Two Prime Rib Au Jus Recipes Classic Beef And Red Wine

Instructions

1. Take your prime rib out of the refrigerator at least an hour before cooking to allow it to come to room temperature.

2. Preheat your oven to 450°F (230°C) and position the rack in the lower third of the oven. Pat the prime rib dry with paper towels.

3. Rub the minced garlic all over the prime rib, followed by olive oil, salt, and pepper. Ensure the roast is evenly coated with the seasonings for maximum flavor.

4. Place the seasoned prime rib on a roasting pan with the bone side down. Roast in the preheated oven for 20 minutes to sear the exterior. Reduce the heat to 325°F (165°C) and continue cooking for about 2 to 2.5 hours, or until an instant-read thermometer inserted into the thickest part of the meat registers 120-125°F (50-52°C) for medium-rare or your desired doneness.

5. Once cooked to your liking, tent the roast loosely with aluminum foil and let it rest for about 20-30 minutes before carving to allow the juices to redistribute and ensure a juicy prime rib.

6. While the prime rib is resting, place the roasting pan on the stove over medium heat. Add the red wine and beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

7. Add the fresh rosemary and thyme sprigs to the pan. Allow the liquid to simmer and reduce slightly for about 5-7 minutes to intensify the flavors.

8. Remove the herb sprigs, stir in the butter to enrich the sauce, and season with salt and pepper to taste.

9. Serve the succulent prime rib slices with a drizzle of the red wine au jus on the side for a luxurious touch that complements the meat beautifully.