Prime Rib

Perfectly cooked prime rib roast served with au jus gravy

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Prep Time 30

Cook Time 2 30

Resting Time 30

Total Time 3 30

Course Main Course

Cuisine American

Servings people

Calories 790 kcal

Add chopped garlic, and herbs to a molcajete.
2 head roasted garlic, 1 tbsp chopped thyme leaves, 1 tbsp chopped fresh rosemary
Smash together the mustard, garlic, thyme, pepper and kosher salt.
⅓ cup Dijon mustard, 2 tsp coarsely ground pepper, 2 tsp Kosher salt
Transfer to a small bowl, and whisk in the olive oil.
3 tbsp olive oil

Rinse the rib roast under cool water and dry with a paper towel. Using a boning knife, separate the meat from the bones, but don’t cut all the way through. Slather some of the mustard mixture between the bone and meat.
6 pound prime rib roast
Truss tightly with kitchen twine to keep it all together.
Set the meat, bone side down, in a roasting pan and season it lightly with salt.
2 tsp Kosher salt

Preheat the oven to 450℉. Roast the meat in the lower third of the oven for 20 minutes.
Remove the meat from the oven and reduce the oven temperature to 300°.

Slather the wet rub all over the top and sides of the meat. Be careful not to burn yourself on the hot roasting pan!

Add rough-cut onion, carrot, celery to bottom of roasting pan. Roast until a thermometer inserted into the center of the roast at the thickest part registers 130°. My 6 pound roast took about 2 1/2 hours. Transfer the roast to a dish board, cover it loosely with foil and let rest for 20 to 30 minutes. Don't discard the vegetables, they will be used to make Au Jus.
1 onion, 2 carrots, 2 celery sticks

Set the roast on its side and remove the trussing twine. Run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Reserve carving juices to be used in Au Jus.

In a roasting pan, heat meat drippings over medium-high heat. Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender, 3-5 minutes, scraping brown bits from bottom of roasting pan.
3/4 cup meat drippings, 1 cup carrot, 1 cup celery, 1 cup onion
Add wine; simmer until reduced slightly, 3-5 minutes.
1/2 cup dry red wine
Add beef stock; simmer until reduced by about half and slightly thickened, 8-12 minutes.
2-1/2 cup beef stock
Strain through a fine sieve.
Season with salt and pepper. Ladle some into a small ramekin for each guest.
1/2 tsp salt, 1/4 tsp coarsely ground pepper