Standing Rib Roast with Au Jus

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This Standing Rib Roast with Simple Au Jus offers a simple way to cook a flawless prime rib paired with a simple, traditional au jus sauce, guaranteed every time! It's ideal for holiday gatherings or parties.

Prep Time25

Cook Time1 45

Room Temperature and Resting Time2 25

Total Time4 35

Course: Main Course

Cuisine: American

Keyword: Beef, Holiday

Servings: -8 people

Author: Nicole

Equipment

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