Best 8 Prime Rib Au Jus Recipes

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Are you craving a juicy and flavorful prime rib au jus that will tantalize your taste buds and leave you craving for more? Look no further! Our comprehensive guide will take you on a culinary journey, providing you with essential tips and tricks to create the perfect prime rib au jus that will impress your family and friends. From selecting the right cut of meat to creating a flavorful au jus sauce, we've got you covered. So, prepare to indulge in a mouthwatering experience and embark on a delightful adventure of cooking prime rib au jus like a seasoned chef.

Let's cook with our recipes!

DELECTABLE PRIME RIB AND AU JUS



Delectable Prime Rib and Au Jus image

This particular recipe has brought me success both in personal and professional cooking. The recipe is written for a 10-pound loin, but, can be modified by size. It gives the prime rib a nice crust exploding with flavor, and an interior so tender, it'll (hopefully) leave you wanting more.

Provided by ElCapitan225

Categories     Main Dish Recipes     Roast Recipes

Time 4h25m

Yield 20

Number Of Ingredients 16

1 (10 pound) prime rib loin roast
2 cups concentrated beef base (paste)
1 clove garlic, minced
½ cup chopped fresh thyme
½ cup dried oregano
½ cup whole black peppercorns
2 teaspoons salt
2 ½ cups water
1 tablespoon concentrated beef base (paste)
2 tablespoons dry red wine
1 teaspoon finely chopped fresh thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
1 stalk celery, quartered
½ white onion, coarsely chopped
½ carrot, peeled and coarsely chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from the roast, but leave smaller areas of fat in place.
  • In a bowl, mix 2 cups of beef base with minced garlic, and rub the mixture generously all over the roast. Sprinkle the roast with 1/2 cup of fresh thyme, 1/2 cup of oregano, the black peppercorns, and salt. Place into a roasting pan.
  • Roast in the preheated oven until the meat has formed a brown crust and a quick-read meat thermometer inserted into the thickest part of the roast measures 135 degrees F (57 degrees C), for medium-rare, about 3 hours. If you prefer the meat well-done, roast an additional 45 minutes. Remove roast from oven, and allow to stand while you make the sauce. Temperature of the meat will rise about 10 more degrees as it rests.
  • Pour the water into a saucepan, and dissolve 1 tablespoon of beef base in the water. Mix in the red wine, and stir in 1 teaspoon of thyme, 1 teaspoon of oregano, and the garlic powder. Add the celery, onion, and carrot pieces to the sauce. Bring the mixture to a boil, and cook, stirring often, until the sauce reduces by half, 20 to 30 minutes. Strain sauce and discard vegetables before serving sauce with the roast.

Nutrition Facts : Calories 479 calories, Carbohydrate 3.7 g, Cholesterol 84.3 mg, Fat 38.4 g, Fiber 1.6 g, Protein 28.9 g, SaturatedFat 14.4 g, Sodium 5317.7 mg, Sugar 0.5 g

ROAST PRIME RIB WITH THYME AU JUS



Roast Prime Rib with Thyme Au Jus image

Bobby Flay's Roast Prime Rib with Thyme au Jus recipe, from Boy Meets Grill on Food Network, makes for an impressive holiday main course.

Provided by Bobby Flay

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 6

1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves

Steps:

  • Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
  • Preheat oven to 350 degrees F.
  • Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
  • Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
  • Slice meat as desired and serve with thyme au jus.

CLASSIC ROAST PRIME RIB OF BEEF AU JUS



Classic Roast Prime Rib of Beef Au Jus image

This recipe is an easy method for cooking a perfect prime rib with a classic au jus sauce, every single time. It's perfect for the holidays or a party.

Provided by John Mitzewich

Categories     Dinner     Entree

Time 5h40m

Yield 8

Number Of Ingredients 8

For the Prime Rib:
1 standing beef rib roast (4 to 7 ribs, 9 to 18 pounds)
Black pepper to taste (fresh, coarse-ground)
2 to 3 teaspoons kosher salt (or other larger grain, flake-style sal)
2 to 3 tablespoons butter (softened)
For the Au Jus:
2 tablespoons all-purpose flour
1-quart beef broth (cold, 4 cups)

Steps:

  • Gather the ingredients.
  • Remove the prime rib from the refrigerator and place it in a large roasting pan with at least 3-inch sides.
  • Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at room temperature for 2 hours.
  • Preheat the oven to 450 F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes, reduce the oven temperature to 325 F and roast until the desired internal temperature is reached (see below). For medium-rare meat, this will take approximately 15 minutes per pound.
  • Transfer the roast to a large platter and loosely tent it with foil. Let it rest for 30 minutes before serving.
  • Gather the ingredients for the au jus.
  • Pour off all but 2 tablespoons of the fat from the roasting pan and place the pan on the stovetop over medium heat.
  • Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste.
  • Pour in the beef broth and whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.
  • Adjust the seasoning, strain, and serve alongside the prime rib in a gravy boat or pourable bowl.

