Aged Prime Rib of Beef Au Jus

Prime Rib with Red Wine Au Jus is one of those dishes that makes your family and guests just feel special. It is also one of those dishes that people get a little nervous to cook. I'm here to tell you it's not scary at all. With a few tips and tricks, you can make a perfectly cooked Prime Rib.

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What is Prime Rib?

Prime Rib, also known as a Standing Rib Roast is from the beef rib primal cut. Technically to be Prime Rib, the beef must be USDA graded as Prime. If it's not, then it's a Standing Rib Roast.

USDA Prime graded beef has good marbling throughout the muscle and they range in age from 9-30 months though most are younger than 24 months. This criterion results in meat that is more tender, juicy and flavorful. However, a "Choice" roast will turn out lovely if you follow these tips.

Butcher's Corner

Standing Rib Roasts are not always available in your grocery store meat department ready to go. Although they may have some in the back that can be cut for you. This goes for small local butcher shops as well. It's usually best to call ahead. I find that around major holidays most will have them in stock and ready to go.

Your next decision is whether you want it cut from the "chuck" end or from the "loin" end.

• Thechuck end: (My preference) ribs 6-9, has more fat around and between the central meat.
• Theloin end: ribs 10-12, or the "first cut," has less fat and a larger, leaner central eye of meat.

Ask your butcher to remove the rib bone portion from the roast then tie it back on. I know this seems like a silly step, but you'll get the flavor and moisture from cooking on the bone with the ease of carving a boneless roast. If this service isn't available, it's not a big deal.

What size Roast do I need?

Typically, I suggest one rib per 2 people. A three-rib roast usually feeds 6 people with a little leftover for sandwiches the next day.

Seasoning Your Prime Rib

This is a very large piece of meat, and if you just sprinkle it with seasoning and pop it in the oven it will taste good, but we want AMAZING! To do that you need to really season the whole thing and let the surface dry out.

24 hours before you plan to cook your Prime Rib, remove it from the packaging and place it on a baking tray. Liberally cover every inch of the meat with kosher salt and store it uncovered in the refrigerator for 24 hours.

30 minutes prior to cooking, let the roast sit at room temperature while the oven preheats and you make the garlic and herb butter. Slather that baby with the compound butter and you're ready to cook!

Cooking Prime Rib

There are a million methods out there for cooking prime rib, but I only use one. If you want to cook a perfectly rare or medium-rare Prime Rib, the thing you need is a probe thermometer. The probe will stay in the roast the whole time and an alarm will sound when the internal temperature is perfect. See the chart below for doneness temperatures. I use this thermometer and it works great!

We start with a 450*F oven for 15 minutes to sear the outside, then lower the oven to 350*F for the remaining cooking time. To gauge how long you'll need to cook it, it's roughly 15 minutes per pound. However, the thermometer is the only thing I actually go off to tell me it's ready.

Making the Au Jus

Au Jus is simply the cooking juices from the prime rib that are reduced and seasoned. For this recipe, I start with 1 cup of red wine in the pan under the roast during the cooking. This helps to keep the roast moist but also adds great flavor to the Au Jus.

Once the roast is done, pour the pan drippings into a large measuring cup and pour off the fat that rises to the top. A gravy separator is perfect for this. Then ad the juices back to the pan and bring to a simmer on the stovetop. Scrap up all the stuck on bits on the bottom, there's tons of flavor in there. Then add a bit of beef stock and reduce. Check for seasoning and adjust with salt and black pepper as needed.

Carve up that perfectly roasted beauty and enjoy! I love to serve Prime Rib with Red Wine Au Jus with these Super Creamy Mashed Potatoes and steamed asparagus.

Cheers!

Prime Rib Roast with Red Wine Au Jus

This bone-in prime rib roast with red wine au jus is the perfect celebration meal.

Prep Time 15 mins

Cook Time 2 hrs

Refrigerate Overnight 1 d

Total Time 1 d 2 hrs 15 mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 978 kcal

• Probe Thermometer

• Roasting Pan with Rack

• 5-6 pound Beef Rib Roast, bone-in 3 ribs
• Kosher Salt
• 1 cup Red Wine Cabernet Sauvignon
• 1 cups Beef Stock homemade or low sodium

Garlic & Herb Butter

• 1 stick Butter room temperature
• 2 cloves Garlic, Chopped
• 1 tsp Thyme, dry
• 1 tsp Rosemary, dry
• 1/2 tsp Black Pepper, fresh ground

• Start this recipe 24 hours before you plan to cook your Prime Rib.

• Ask your butcher to remove the ribs from the back of the roast then tie them back to the roast. This will make carving easier but isn't an issue if it's not an option.

• Remove the roast from the packaging (Notate the weight from the package before discarding.) and place the roast on a tray or plate. Liberally season the entire roast with kosher salt, pressing it on.

  Place the roast into the refrigerator uncovered for 24 hours.

• Remove the roast from the refrigerator 30 minutes before you're ready to cook and preheat the oven to 450°F.

Garlic & Herb Butter

• Mix the butter with the rest of the ingredients.

• Place the roast on the rack of a roasting pan and smear the butter over the roast top and sides.

Cooking Prime Rib

• Pour the wine into the bottom of the roasting pan. Insert a probe thermometer into the very center of the roast. Set the alarm on the thermometer for 110°F

  Place the roast into the preheated oven and set a timer for 15 minutes.

• After the 15 minutes is up, turn the oven down to 350°F and continue to roast until the thermometer alarm beeps. Roughly 15 minutes per pound.

• When the roast reaches 110°F, remove it from the oven and allow it to rest on a platter or cutting board for 15-20 minutes. The temperature will carry over to 125° for a beautiful medium-rare roast.

  Slice the prime rib with a sharp knife and enjoy!

Making the Au Jus

• Pour all of the pan drippings into a measuring cup or bowl, and pour off the fat. Add the drippings back to the pan and place it on a burner over medium heat. Using a wooden spoon, scrape up all of the stuck on bits. Add in the beef stock and let simmer to reduce by half. Serve alongside your roast.

Beef Cooking Temperatures:

Rare: 120-130F
Medium-Rare: 130-135F
Medium- 135-140F
Medium-Well: 140-145F
Well Done: 145-155F

Calories: 978 kcal Carbohydrates: 2 g Protein: 39 g Fat: 87 g Saturated Fat: 39 g Cholesterol: 202 mg Sodium: 288 mg Potassium: 720 mg Fiber: 1 g Sugar: 1 g Vitamin A: 353 IU Vitamin C: 1 mg Calcium: 33 mg Iron: 4 mg

Keyword Au Jus, Prime Rib, Rib Roast, standing rib roast

Let us know how it was!

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Source: https://steffaniebusseyathome.com/home/prime-rib-roast-with-red-wine-au-jus/