This has come out perfect every time I have made it. You need to get your hands greasy on this one, but it's well worth it! It's succulent and savory - just what a prime rib should be! Pan juices from the roast can be added to the Au Jus at the last minute if need be.

Gallery

Recipe Summary

prep:
20 mins
cook:
2 hrs 10 mins
additional:
15 mins
total:
2 hrs 45 mins
Servings:
20
Yield:
20 servings
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Au Jus:

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F (260 degrees C). Place a rack on a shallow roasting pan.

    Advertisement
  • Coat entire roast with 1 cup softened butter. Set roast fat-side up on the rack.

  • Mix salt, tarragon, allspice, and black pepper together in a bowl. Rub salt mixture all over roast.

  • Bake roast in the preheated oven until outside is crisp and browned, about 50 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking roast until the internal temperature reaches 150 degrees F (65 degrees C), 35 to 40 minutes.

  • Remove roast from oven. Spoon pan juices into a small bowl; set aside. Cover roast with aluminum foil and let rest before slicing, 15 to 20 minutes.

  • Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add onions and cook until golden brown, about 5 minutes. Add mushrooms and cook until tender, about 10 minutes. Stir in water, beef broth base, and reserved pan juices. Simmer until flavors combine, 30 to 45 minutes. Serve au jus alongside roast.

Cook's Notes:

Substitute 4 cups beef broth for the 2 tablespoons beef broth base plus 4 cups water if desired.

Make sure you bake the roast at 500 degrees F (260 degrees C) for 5 minutes per pound. For example, if your roast is only 8 1/2-pound roast, that would be 42 1/2 minutes.

If making the roast ahead, set aside after baking at 500 degrees F (260 degrees C) until 50 minutes before you plan to serve it, at which point you can proceed with the second bake and rest.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

410 calories; protein 27.1g; carbohydrates 3.1g; fat 32g; cholesterol 107.3mg; sodium 11827.7mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/06/2019
My family and I loved it!! It came out perfectly. I followed Laura Reichartz s advice and cooked it for 5 minutes for each pound @500 degrees. I will be using this recipe again. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
12/17/2020
The 1st timer chef will ruin an expensive piece of meat by roasting at 500 degrees F. for too long. Also, the 1st timer can ruin the roast be allowing the roast to cook to an internal temperature of 150 degrees before removing the roast from the oven. Read More
(1)
Rating: 4 stars
12/11/2018
This won't let me change my recipe, but baking the roast at 500° for 50 minutes depending upon size, may dry your roast out, it should be 500° for EXACTLY 5 minutes per pound. If they're going to change a recipe, wish they'd do it to make it better, not dryer! Read More
(1)
Rating: 4 stars
01/06/2019
My family and I loved it!! It came out perfectly. I followed Laura Reichartz s advice and cooked it for 5 minutes for each pound @500 degrees. I will be using this recipe again. Read More
Advertisement
Advertisement