au jus recipe for prime rib

The Best au jus recipe for prime rib

Classic Prime Rib with Red Wine Au Jus

4.9 from 1882 votes

A rich, tender prime rib slow-cooked to perfection, served with a velvety red wine au jus that enhances every bite. Ideal for a special dinner or holiday feast.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time2 hours 30 mins

Resting Time0 mins

Total Time2 hours 50 mins

Servings: 8Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Prime Rib

• 1 (12–14 lb) bone-in prime rib roast
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 2 garlic cloves, smashed

For the Au Jus

• 2 cups beef broth
• 1 cup dry red wine
• 1 (15 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste

👨‍🍳Directions

1. 1
   Preheat oven to 325°F. Place the prime rib bone-side up on a rack in a roasting pan. Rub the roast with olive oil, then season generously with salt and pepper. Place the smashed garlic cloves on top.
2. 2
   Roast the prime rib for 2 hours 15 minutes, or until the internal temperature reaches 135°F. Remove the roast and let it rest for 30 minutes before slicing.
3. 3
   While the rib rests, prepare the au jus. In a skillet, melt the butter over medium heat. Sauté the garlic until fragrant, then add the crushed tomatoes, tomato paste, thyme, and rosemary. Simmer for 5 minutes.
4. 4
   Pour the beef broth and red wine into the skillet, scraping up any browned bits. Bring to a simmer, then reduce heat to low. Let it cook uncovered for 20 minutes to thicken slightly.
5. 5
   Return the sliced prime rib to the skillet with the au jus. Warm through, then adjust seasoning with salt and pepper if needed. Serve the rib and sauce together.

🔧Equipment

• Slow cooker
• Large skillet
• Mixing bowl
• Oven-safe dish

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 42💛Saturated Fat: 18❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 25🥦Dietary Fiber: 6🍬Sugars: 12🥩Protein: 55

📝Notes

Tips: For extra richness, add a splash of heavy cream to the au jus before serving. If using a slow cooker, cook the rib on low for 8–10 hours, then reduce the sauce in a pot before serving.

❓ Frequently Asked Questions About Prime Rib with Red Wine Au Jus

How do I know when the prime rib is perfectly cooked?

Yes, prime rib is best served medium-rare to medium, with a temperature of 125–130°F (52–54°C) in the thickest part of the roast. Use a meat thermometer to check—insert it into the side of the roast, avoiding the bone. The internal temperature should rise gradually as it rests, so aim for medium-rare when it first reaches 125°F. For a more traditional cut, medium (130–135°F) works well, but avoid overcooking, as it can dry out.

—

What’s the best way to slice prime rib?

Slice against the grain for tender, juicy bites. Start with a sharp chef’s knife and cut into thick, even slices about ½ to ¾ inch thick. For a classic presentation, angle the slices slightly to reveal the fat cap and let the juices redistribute. If the roast rests for 30–45 minutes, the slices will be easier to handle and more flavorful.

—

Can I make au jus in advance, and how do I reheat it?

Absolutely—au jus tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm it gently over low heat, stirring occasionally, until it reaches 165°F (74°C). Avoid boiling, as it can make the sauce too thick. For a crispy top, drizzle reheated jus over the roast just before serving.

—

What if my au jus ends up too thick?

A slightly thickened jus is fine, but if it’s too dry or clumpy, thin it with a splash of beef broth, red wine, or even melted butter. Stir in 1–2 tablespoons at a time while heating gently. For extra richness, add a pat of butter or a pinch of salt to restore balance. If you prefer a glossy finish, whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water before reheating.

—

Why does my prime rib taste bland or metallic?

Bland or metallic flavors often come from overcooking or using cold water for the brine. To fix this:
1. Check the roast temperature—it should rest for 15–20 minutes after removing from the oven.
2. Use a dry brine instead of soaking in water to let the salt and spices penetrate deeply.
3. Don’t skip the au jus—it’s the secret sauce for flavor. Deglaze the pan with wine or broth, then reduce it for richness.
4. Let the roast rest before slicing to redistribute juices. If the issue persists, try a salt-rub (just coarse salt and pepper) before roasting for a simpler, more natural flavor.