry with paper towels. Generously rub the entire roast with coarse salt, freshly cracked black pepper, garlic powder, onion powder, and the fresh rosemary and thyme. Let it sit at room temperature for 2-4 hours. You’ll know it’s ready when the meat looks evenly coated and slightly glistening.
2. Step 2: Sear for Crust
   If you want an incredible crust, preheat an oven-safe skillet (like cast iron) over medium-high heat with a little oil. Sear all sides of the Prime Rib and Rib Roast until it develops a deep golden-brown crust. The aroma will be intoxicating! You can skip this step if you prefer a reverse-sear method, where searing happens at the end.
3. Step 3: Low & Slow Roast
   Place the seasoned and seared (if applicable) Prime Rib and Rib Roast in a roasting pan, fat-side up. Roast at a low temperature, such as 250°F (120°C), until the internal temperature reaches 10-15°F below your desired final doneness. For medium-rare, aim for about 120°F (49°C). If you find it’s cooking too quickly, don’t hesitate to lower the oven temperature further.
4. Step 4: High Heat Blast
   Once your roast is at the target internal temperature, remove it from the oven. Increase the oven temperature to 450°F (230°C). Once the oven is hot, return the Prime Rib and Rib Roast for 10-15 minutes to develop that beautiful, crispy crust. Keep a close eye on it!
5. Step 5: Crucial Resting Period
   This step is non-negotiable for a juicy Prime Rib and Rib Roast! Remove the roast from the oven and tent it loosely with foil. Let it rest for a full 30-45 minutes. During this time, the juices redistribute throughout the meat, resulting in an incredibly tender and moist final product. Carving too early will let all those delicious juices run out, leading to dry meat.
6. Step 6: Make the Au Jus
   While your Prime Rib and Rib Roast rests, carefully pour off most of the pan fat, leaving just a tablespoon or two and all the browned bits. Place the roasting pan on the stovetop over medium heat. Deglaze with beef broth, scraping up all those flavorful browned bits from the bottom of the pan. Add chopped shallots and minced garlic, simmering until softened. Stir in any collected pan drippings from the resting roast. Reduce the liquid slightly, then strain it for a smooth Au Jus. Season to taste. For a slightly thicker Au Jus, whisk in a cornstarch slurry.

Notes

Customization Tips:

• Dijon mustard rub for extra tang.
• Smoked paprika for depth.
• Rendered bacon fat for searing.
• Use beef consommé for a richer Au Jus base.

Nutritional information is an estimate based on a 6 oz serving of prime rib and Au Jus, and may vary depending on specific cuts and preparation.

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Category: Dinner
• Method: Roasted

Nutrition

• Serving Size: 6 oz (170g)
• Calories: 450
• Sugar: 1g
• Sodium: 800mg
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 100mg

Keywords: Prime Rib, Rib Roast, Au Jus, Beef, Holiday Roast, Dinner, {{Prime Rib and Rib Roast}}