Black Pepper Crusted Prime Rib with Au Jus
Elevate your holiday feast or special occasion with this Black Pepper Crusted Prime Rib with Au Jus, a show-stopping centerpiece that marries bold flavors with tender perfection. Featuring a 5-pound boneless prime rib roast enrobed in a robust crust of freshly ground black pepper, kosher salt, garlic powder, and fresh thyme, this dish is roasted to succulent, medium-rare perfection. The savory au jus, crafted from the pan drippings, red wine, and beef stock, adds a luxurious touch, enriched with a hint of butter for velvety smoothness. Simple yet elegant, this prime rib recipe ensures a juicy interior with an irresistibly crispy crust. Serve this masterpiece with the warm au jus for an unforgettable dining experience that will impress family and guests alike. Perfect for occasions requiring a classic roast beef recipe that delivers both flavor and wow-factor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 pounds Boneless prime rib roast
- 2 tablespoons Kosher salt
- 3 tablespoons Freshly ground black pepper
- 2 teaspoons Garlic powder
- 2 tablespoons Fresh thyme
- 2 tablespoons Olive oil
- 3 cups Beef stock
- 1 cup Red wine
- 1 medium, chopped Onion
- 1 large, chopped Carrot
- 1 chopped Celery stalk
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 450°F (230°C). Allow the prime rib to sit at room temperature for 1 hour before cooking to ensure even cooking.
Pat the prime rib dry with paper towels. Rub the roast all over with olive oil, ensuring it’s evenly coated.
In a small bowl, mix kosher salt, freshly ground black pepper, garlic powder, and chopped fresh thyme. Rub this seasoning mixture generously over the entire surface of the prime rib, pressing it into the meat to form a crust.
Place the chopped onion, carrot, and celery in the bottom of a large roasting pan. Position the prime rib on top of the vegetables with the fat side up. This ensures even roasting and adds flavor to the drippings.
Roast the prime rib in the preheated oven for 15 minutes to create a seared crust. Reduce the oven temperature to 325°F (165°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the roast reads 120°F (49°C) for medium-rare, about 1.5 to 2 hours.
Once cooked, remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 20-30 minutes before carving. This resting period helps the juices redistribute throughout the meat.
While the meat rests, prepare the au jus. Place the roasting pan with the drippings and vegetables over medium heat on the stovetop. Deglaze the pan by adding the red wine and scraping up the browned bits from the bottom of the pan with a wooden spoon.
Add the beef stock to the pan and bring the mixture to a simmer. Reduce the liquid by half, about 10-15 minutes. Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids.
Whisk in the unsalted butter to enrich the sauce and add a velvety finish. Taste and adjust seasoning with salt and pepper as needed.
Carve the prime rib into thick slices and serve with the warm au jus on the side. Enjoy your Black Pepper Crusted Prime Rib with Au Jus!
Nutrition Facts
Calories |
7649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 556.2 g | 713% | |
| Saturated Fat | 228.3 g | 1142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1876 mg | 625% | |
| Sodium | 7632 mg | 332% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 11.7 g | ||
| Protein | 595.3 g | 1191% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 518 mg | 40% | |
| Iron | 66.9 mg | 372% | |
| Potassium | 8741 mg | 186% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
