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Simple and Incredibly Delicious!
This Standing Rib Roast with Au Jus offers a simple way to prepare a flawless bone-in rib roast consistently, served with traditional au jus. It’s perfect for holiday gatherings or celebrations!
Why You’ll 🫶🏻 this Recipe
This simple Standing Rib Roast with Au Jus is cherished for its exceptional flavor: the roast turns tender and juicy, while the au jus adds a rich, savory depth. The core of the roast will have a rosy pink hue, delighting those who enjoy their beef rare, while the well-browned end cuts will please those who like their meat cooked more thoroughly. Additionally, it’s easy to make, making it an ideal centerpiece for special events like holidays. Happy Cooking! ~Nicole
Key Ingredients for Standing Rib Roast with Au Jus
Standing Rib Roast is known for its deep, beefy flavor and tender texture. The meat is juicy and succulent, with well-marbled fat that enhances its taste and delivers a delightful mouthfeel.
Seasoning comes from Kosher salt and freshly ground black pepper. These classic, simple seasonings enhance the beef’s overall flavor without adding other strong tastes.
Beef Stock has a deep, rich, beefy taste that is both savory and somewhat gelatinous, thanks to the collagen derived from bones during the extended simmering.
Equipment Needed
What to Look for When Buying a Standing Rib Roast
- Cut: Seek out a “standing rib roast” or a “prime rib roast.” The term “standing” means the ribs are left intact, allowing the roast to rest on them as it cooks. Although the terms “prime rib” and “standing rib” can sometimes be used interchangeably, it’s important to note that “prime” refers explicitly to the USDA grading, which is the highest quality of beef. If you can find and afford true “prime” grade, it’s fantastic, but a high-quality “choice” grade roast will also deliver excellent results.
- Bone-In: It’s essential to choose a bone-in roast. The bones not only impart amazing flavor as they cook but also help insulate the meat, ensuring even cooking and preventing it from drying out. Plus, they create a more impressive presentation! I like to have my butcher remove the meat (in one piece) from the bones (leaving them intact) and then return the meat to the bones and tie twine in several lengthwise sections to make the roast look whole again. This allows for easy carving and reserves the cooked bones for those guests who do like to gnaw on them.
- Size: A 6-7 pound roast is ideal for serving 6-8 people, as indicated in the recipe. If you need to accommodate more or fewer guests, adjust the size accordingly, but keep in mind you’ll also need to adjust the cooking time.
- Marbling: Marbling refers to the intramuscular fat, which appears as white areas within the red muscle. This fat melts during cooking, contributing moisture, flavor, and tenderness. Generally, more marbling means a more flavorful, juicier roast. So, look for good marbling throughout the meat.
- Freshness: Buy your roast a day or two before you intend to cook it if you plan to cook it without aging or dry brining in the refrigerator for several days. Make sure it looks and smells fresh and is bright red.
Tips for Making Standing Rib Roast with Au Jus
- Allow the roast to sit at room temperature for two hours before roasting. Place the roast in a pan large enough to hold it comfortably, bones side down. Spread the top of the roast with the salt and pepper. Insert a digital thermometer 2 inches into the center of the roast. Set the timer and target temperature. I also set a separate timer, just in case the digital one fails. Continue with the recipe.
- Remove the roast from the oven and transfer it to a carving board. Cover tightly with aluminum foil for 20-25 minutes and NO MORE, OR IT WILL OVERCOOK!
- Meanwhile, pour off all but two tablespoons of fat from the pan. (The drippings should remain “stuck” to the bottom of the pan.) Return the pan to the stovetop. Add the flour and cook over medium heat, stirring constantly, until a roux forms, about 2 minutes.
- Add the stock and any aromatics if using at this time. (I used two 4 -inch springs of fresh rosemary this time, and let me say…this was by far my favorite jus!) Whisk, scraping up any caramelized bits from the pan, and cook for 10 minutes, reducing and slightly thickening the stock as it cooks. Taste for seasoning, then strain the mixture into a gravy dish, a pourable bowl, or a bowl with a ladle, and serve alongside the carved roast.
- When ready to carve the roast, remove the strings and separate the bones from the meat. I like use an electric knife or a quality carving knife.
Other Tips…
- Make sure your oven is calibrated to maintain the proper temperature.
- Make sure your oven is CLEAN! A dirty oven set at a high temperature will cause smoke.
Substitutions
When beef stock, which is more concentrated in flavor and texture, can be used.
Serving Suggestions
The possibilities are really endless, but here are some great sides…
Other holiday roasts you might enjoy…
Source: Standing Rib Roast, adapted from Joy of Cooking,1997, and Barefoot Contessa Family Style, by Ina Garten. The Au Jus is a Galley Gourmet original.
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Standing Rib Roast with Au Jus
Ingredients
For the Roast
- 1 (3-rib, 6-7 pound) standing rib roast, meat removed from the bones and tied back together
- 1 tablespoon Kosher salt
- 1 ½ teaspoons freshly ground black pepper
For the Au Jus
- 2 tablespoons reserved beef fat (meat drippings should remain in the pan)
- 2 tablespoons unbleached all-purpose flour
- 4 cups beef stock
- 2-3 springs of fresh roasemary or fresh thyme, optional
- 4-6 skin-on, crushed galic cloves, optional
Instructions
For the Roast
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. (I keep mine on a baking sheet or platter loosely covered with plastic wrap.)
- Place the oven rack on the second lowest position. Preheat the oven to 500℉.
- Place the roast in a large roasting pan that will comfortably hold it, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325℉ and roast for another 30 minutes. Finally, increase the temperature to 450℉ and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125℉. (Make sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 ½ hours to 1 ¾ hours.
- Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20-25 minutes and NO MORE, OR IT WILL OVERCOOK!
For the Au Jus
- Pour off all but 2 tablespoons of the fat from the roasting pan and place the pan on the stovetop over medium heat.
- Add the flour. Cook, stirring constantly, until the mixture forms a roux or paste, about 5 minutes.
- Pour in the beef stock and herbs or garlic if using at this time. Whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.
- Adjust the seasoning, strain, and serve alongside the prime rib in a gravy boat or bowl with ladle.
To Serve
- Remove the twine from the meat. Remove the meat from the bones. Carve the roast into desired slices, and slice the bones and serve with the sauc Enjoy!e.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
