Prime Rib with Au Jus

sliced prime rib medium rare on a wooden board with fresh rosemary and thyme.

5 from 4 votes

Make a delicious and meaty dinner for the entire family with this medium rare prime rib recipe. Served with a rich, red wine jus and creamy horseradish sauce for the perfect main course.

Prep Time20

Cook Time1 4

Total Time1 24

Course: Entree, Holidays

Cuisine: American

Servings:

Author: Julie Maestre

Equipment

Meat Thermometer
Deep Baking Dish

Ingredients

4 lb prime rib I used boneless
1/2 cup butter softened
1 tbsp fresh thyme minced
1 tbsp fresh rosemary minced
lots of salt and pepper to taste

Au Jus

3 tablespoons drippings
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon red wine optional
salt and pepper to taste

Creamy Horseradish Sauce

½ cup sour cream
½ cup mayo
2 tablespoons horseradish
1 teaspoon vinegar
2 tablespoons fresh chives
salt to taste

Instructions

Let the rib roast rest on the counter for 30 minutes while preheating the oven to 500 degrees F. Tie each rib with twine and wrap the ends of the bones with foil. Make sure to pat dry the meat with a paper towel so the butter sticks nicely.
Combine the softened butter, thyme, rosemary, salt, and pepper. Thoroughly coat the rib roast with the mixture.
Place it in a proper deep dish, and cook for 12 minutes. Reduce heat to 325 degrees and cook for 13 minutes per pound. Roast should reach an internal temperature of 125-130 degrees for medium rare.
Remove the meat from the oven and wrap it in foil. Let it rest for 20 minutes.
Place a skillet over high heat with the pan juices, red wine, Worcestershire sauce, and beef stock. Bring to a fast simmer and cook for 15 minutes. Season with salt and then strain it.
Combine all of the horseradish sauce ingredients and season with salt.
Pour the au jus over the prime rib slices with a dollop of the horseradish sauce and enjoy.

Notes

Do keep in mind that the roast will continue cooking once it comes out of the oven. I highly recommend removing it from the hot baking dish the second it comes out of the oven so it doesn't overcook.

Nutrition