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Slow-Roasted Prime Rib au Jus Recipe

Slow-Roasted Prime Rib au Jus
Difficulty: Easy | Total Time: | Makes: 6 to 8 servings

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 way? Do 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 superhot oven to quickly produce a crispy browned exterior. 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 creamed spinach and horseradish-cream sauce for the classic steakhouse experience. Leftovers, if there are any, make a delicious French dip sandwich.

Special equipment: 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, as they probably will not be displayed in the case.

Game plan: 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;... read more

INGREDIENTS

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
INSTRUCTIONS
For the prime rib:

  1. Rinse 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.
  2. Fit 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.
  3. Remove 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.
  4. Place 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.

For the jus:

  1. Set a fine-mesh strainer over a medium saucepan; set aside. Season the beef bones with salt and pepper.
  2. Heat 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.
  3. Add 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.
  4. Return 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.
  5. Remove 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:

  1. Place 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.
  2. When 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.
    Write a review | 16 Reviews
  • Slow-Roasted Prime Rib au Jus Recipe
    5

    I am planning on roasting a 7 bone about 17.41 pound roast. Does anyone know how long I should plan for a roast this size to reach an internal temp of 120? Thank you.

  • Slow-Roasted Prime Rib au Jus Recipe
    5

    @pmelvoin...If you cook a lovely prime rib -- or even a well-marbled choice cut -- to 145 degrees, you might as well make a stew of it. You will have ruined the beef as a roast beyond repair. Save the bones for stock? I don't think so; they are a fabulously delicious part of the whole prime rib experience! @ChristinaMason and @santacruzfoodie...using this procedure, you have already rested the meat for 30-60 minutes after the cooking process, so no need to rest again after the short browning phase. The meat will not cook any further during this last time, so no need to let it rest again; you'll only end up with cold meat. @Sal Vanilla...you cut the meat from the bones and retie so that the meat is roasted on the bone for maximum flavor and the meat is more easily carved without the bones. This method rocks!

  • Slow-Roasted Prime Rib au Jus Recipe
    5

    How/can I cook this with a mustard herb crust?

  • Slow-Roasted Prime Rib au Jus Recipe
    5

    I would like to try to do a small 2-3 bone roast in my Breville Smart Oven. I would like some advice, as the oven is fairly new and I'm still learning it...would I do the roast setting with or without the convection setting? How long would I roast a small roast like this, so many minutes per pound? Thank you.

  • Slow-Roasted Prime Rib au Jus Recipe
    5

    Why in the world would you cut the roast from the bone? Leave it together and ditch the twine. Easy as pie.

  • Slow-Roasted Prime Rib au Jus Recipe
    5

    Thank you for a recipe that refers to making the jus, not the "au jus."

  • Slow-Roasted Prime Rib au Jus Recipe
    5

    yours is the only recipe that I have seen that instructs the roast to be cooked twice, resting in-between. This is the only way the roast will taste like prime rib and not a lesser cut of roast. I allow mine to rest until it reaches room temp. I understand that it pulls the flavor out of the bones and into the meat. Delish!

  • Slow-Roasted Prime Rib au Jus Recipe
    5

    This was delicious and so easy. I used a 3 pound boneless roast and cooked it for about 4 hours. It came out beautifully and looked just like the photo here. Nice.

  • Slow-Roasted Prime Rib au Jus Recipe
    4

    Alton Brown suggested this method a long time ago, and I have found that it's better than the traditional method for the reasons stated. You get a more evenly cooked roast (I actually pull mine at 118 degrees, though I think my probe thermometer reads a bit low), but still have a nicely browned exterior. And, as others have pointed out, do NOT rest the meat once you pull it from the high-temp finish. It has already rested. You're not cooking it any more in the second phase, just browning the top. The interior temp won't really increase in the second phase. And most importantly, DO use salt. Absolutely essential. My butcher already cuts the meat from the bone & ties it back together, saving me one step. This also makes it much easier to carve the roast, as you can simply put the boneless slab of meat on a cutting board and have at it.

  • Slow-Roasted Prime Rib au Jus Recipe
    5

    This recipe simply works. At hour 5 of roasting, my 7 pound roast hit 120 as if on cue. I was shocked and amazed at how easy this recipe was. This was my first time roasting prime rib and will not be my last thanks to this recipe. Required: oven thermometer!! Tip for au jus sandwiches (if you have leftovers): heat your au jus to a boil, then as it cools and reaches 120, add sliced beef. This allows you to warm the meat but not to overcook it. On a toasted baguette - mmmmmm... @LiviaLunch right on!! @pmelvoin just try it this way once.

  • Slow-Roasted Prime Rib au Jus Recipe
    4

    We did our prime rib roast following this method for Xmas Eve and it was glorious, a far better method. @pmelvoin, your entire comment consisted of the old-school method that the very point of this recipe was to improve on. FYI, choice is inferior to prime, 120-125 gives a great rare/med-rare result, cooking time was 4 and a half hours, parasite paranoia is not required here, and garlic powder should be forcibly removed from peoples' kitchens. Above all else, SALT heartily, no desiccation need be feared.

  • Slow-Roasted Prime Rib au Jus Recipe
    2

    Golly, I've been cooking roasts the high heat sear, medium heat cook by minutes per pound method and never had any problems. But, if I were do a roast, my changes would be to specify a choice grade, large end, 3 ribs minimum, dusted with black pepper (no salt!--don't want it dessicated!) and garlic powder, 3 preferably 4 hours to come to room temp, fat side up on a rack, sear at 500, cook at 350 -- 19 minutes per pound to an interior temperature of a minimum 140/145--(120? the meat is sunburned not cooked!) Allow to rest untented (which tends to steam the meat: feh!) 30-40 minutes for the juices to coagulate in the tissues. Slice on carving board and serve. Save juices and pan fats for gravy according to any method desired. Save bones for a stock along with beef trimmings from parts of the roast not suitable for table service. Slow roasting would just need room temperature meat, and a interior temperature high enough to kill any possible parasites, total cooking time would be well in excess of 6 hrs. Oh yeah, take the wine and drink it alone with a smile.

  • Slow-Roasted Prime Rib au Jus Recipe
    4

    if you follow the recipe, you've actually already let it rest for 30-60 minutes before browning the top.

  • Slow-Roasted Prime Rib au Jus Recipe
    4

    Ooooh....so festive! I'm going to try this recipe for Christmas but as ChristinaMason says, I will allow it to rest a bit before slicing. I never learned the technique of cutting the roast away from the bones, seasoning then retying. Looks like a great tip.

  • Slow-Roasted Prime Rib au Jus Recipe
    3

    <Remove the roast to a cutting board. Cut, remove, and discard the twine. Slice and serve immediately with the jus.> Don't you want to give the meat time to rest? You lose a lot of juices and succulence if you cut into it immediately.

  • Slow-Roasted Prime Rib au Jus Recipe
    4

    Great step by step instructions! Very helpful.

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