Roast Prime Rib Of Beef Au Jus Recipe
Horseradish Cream
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Ingredients
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Prime Rib Roast
Au Jus (Pan Sauce)
Horseradish Cream
Method
Prime Rib Roast
- 1
Bring roast to room temperature
Remove the prime rib from the refrigerator at least 2 hours before cooking (preferably 2–3 hours). Pat dry with paper towels. This helps for even cooking.
- 2
Preheat oven
Preheat the oven to 450°F (230°C). Position a rack in the center of the oven. Place a rack in a shallow roasting pan.
- 3
Prepare seasoning paste
In a small bowl combine the minced garlic, chopped rosemary, chopped thyme, olive oil, kosher salt and coarsely ground black pepper to make a coarse paste.
- 4
Season the roast
Rub the oil and herb-garlic paste all over the exterior of the roast, including the fat cap. Tie the roast with butcher's twine every 1.5–2 inches if not already tied to ensure even shape. Brush the roast lightly with 1 tablespoon vegetable or beef oil to help sear.
- 5
Sear/high-heat start
Place the roast fat-side up on the roasting rack. Insert an oven-safe meat thermometer into the center of the thickest part, avoiding bone. Roast at 450°F (230°C) for 15 minutes to develop a crust.
- 6
Lower temperature and finish roasting
Reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches desired doneness: 115°F (46°C) for rare (carryover to ~125°F), 125°F (52°C) for medium-rare (carryover to ~135°F), or 135°F (57°C) for medium (carryover to ~145°F). For a 6-lb roast expect roughly 1.5–2 hours at 325°F after initial sear, but rely on thermometer: check after 60 minutes and then every 10–15 minutes.
- 7
Rest the roast
When roast reaches target temperature, transfer to a cutting board and tent loosely with foil. Rest for 20–30 minutes to allow juices to redistribute; internal temp will rise about 5–10°F during rest.
- 8
Au Jus (Pan Sauce)
- 9
Collect pan juices
While the roast rests, pour the drippings from the roasting pan into a fat separator or a measuring cup. Let fat rise and skim off and reserve about 1 tablespoon of fat; discard excess fat (or use to brown bones/trimmings). If using rib trimmings, brown them in the roasting pan or a sauté pan first.
- 10
Deglaze pan
Place the roasting pan or a large sauté pan over medium-high heat on the stovetop. Add the chopped shallot and cook 1–2 minutes in reserved fat until translucent. Pour in the red wine (if using) to deglaze, scraping up browned bits with a wooden spoon. Reduce by half, about 2–4 minutes.
- 11
Simmer with stock
Add the beef stock, thyme sprig and bay leaf. Bring to a gentle simmer and reduce for 6–10 minutes to concentrate flavor. Skim any scum from the surface.
- 12
Strain and finish
Strain the sauce through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Return to low heat, whisk in 1 tablespoon unsalted butter for sheen, and season with salt and black pepper to taste.
- 13
Optional thickening
If you prefer a slightly thicker jus, whisk cornstarch with cold water to make a slurry and gradually whisk into simmering jus until desired thickness—use up to the 1 tsp cornstarch. Heat another minute to remove raw starch taste, then remove thyme and bay leaf.
- 14
Keep warm
Keep the au jus warm in a small pot for serving alongside sliced prime rib.
Horseradish Cream
- 15
Combine ingredients
In a medium bowl combine the prepared horseradish, sour cream, mayonnaise and creme fraiche (or heavy cream). Stir until smooth and homogeneous.
- 16
Season and adjust
Add Dijon mustard, lemon juice, salt and freshly ground black pepper. Taste and adjust: add more horseradish for heat, more lemon for brightness, or a bit more sour cream to mellow. Fold in chopped chives if using.
- 17
Chill and rest
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Bring to cool room temperature before serving if desired. Transfer to a small serving bowl and garnish with a sprinkle of chives.