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Perfect Prime Rib Roast Recipe with Rich Au Jus for Holidays

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This prime rib roast features a juicy, tender beef center with a crisp, herby crust and is paired with a rich, savory au jus made from pan drippings, beef stock, and red wine. It’s a show-stopping centerpiece for holidays and special occasions, yet simple enough for any family gathering.

Ingredients

Scale
  • 5–6 lbs bone-in prime rib (standing rib roast), well-marbled
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1/4 cup unsalted butter, softened
  • Optional: 2-3 cloves fresh garlic, minced
  • 2 cups beef stock (low-sodium preferred)
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • Pan drippings from roast
  • 1 small shallot, finely chopped
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Remove the prime rib roast from the fridge 2 hours before cooking to bring to room temperature. Pat dry with paper towels.
  2. In a mixing bowl, combine softened butter, salt, pepper, garlic powder, onion powder, rosemary, thyme, and minced garlic (if using) to form a thick paste.
  3. Rub the herb butter mixture all over the roast, coating the ends and fat cap generously.
  4. Preheat oven to 225°F (107°C).
  5. Place the roast bone-side down on a rack in a large roasting pan. Insert a meat thermometer into the thickest part, avoiding bone.
  6. Roast for 3-4 hours, or until the internal temperature reaches 120°F for rare or 130°F for medium rare. Tent loosely with foil if browning too fast.
  7. Remove roast from oven and tent with foil for 30-45 minutes to rest. The internal temperature will rise by 5-10°F.
  8. Increase oven temperature to 500°F (260°C). Remove foil and return roast to oven for 8-10 minutes, until the crust is deep golden brown.
  9. While the roast rests, pour pan drippings into a small saucepan. Add chopped shallot, beef stock, and red wine. Simmer and reduce by half, about 10-12 minutes. Stir in Worcestershire sauce, then strain if desired. Skim off excess fat.
  10. Slice the prime rib against the grain into thick pieces (about 1/2-inch). Serve with warm au jus on the side.

Notes

For best results, use a well-marbled prime rib and a reliable meat thermometer. Resting the roast is crucial for juicy meat. The reverse-sear technique ensures even doneness and a crispy crust. Au jus can be made alcohol-free by substituting wine with extra beef stock. The recipe is naturally gluten-free; check labels for stock and Worcestershire if sensitive. Leftovers are excellent for sandwiches and store well for up to 4 days.

Nutrition

Keywords: prime rib, roast beef, holiday recipe, au jus, Christmas dinner, Easter, beef, reverse sear, gluten-free, special occasion, family meal

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