Nutrition Facts : Calories 3535 kcal, Carbohydrate 2 g, Cholesterol 859 mg, Fiber 0 g, Protein 232 g, SaturatedFat 114 g, Sodium 1596 mg, Sugar 0 g, Fat 282 g, ServingSize 1 rib roast (4 to 8 servings), UnsaturatedFat 0 g

TWO PRIME RIB AU JUS RECIPES (CLASSIC BEEF AND RED WINE)



Two Prime Rib Au Jus Recipes (Classic Beef and Red Wine) image

Two Quick and Easy Prime Rib Au Jus Recipe's - the perfect accompaniment to our Melt-in-Your-Mouth Prime Rib Recipe and Smoke Prime Rib Recipe. Your holiday dinner will be extra special with a butter soft prime rib roast and beef au jus.

Provided by Darcey Olson

Categories     Condiments

Time 5m

Number Of Ingredients 15

2 tbsp Beef Drippings or Unsalted Butter ((*Note 1))
2 tbsp All-purpose Flour
3 Cups Beef Consommé or Stock
1/2 tsp Soy Sauce or Worcestershire sauce
Sea Salt, To Taste ((*Note 2))
Black Pepper, To Taste
1 tbsp Beef Drippings or Unsalted Butter ((*Note 1))
1/4 Cup Dry Red Wine ( (*Note 3))
1/4 Cup Finely Diced Shallots
1 tbsp All-purpose Flour
1.5 Cup Beef Consommé or Stock
1 Sprig Fresh Thyme
1 Dried Bay Leaf
Sea Salt, To Taste ( (*Note 2))
Black Pepper, To Taste

Steps:

  • Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings). Sift the flour over the drippings/melted butter and whisk for 30-45 seconds.
  • Add 1 cup of beef broth and whisk to combine. Slowly pour in the remaining beef broth while continuing to whisk. Increase the heat to medium-high and add the soy sauce, sea salt, and black pepper.
  • Simmer for 4 minutes, allowing to reduce. Taste and adjust seasonings, if needed.
  • Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings).
  • Add the shallots and cook for 30 seconds, stirring occasionally.
  • Add the red wine and cook until the wine is reduced by about half (Tip- You should no longer smell the wine).
  • Sift the flour over the red wine mixture and whisk for one minute.
  • Add 1/4 cup of beef consommé and whisk. Add the rest of the beef consommé, thyme, bay leaf and black pepper. DO NOT add the salt until the end after you've tasted the reduced sauce.
  • Simmer on low for 3-4 minutes to further reduce the au jus. Fish out the thyme sprig and bay leaf and discard. Taste and adjust seasonings, if needed.

Nutrition Facts : Calories 58 kcal, Carbohydrate 3 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 266 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY AU JUS FOR PRIME RIB



Easy Au Jus for Prime Rib image

Learn how to make the best Au Jus for Prime Rib with only 3 simple ingredients, plus pan drippings, following my easy 5-minute recipe!

Provided by Isabel Laessig

Categories     Sauce

Time 5m

Number Of Ingredients 4

1 cup beef broth (or juices from prime rib)
1 Tablespoon Worcestershire sauce
1 cup red wine
drippings from prime rib

Steps:

  • Place the roasting pan from cooking prime rib on the stove over low heat after removing the roast from the pan. If you prefer, you can also use a separate pan to cook the beef au jus.Whisk Worcestershire Sauce and Red Wine into the dish along with drippings from the beef. If using the original roasting pan, scrape up any brown bits from the bottom of the pan for extra flavor. A wooden spoon works best for this.
  • Add Beef Broth or juices from the prime rib. Bring to a simmer. Serve hot with sliced prime rib, and enjoy!

Nutrition Facts : Calories 117 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 534 mg, Sugar 2 g, ServingSize 1 serving

BEEF PRIME RIB AU JUS



Beef Prime Rib Au Jus image

This recipe comes from, "I Hate to Cook" by Peg Bracken, a cookbook that dates back to the 60's. A great recipe! I purchase my roasts (hotel style-deboned and tied) 2-3 days ahead, cover with wax paper and place in refrigerator to further age and tenderize the meat. This is the most requested recipe for anyone who is served this roast at our place.

