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Delectable Prime Rib and Au Jus

Rated as 4.74 out of 5 Stars

"This particular recipe has brought me success both in personal and professional cooking. The recipe is written for a 10-pound loin, but, can be modified by size. It gives the prime rib a nice crust exploding with flavor, and an interior so tender, it'll (hopefully) leave you wanting more."
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4 h 25 m servings 479
Original recipe yields 20 servings (1 prime rib roast)


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  1. Preheat oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from the roast, but leave smaller areas of fat in place.
  2. In a bowl, mix 2 cups of beef base with minced garlic, and rub the mixture generously all over the roast. Sprinkle the roast with 1/2 cup of fresh thyme, 1/2 cup of oregano, the black peppercorns, and salt. Place into a roasting pan.
  3. Roast in the preheated oven until the meat has formed a brown crust and a quick-read meat thermometer inserted into the thickest part of the roast measures 135 degrees F (57 degrees C), for medium-rare, about 3 hours. If you prefer the meat well-done, roast an additional 45 minutes. Remove roast from oven, and allow to stand while you make the sauce. Temperature of the meat will rise about 10 more degrees as it rests.
  4. Pour the water into a saucepan, and dissolve 1 tablespoon of beef base in the water. Mix in the red wine, and stir in 1 teaspoon of thyme, 1 teaspoon of oregano, and the garlic powder. Add the celery, onion, and carrot pieces to the sauce. Bring the mixture to a boil, and cook, stirring often, until the sauce reduces by half, 20 to 30 minutes. Strain sauce and discard vegetables before serving sauce with the roast.


  • Editor's Note
  • The prime rib loin is sometimes called a rib roast (first cut), a prime rib (loin end) or prime rib (small end). The tender meat comes from the back of the rib area of the animal.

Nutrition Facts

Per Serving: 479 calories; 38.4 3.7 28.9 84 5318 Full nutrition

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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...

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 be...

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...

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 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 t...

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 di...

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...