🥩 Roast Prime Rib with Au Jus

🥩 Classic Garlic Herb Prime Rib with Au Jus

This recipe focuses on a high-heat sear followed by slow roasting for a perfect crust and a medium-rare center.

📝 Ingredients

For the Roast:

• 1 (5-7 pound) Prime Rib Roast (Bone-in or Boneless) 🦴

• 4 cloves Garlic, minced 🧄

• 2 Tbsp Fresh Rosemary, chopped 🌿

• 2 Tbsp Fresh Thyme, chopped 🍃

• 2 Tbsp Kosher Salt 🧂

• 1 Tbsp Black Pepper (freshly ground is best) ⚫

• 2 Tbsp Olive Oil or melted butter 🧈

For the Au Jus (Pan Sauce):

• 2 cups Beef Broth (low sodium) 🥣

• 1 cup Red Wine (optional, or substitute more broth) 🍷

• 2 Tbsp All-Purpose Flour (or cornstarch slurry for thickening) 🍚

• Pan drippings and fat from the roast (from the bottom of the pan) 💧

🔪 Instructions

Step 1: Prep the Roast (The Night Before)

1. Pat Dry: Remove the roast from its packaging and use paper towels to thoroughly pat the entire surface dry. This is key for a good crust! 🌬️

2. Rub: In a small bowl, combine the minced garlic, rosemary, thyme, salt, pepper, and olive oil/butter to form a paste.

3. Rest: Generously rub the paste all over the surface of the roast. Place the roast, uncovered, on a roasting rack in a pan. Refrigerate for at least 8 hours or overnight. This dry-aging step seasons the meat and dries the surface further. 🧊

Step 2: Roasting

1. Pre-Heat: Take the roast out of the refrigerator 2-3 hours before cooking to bring it closer to room temperature. Pre-heat your oven to a high temperature: 450°F (232°C). 🔥

2. Sear: Place the roast in the preheated oven. Cook for 15 minutes at this high temperature. This creates the deep, dark crust. 🕰️

3. Reduce Heat: After 15 minutes, reduce the oven temperature to 325°F (160°C) without opening the oven door.

4. Slow Roast: Continue cooking until the internal temperature reaches the desired doneness (check with a meat thermometer). Use the time guide below:

Doneness	Target Internal Temp (Remove from Oven)	Final Temp (After Rest)
Rare	120°F	$125°F
Medium-Rare	125°F	130°F
Medium	130°F	135°F

* *Approximate cooking time for Medium-Rare is about **13-15 minutes per pound** 

at the lower temperature.* ⏱️

Step 3: Rest (Crucial!)

1. Remove: Once the roast hits the target temperature (e.g., $125^\circ\text{F}$ for medium-rare), immediately remove it from the oven.

2. Tent: Loosely tent the roast with foil. Do not cut it! Let it rest for 20 to 30 minutes. The temperature will continue to rise (carry-over cooking), and the juices will redistribute. This ensures a tender, juicy roast. 😴

Step 4: Make the Au Jus

1. Collect Drippings: Place the roasting pan on the stove over medium heat. Skim off excess fat, leaving about 2 tablespoons of fat and all the browned bits (fond) in the pan.

2. Deglaze: If using, pour in the red wine and scrape up the browned bits on the bottom of the pan. Let the wine reduce slightly.

3. Thicken (Optional): Sprinkle the flour into the pan and whisk for about 1 minute until a paste forms (roux).

4. Add Broth: Gradually whisk in the beef broth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Taste and adjust seasoning with salt and pepper.

5. Serve: Pour the Au Jus into a gravy boat. ⛵

Step 5: Carve and Serve

1. Carve the rested prime rib into thick slices.

2. Serve immediately with the warm Au Jus on the side. Enjoy! 🎉.                                                            

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