Slow-Roasted Prime Rib au Jus

Name: Slow-Roasted Prime Rib au Jus
Prep time: 30 min
Total time: 16 h
Yield: 6 to 8 servings
Ingredients: 1 (3-bone) standing beef rib roast (about 6 to 8 pounds); 2 tablespoons kosher salt; 2 teaspoons freshly ground black pepper; 4 medium garlic cloves, finely chopped; 3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch pieces; 2 tablespoons vegetable oil; 3/4 cup dry red wine; 2 1/2 cups low-sodium beef broth; 1 teaspoon kosher salt, plus more as needed; 1/8 teaspoon freshly ground black pepper, plus more as needed

Roasting Beef Main Dish Christmas Father's Day Dinner Party Red Wine Gluten Free Au Jus Sauces Garlic Prime Rib Salt Holidays Winter Comfort Food Easy

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6 to 8 servings Easy

Total: 8 hrs, plus 8 hrs seasoning time Active: 30 mins

67 Ratings

Ingredients (10)

For the prime rib:

1 (3-bone) standing beef rib roast (about 6 to 8 pounds)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
4 medium garlic cloves, finely chopped

For the jus:

3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch pieces
2 tablespoons vegetable oil
3/4 cup dry red wine
2 1/2 cups low-sodium beef broth
1 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more as needed

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Most roasted prime rib recipes start by browning the roast on the stovetop, a messy, awkward endeavor, or in a hot oven, which leaves the outside layer of meat overdone by the time the roast is cooked through. A better approach is to do exactly the opposite: Slow-roast the prime rib at a low temperature until it’s medium-rare in the center, rest it, then put it back into a really hot oven to produce a crispy browned exterior fast. You’ll wind up with a deeply flavored crust on the outside and evenly medium-rare pink meat in the center. Since slow-roasting doesn’t produce drippings for a classic jus, we’ve included a quick, easy recipe here using browned and simmered beef bones.

Serve this impressive prime rib with our Creamed Spinach and Horseradish-Cream Sauce for the classic steakhouse experience. Leftovers, if any, make delicious French Dip Sandwiches.

Equipment note: You will need butcher’s twine for this recipe.

What to buy: For the meaty beef bones needed to make the jus, ask your butcher for the bones used to make beef stock, such as marrow or knuckle bones (they probably won’t be displayed in the case).

Make-ahead note: The rib roast is seasoned the night before roasting and takes 4 to 6 hours to roast, so plan accordingly. The jus can be made up to 1 day ahead; store in the refrigerator and bring to a simmer just before serving.

This dish was featured as part of our Epic Christmas Feast: Lost Recipes from the Grand Hotels. For more incredible beer dishes, try our beef tenderloin recipe.

by Christine Gallary

What to buy

Calphalon Classic Hard Anodized 16-Inch Roasting Pan with Nonstick Rack, $68.67 on Amazon

Perfect for roasting everything from prime rib to turkey, the durable hard-anodized surface of this pan sears, browns, caramelizes, and deglazes beautifully, and the nonstick rack is dishwasher-safe.
See It ›

Tips for Beef, Christmas, and Prime Rib

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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Next: How to Freeze Beef

Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

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Next: How to Store Beef

Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

3 of 9

Next: Why Do We Celebrate Christmas on Dec. 25?

Tip

Why Do We Celebrate Christmas on Dec. 25?

There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Next: What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Tip

What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

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Next: How Can We Celebrate Christmas?

Tip

How Can We Celebrate Christmas?

Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

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Next: How to Pick Prime Rib

Tip

How to Pick Prime Rib

Though finding a perfect cut is important, your prized prime rib actually gets its name from the USDA quality grade it’s been assigned. When asking for “prime rib,” most supermarket butchers will think you’re requesting the type of cut, but the reality is that most cuts are grade “choice,” which ranks second. Don’t get us wrong, choice is still an ideal and totally acceptable option to cook with, but if you want to splurge on marbleized perfection, always ask for “prime quality” in addition to the cut type.

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Next: How to Freeze Prime Rib

Tip

How to Freeze Prime Rib

Vacuum sealing is going to be your most successful option, as air will be a rib roast’s worst enemy. If you don’t have that luxury, simply remove the meat from its original packaging, wrap it tightly in plastic wrap, and place it in a freezer bag. Frozen rib roasts, regardless of size, can generally last up to nine months.

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Next: How to Thaw Prime Rib

Tip

How to Thaw Prime Rib

The refrigerator will be your most successful method to thaw frozen prime rib, especially if its weight exceeds ten pounds. Be advised that some roasts can take up to five days to completely thaw, so it’s important to plan your meal ahead.

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Next: How to Thaw Beef

Instructions

To roast the prime rib:

1Rinse the roast under cold water, pat dry with paper towels, and place on a cutting board. Following the line of the bones, cut the meat away from the bones in 1 piece. Season the meat and the bones all over with the salt and pepper. Rub the meat and bones all over with the garlic.
2Fit the meat back onto the bones, making sure to match the meat and bones up where they were cut apart, and tie together between each bone with butcher’s twine. Place the roast on a large plate or baking sheet and refrigerate uncovered overnight.
3Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour. Meanwhile, heat the oven to 200°F and arrange a rack in the lower third.
4Place the roast fat-side up (the bones will be on the bottom) on a roasting rack set in a roasting pan. Roast until the center reaches 120°F on an instant-read thermometer, about 4 to 6 hours. Meanwhile, make the jus.

To make the jus:

1Set a fine-mesh strainer over a medium saucepan; set aside. Season the beef bones with salt and pepper.
2Heat the oil in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan does not burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.
3Add the wine and simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is reduced by half, about 3 to 4 minutes.
4Return the bones and any accumulated juices to the pot. Add the beef broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the jus is deeply flavored, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
5Remove and discard the bones. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with salt and pepper as needed. Cool to room temperature and refrigerate tightly covered until ready to serve. To reheat, bring to a simmer over medium heat.

To finish roasting the meat:

1Place the roasting pan on a wire rack, tent the roast loosely with foil, and set aside in a warm place for at least 30 minutes or up to 1 hour. Meanwhile, increase the oven temperature to 450°F and keep the rack in the lower third.
2When the roast is done resting, remove the foil and crumple it into a ball. Place the ball of foil under the bones of the roast to prop up the less exposed area of fat. Roast until a dark brown crust forms over the entire top surface, about 8 to 10 minutes. Remove the roast to a cutting board. Cut, remove, and discard the twine. Slice and serve immediately with the jus.