I’ve had success cooking this standing rib roast au jus both for myself and for other people. Although this recipe is intended for a 10-pound prime rib roast, it can be scaled to fit other roast sizes. The roast’s ultimate product features a delicious crust and meat that is so tender that you’ll probably want more.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 25 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 4 hrs 50 mins |
| Servings: | 20 |
Ingredients
- 1 (10 pound) prime rib loin roast
- 2 cups concentrated beef base (paste)
- 1 clove garlic, minced
- ½ cup chopped fresh thyme
- ½ cup dried oregano
- ½ cup whole black peppercorns
- 2 teaspoons salt
- 2 ½ cups water
- 1 tablespoon concentrated beef base (paste)
- 2 tablespoons dry red wine
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ medium white onion, coarsely chopped
- ½ medium carrot, peeled and coarsely chopped
- 1 stalk celery, quartered
Instructions
- Make the roast: Preheat the oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from roast, but leave smaller areas of fat in place.
- Mix beef base and garlic together in a bowl. Mix thyme, oregano, peppercorns, and salt together in another bowl. Rub beef base mixture generously all over roast, then sprinkle with herb mixture. Place roast into a roasting pan.
- Roast in the preheated oven until meat has formed a brown crust, about 3 hours. An instant-read thermometer inserted into the thickest part of the roast should read 130 degrees F (54 degrees C) for medium-rare. Remove from the oven and let stand while you make the sauce; the temperature will rise 5 to 10 degrees F as it rests.
- Make the sauce: Whisk water and beef base together in a saucepan over medium-low heat until base dissolves. Whisk in red wine, thyme, oregano, and garlic powder, then add onion, carrot, and celery. Bring to a boil, then reduce the heat and simmer, stirring frequently, until sauce reduces by about half, 20 to 30 minutes. Strain sauce and discard vegetables. Serve with roast.
Nutrition Facts
| Calories | 479 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 14 g |
| Sodium | 5318 mg |
| Sugars | 1 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I made this pretty much exactly as the recipe directed. I did not sprinkle on the black peppercorns because I thought they’d just roll off. It was fine without. I also did not use salt, as others suggested. My roast was small; just under five pounds. So I pretty much halved the coating. My husband LOVES his au jus so I made it as directed. It was a huge hit even though it was just the two of us. And by the way, it was done in two hours. I will definitely make this again and pass this recipe on to my son and son-in-law who both do a lot of cooking, including Prime Rib!!!
Make paste of fresh Oregano Parsley Thyme Rosemary Toasted garlic Olive oil
Sounds delicious as it is ….
no changes i just have to cut off more fat before cooking
I used this recipe for the au jus and made an herb-crusted rib roast from another recipe I had. I doubled the au jus recipe and it was plenty for the five pound roast we had. I used Better than Bouillon beef base and I didn’t find it too salty. It was delicious and very flavorful and I plan to make it again.
I made this with steamed broccoli & a baked potato. I put half of the oregano the recipe says to use. My family wants this to be our tradition for every Christmas now.
This was the BEST prime rib that I have ever had. Making it again for Christmas!
This recipe was awesome and will now be our go to for Christmas dinner!! The only thing I did was cut the beef base in half.
I never cooked Prime Rib before and it turned out perfect. I had a 12 lb. roast and needed some to be rare and some well done. So I cut it in half. I put one in at 425 F an hour before the other. I also added digon mustard to the rub. Thanks for the help!
I was looking for a good au jus recipe. I didn’t make the prime rib this way since it was already made. I used the Premium Better than Bouillon Roast Beef Base, SOO good. This is a wonderful, full flavored au jus. My husband had me make sure I saved the recipe, and he’s rather picky. All around winner! Thank you for the lovely recipe.
Prime rib as it was meant to be. Have done similar, but this was better
I made this for Christmas dinner and was fabulous. When the roast reach 135 degrees, I took the roast out of the oven. Increased the oven temperature to 450 degrees and put the roast back in the oven for 10 minutes to get a deep brown outside color. Next time, I will mix all the herbs with olive oil before coating the rib roast. This should help infuse the herb flavors into the roast.
There are several different roasting methods for prime rib, but all end results rely on using a meat thermometer to determine the desired internal temperature of the meat. That being said, I did use a different roasting method, but liked the recipe here for the meat coating/rub and also for the au jus. As I had a 5 lb roast, I was able to halve the ingredients for the coating. Even so, I severely cut the amount of beef base using just enough to allow the rub ingredients to adhere to the roast. I also decreased a bit the amount of oregano called for and added instead a bit of dried rosemary. The star of this recipe in my way of thinking is the au jus. If your roast is 10 pounds as the recipe directs, I suggest making a double recipe of the au jus. After reducing the sauce, I strained it as directed and then pressed the vegetables against the strainer to get every last drop of goodness from them. Absolutely delicious!
I had given this 4-stars a while ago but I revisited it- and the roast was as close to perfection as any I’ve ever made! Without ANY changes except decreasing the paste rub amount in half, this came out beautifully and extremely moist/flavorful. Now that I have adjusted for our preference of a less thick crust, I don’t think I’ll ever make any other version again. (-: Just wish I had kept a picture because the current photo doesn’t do justice to how beautiful it is…
This is an over the top recipe that I’ve made several times successfully! Easy to follow recipe and delicious!
I only made the au jus, and it was excellent! Prime rib does not create many drippings, so this recipe for a broth was necessary! If you are making a large prime rib, I would double the au jus recipe. Serve next to some horseradish, and you are set to enjoy the prime rib.
Made this for Christmas. My son said it was amazing! Everyone loved it. Soooo….. Good. This will now be our family tradition for Christmas.
I made this last Christmas and it is simply fabulous! Making it again this year. I do not add salt; with all the other ingredients it’s not necessary. Definitely restaurant quality and the best Prime Rib I’ve EVER had! Thanks for sharing!
I made this prime rib roast today. My husband and my guests really enjoyed the roast and the au jus. I felt the au jus was too salty, so along with the other vegetables I added two medium sized sliced potatoes and some of the water from potatoes I had boiled to make mashed potatoes. Those additions seemed to soak up the excess salt and the result was very good. When I make this again I will use a little more red wine and a couple of potatoes in the au jus.