How much Prime Rib and Rib Roast should I buy per person?

Plan on about 1 pound of bone-in or ¾ pound of boneless Prime Rib and Rib Roast per adult. This accounts for bone weight and ensures generous servings with a little extra for leftovers.

What is the ideal internal temperature for Prime Rib and Rib Roast?

For medium-rare, aim for 125-130°F (52-54°C) when you pull it from the oven, before resting. For medium, target 130-135°F (54-57°C). Remember, the internal temperature will continue to rise by 5-10 degrees as it rests.

Can I prepare the Prime Rib and Rib Roast ahead of time?

You can season the Prime Rib and Rib Roast a full day in advance and keep it refrigerated. While cooked Prime Rib and Rib Roast is best enjoyed fresh, leftovers are absolutely delicious for sandwiches or re-heated gently following our tips.

How do I make the Au Jus thicker without making it gravy?

A small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) whisked into the simmering Au Jus can provide a slight thickening and silky texture without becoming a full, opaque gravy.

Is bone-in or boneless better for a Prime Rib and Rib Roast?

Bone-in Prime Rib and Rib Roast often provides more flavor and acts as insulation during cooking, which can help keep the meat moist. Boneless is certainly easier to carve. Both can yield fantastic results with this recipe!

Why is resting the Prime Rib and Rib Roast so important?

Resting allows the muscle fibers to relax and reabsorb all those delicious juices that have been pushed to the center during cooking. This crucial step ensures a uniformly moist and tender Prime Rib and Rib Roast when carved, preventing dry, tough meat.

My Au Jus isn't very flavorful, what can I do?

Ensure you scrape up all the browned bits from the bottom of the roasting pan after the roast is removed – this is where a huge amount of flavor resides! Using a high-quality beef broth, a splash of dry red wine, and allowing the Au Jus to reduce slightly are all key to intensifying its taste.

Perfect Prime Rib & Au Jus: Easy Recipe For Family Dinner

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

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.
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.
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.
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!
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.
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}}