Rib Roast Au Jus
Indulge in the luxurious flavors of Rib Roast Au Jus, a show-stopping centerpiece perfect for holiday feasts or special occasions. This classic recipe features a tender, bone-in prime rib roast seasoned with a savory blend of fresh rosemary, thyme, garlic, kosher salt, and black pepper, all lovingly rubbed into the meat for maximum flavor. Roasted to perfection with a beautifully caramelized crust, the rib roast pairs seamlessly with a rich, velvety au jus made from beef broth, red wine, and savory pan drippings. With simple yet elegant techniques like searing at high heat and letting the roast rest for optimal tenderness, this recipe guarantees a juicy, mouthwatering result. Serve thick slices alongside the warm au jus for an unforgettable dining experience that will wow your guests and make you the star of the kitchen. Keywords: rib roast, au jus, prime rib, holiday centerpiece, easy roast recipe, homemade au jus.
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Recipe Information
Ingredients
- 5 pounds Bone-in prime rib roast
- 2 tablespoons Kosher salt
- 2 tablespoons Freshly ground black pepper
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary leaves, chopped
- 1 tablespoon Fresh thyme leaves, chopped
- 3 tablespoons Olive oil
- 4 cups Beef broth
- 1 cup Red wine
- 2 tablespoons All-purpose flour
- 2 tablespoons Water
Instructions
Remove the rib roast from the refrigerator. Let it come to room temperature for about 2 hours prior to cooking to ensure even roasting.
Preheat the oven to 450°F (230°C).
In a small bowl, mix together the kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil to form a paste.
Rub the seasoning paste all over the rib roast, ensuring all sides are covered.
Place the roast, bone side down, on a roasting rack inside a roasting pan.
Roast in the preheated oven at 450°F (230°C) for 20 minutes to sear the outside and lock in the juices.
Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare, or 130°F (54°C) for medium. This will take approximately 15-18 minutes per pound, or about 75-90 minutes for a 5-pound roast. Use a meat thermometer to check the temperature for accuracy.
Once the roast reaches the desired doneness, remove it from the oven. Transfer it to a cutting board and tent it loosely with foil. Let it rest for 20-30 minutes while preparing the au jus.
To make the au jus, place the roasting pan with drippings over medium heat on the stovetop.
Add the red wine to the pan and scrape the bottom to loosen any browned bits (fond). Cook until the wine has reduced by half, about 3-5 minutes.
Stir in the flour and cook for 1-2 minutes to form a roux. Then, whisk in the beef broth and water until smooth.
Bring the mixture to a simmer and cook for 5-7 minutes, or until slightly thickened. Strain the au jus through a fine mesh strainer into a serving bowl.
Slice the rib roast into thick slices and serve with the warm au jus on the side.
Nutrition Facts
Calories |
7388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 577.8 g | 741% | |
| Saturated Fat | 223.3 g | 1116% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1701 mg | 567% | |
| Sodium | 8373 mg | 364% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 1.5 g | ||
| Protein | 452.5 g | 905% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 428 mg | 33% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 6278 mg | 134% | |
*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.
