prime rib au jus recipe
The Best prime rib au jus recipe
And let’s talk about the juices. That au jus isn’t just a side dish—it’s the star. It’s got depth, it’s got flavor, and it’s so easy to make that it feels like a win every time. You can serve it warm or chilled, drizzle it over mashed potatoes, or even use it as a dip for crusty bread. My husband swears by it after a long day of work, and my kids will eat it straight from the pan if I’m not looking. Plus, it’s not just indulgent—it’s actually pretty healthy for you. Lean cuts of beef, a touch of garlic and herbs, and a little red wine or broth keep it balanced without sacrificing that decadent taste. It’s the kind of meal that makes you feel like you’re eating well, even when you’re treating yourself. And honestly? That’s what I love most about it—it’s simple, it’s satisfying, and it doesn’t have to be a big occasion to make it worth it. Whether it’s a family dinner, a weekend brunch, or just a night in with a good movie, this recipe is your go-to.
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Prime Rib Au Jus
A rich, tender prime rib served with a luxurious jus sauce, perfect for a special dinner. The slow-roasted beef is complemented by a velvety, flavorful reduction.
🥘Ingredients
- 3 lbs (1.4 kg) bone-in prime rib roast
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- 1 cup beef jus (from the roast)
- 1 cup beef stock
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). Place the prime rib roast bone-side up in a roasting pan. Rub the beef with olive oil, Dijon mustard, Worcestershire sauce, garlic, rosemary, thyme, salt, and pepper. -
2
Pour 1 cup of beef broth into the bottom of the roasting pan. Roast the beef for 2 hours 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. -
3
Remove the beef from the oven and let it rest for 15 minutes before slicing. Pour the beef jus from the pan into a saucepan and reduce it by half. Stir in tomato paste, garlic, parsley, Dijon mustard, Worcestershire sauce, and season with salt and pepper. Simmer for 10 minutes. -
4
Slice the prime rib against the grain into ½-inch thick slices. Serve the sliced beef topped with the jus sauce.
🔧Equipment
- Roasting pan
- Oven
- Mixing bowls
- Measuring cups
- Knife and cutting board
- Tongs
- Saucepan
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, let the beef rest before slicing.
- Use high-quality beef broth for the best flavor in the jus.
- Adjust the spice level to your preference.
- This dish pairs well with garlic mashed potatoes and a simple green salad.
Substitutions
- For a quicker version, use a pre-made beef jus and reduce it as directed.
Watch Video Of How Prime Rib Au Jus Works
❓ Frequently Asked Questions About Prime Rib Au Jus
What is the best way to prepare a juicy prime rib for an au jus dish?
To achieve the best results, start by selecting a high-quality, bone-in prime rib cut (about 2-3 inches thick). Preheat your oven to 425°F (220°C) and season generously with kosher salt and freshly ground black pepper. Sear the meat on all sides in a hot skillet or grill until browned. Transfer to a roasting pan, cover loosely with foil, and roast until the internal temperature reaches 120°F (49°C) for medium-rare (about 1.5 to 2 hours per pound). Let it rest before slicing.
How do you make the perfect au jus sauce?
The au jus sauce is made by reducing the pan juices, drippings, and any broth or wine used during cooking. After removing the prime rib from the oven, collect the juices in a saucepan. Deglaze the roasting pan with 1/4 cup of beef broth or red wine, scraping up all the browned bits. Simmer the juices and broth mixture for 20-30 minutes until thickened. Season with salt, pepper, and a splash of cream or butter for richness. Strain if desired for a smoother texture.
Can I use a slow cooker for making prime rib au jus?
Yes, you can use a slow cooker, but it’s less traditional and may not yield the same level of tenderness or crispy crust. For a slow cooker version, place the prime rib bone-side up in the pot, cover with beef broth or water, and cook on low for 6-8 hours. Let it rest before slicing, then reduce the juices in a saucepan as described above. The result will be tender but less flavorful from the browning process.
What should I serve with prime rib au jus?
Prime rib au jus pairs beautifully with classic side dishes like roasted potatoes (such as baby potatoes or roasted garlic mashed potatoes), green beans or asparagus, or a simple mixed salad with a balsamic glaze. For a more elegant presentation, consider serving with a crusty baguette or a creamy horseradish sauce. Don’t forget a rich red wine pairing, like a Cabernet Sauvignon or Malbec.
How do I ensure the prime rib stays juicy after slicing?
To keep the prime rib juicy, follow these key steps: Let it rest after roasting—this allows the juices to redistribute. Slice against the grain for tenderness, and avoid pressing the meat while resting. Use a sharp knife and cut slowly to minimize spillage. For extra juiciness, brush the sliced rib with a little of the au jus sauce before serving. If you’re concerned about dryness, lightly butter the slices before serving.