Provided by Sageca

Categories     Roast Beef

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 4

8 lbs prime rib roast (hotel style)
1 teaspoon peppercorn, freshly ground
1/2 teaspoon salt
2 (10 ounce) cans beef consomme, cold

Steps:

  • Anytime between 9:00AM and 12 noon, salt and pepper meat. Preheat oven to 350*. Roast meat uncovered for 1 1/2 hours.
  • Turn oven off. DO NOT OPEN oven door.
  • Very important for good results!
  • I always sealed the oven door with tape to make sure the boys did not accidentally open it.
  • An hour before serving, turn oven to 350* and roast meat 45 minutes more.
  • Remove from oven and let rest on counter top for 20 minutes before carving.
  • Bring pan juices to a boil, add consommé and heat.
  • Jus can be thickened it a bit with Veloutine*.
  • Tips:Serve with deep brown potatoes and a vegetable of your choice. Extra "jus" and horseradish as accompaniments make the meal sublime.
  • For a 10 pound roast, increase second cooking period to 1 hour.
  • *Veloutine is an Instant Thickener made by Knorr.

Nutrition Facts : Calories 1678.6, Fat 149.2, SaturatedFat 62.3, Cholesterol 331.1, Sodium 756.1, Carbohydrate 3.7, Fiber 1.1, Sugar 0.1, Protein 75.7

PRIME RIB AU JUS WITH YORKSHIRE PUDDING



Prime Rib Au Jus with Yorkshire Pudding image

Excellent holiday dish!

Provided by Elissa

Categories     Main Dish Recipes     Roast Recipes

Time 4h20m

Yield 6

Number Of Ingredients 11

1 (5 pound) bone-in beef rib roast
8 cloves garlic, quartered
¾ teaspoon salt
1 teaspoon freshly ground black pepper
2 cups eggs
2 cups milk
1 pinch salt
2 cups all-purpose flour
½ cup pan drippings from prime rib
½ cup white wine
2 cups beef stock

Steps:

  • Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.
  • Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.
  • When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
  • Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
  • While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.

Nutrition Facts : Calories 964.8 calories, Carbohydrate 39.5 g, Cholesterol 468.4 mg, Fat 57.7 g, Fiber 1.5 g, Protein 64.1 g, SaturatedFat 22.8 g, Sodium 608.1 mg, Sugar 5.8 g

BLACK PEPPER CRUSTED PRIME RIB WITH AU JUS



Black Pepper Crusted Prime Rib With Au Jus image

This is the most delicious, tender prime rib I have ever eaten. The garlic butter paste helps to hold in the juices. The au jus keeps it wonderfully moist on your plate and is so easy to prepare.

Provided by Marie

Categories     Roast Beef

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 9

8 lbs standing rib roast, top fat trimmed
vegetable oil
1/2 cup butter, at room temperature
1 tablespoon McCormick's Montreal Brand steak seasoning
3 cloves garlic
2 tablespoons butter
2 shallots, chopped fine
2 tablespoons flour
4 (10 3/4 ounce) cans beef consomme

Steps:

  • Place roast fat side up in roasting pan and brush exposed ends with vegetable oil.
  • With food processor on, drop garlic cloves in until minced, then add steak seasoning and butter and process until combined well.
  • Spread this mixture all over top of roast.
  • Preheat oven to 350° and bake to medium rare or medium (will take about 2 hours and 45 minutes for medium rare).
  • Remove roast from oven, cover loosely with foil and let rest for 30 minutes.
  • To prepare au jus, melt butter in saucepan and saute shallots until soft.
  • Add flour and whisk, then add consomme and simmer over low heat until ready to serve.
  • Slice prime rib and serve the au jus in a separate bowl.
  • Note: the au jus will not thicken, the flour just gives it a little body.

Nutrition Facts : Calories 1686.6, Fat 147.6, SaturatedFat 64, Cholesterol 364.7, Sodium 1135.8, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 80.1

Tips:

  • Choose the Right Cut of Meat: Opt for a well-marbled prime rib roast with good intramuscular fat distribution for a tender and flavorful dish.
  • Proper Seasoning: Generously season the prime rib with a flavorful blend of salt, pepper, garlic, and herbs like thyme, rosemary, or sage to enhance its taste.
  • Perfect Cooking Temperature: Use a meat thermometer to ensure the prime rib reaches your desired internal temperature for the perfect level of doneness. Medium-rare is typically recommended for a juicy and tender result.
  • Resting the Meat: After roasting, let the prime rib rest for about 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more succulent and flavorful dish.
  • Make a Rich Au Jus: Deglaze the roasting pan with red wine or beef broth, scraping up any browned bits to create a flavorful au jus sauce. You can also add herbs, spices, or even a touch of butter for extra richness.

Conclusion:

Prime rib au jus is a classic dish that combines the luxuriousness of a tender and flavorful prime rib roast with the richness of a savory au jus sauce. Whether you are hosting a special occasion dinner or simply want to indulge in a delectable meal, this dish is sure to impress. With careful preparation and attention to detail, you can create a restaurant-quality prime rib au jus that will tantalize your taste buds and leave your guests asking for more. So gather your ingredients, fire up your oven, and embark on a culinary journey to create this timeless masterpiece.

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