Prime Rib Foolproof with Au Jus Gravy
Perfectly tender and bursting with flavor, this Prime Rib Foolproof with Au Jus Gravy recipe is your ticket to an unforgettable feast. Featuring a beautifully seared bone-in prime rib roast seasoned with a simple yet robust blend of kosher salt, black pepper, and garlic powder, this dish achieves culinary perfection with minimal effort. The secret lies in the precise roasting technique that locks in juices and creates a golden crust, while a medley of roasted vegetables, beef broth, and optional red wine elevate the accompanying au jus gravy to gourmet status. With just 20 minutes of prep time and a luxurious finish, it's the ideal centerpiece for holiday gatherings or special occasions. Serve this showstopper with its rich, savory gravy for a dining experience that’s as impressive as it is foolproof.
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Recipe Information
Ingredients
- 5 pounds Bone-in prime rib roast
- 2 tablespoons Kosher salt
- 2 tablespoons Black pepper, freshly ground
- 1 tablespoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, chopped
- 2 medium Carrots, chopped
- 2 stalks Celery, chopped
- 4 cups Beef broth
- 1 cup Red wine (optional)
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 tablespoons All-purpose flour
Instructions
Remove the prime rib roast from the refrigerator and allow it to come to room temperature for about 1 hour.
Preheat your oven to 450°F (232°C).
Season the roast generously with kosher salt, black pepper, and garlic powder, ensuring an even coating on all sides.
Heat the olive oil in a large roasting pan or a skillet over medium-high heat. Sear the roast for 2-3 minutes per side until browned.
Transfer the seared roast to a roasting rack set inside a roasting pan. Place the chopped onions, carrots, and celery in the bottom of the pan as a base for the drippings.
Roast the prime rib in the oven at 450°F (232°C) for 20 minutes to create a crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This typically takes 13-15 minutes per pound.
Once done, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 30 minutes before carving.
To make the au jus gravy, place the roasting pan with the vegetables and drippings on the stovetop over medium heat.
Add the butter and sprinkle in the flour, stirring to create a roux. Cook for 1-2 minutes.
Deglaze the pan with red wine (if using) and scrape up any browned bits from the bottom.
Add the beef broth, fresh thyme, and rosemary. Simmer for 10-15 minutes, allowing the flavors to develop.
Strain the gravy through a fine-mesh sieve into a saucepan, pressing on the solids to extract all the liquid.
Taste and adjust seasoning with salt and pepper as needed.
Serve the sliced prime rib with the warm au jus gravy on the side.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.8 mg | 44% | |
| Potassium | 1200 mg | 26% | |
*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.
