Prime Rib And Au Jus
A hearty and flavorful prime rib roast with rich garlic and black pepper seasoning, perfect for special occasions or holiday feasts. Slow-roasted to medium-rare perfection, it offers tender, juicy meat with a savory au jus for dipping, appealing to meat lovers and those seeking a classic, indulgent centerpiece.
Ingredients
Instructions
- Place the whole ribeye on a baking pan.
- Rub both sides heavily with chopped garlic in oil.
- Cover both sides with black pepper, then lightly salt both sides.
- Bake with fat side up at 350°F for 45 minutes.
- Lower the oven temperature to 175°F and cook for 4 hours for medium-rare or 6 hours for medium-medium well.
Tips & Substitutions
For a flavorful crust, consider using fresh herbs like rosemary or thyme along with the garlic. If you prefer a stronger flavor, substitute the chopped garlic in oil with whole roasted garlic cloves. Make sure to let the ribeye rest before slicing to retain its juices. This dish is similar to other American recipes that focus on robust beef flavors, such as Beef With Dumplings.
Serving Suggestions
Serve the prime rib with au jus on the side for dipping. Pair it with classic sides like garlic mashed potatoes or roasted vegetables for a complete meal. A robust red wine, such as Cabernet Sauvignon, complements the richness of the beef beautifully. This dish pairs excellently with sides from other beef recipes, allowing for a hearty feast.
Storage & Reheating
Store leftover prime rib in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, place slices in a covered dish with a splash of beef broth and warm in the oven at 250°F until heated through to keep the meat tender.
Nutrition & Diet Analysis (per serving)
Each serving of Prime Rib And Au Jus contains roughly 634 calories, with 26g protein, 160g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (226% of the Daily Value), iron (135% of the Daily Value), and calcium (85% of the Daily Value). Note that it is relatively high in sodium, at 542mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What temperature should I cook the prime rib to achieve medium-rare?
For medium-rare, you should cook the prime rib until it reaches an internal temperature of 130-135°F. Using a meat thermometer can help you monitor the temperature accurately. Remember to allow the meat to rest for at least 15-20 minutes before slicing to ensure the juices redistribute.
Can I use a different cut of beef for this recipe?
Yes, while ribeye is traditional for its flavor and tenderness, you can substitute with a standing rib roast or a sirloin roast. Just adjust the cooking time based on the cut and size you choose, as leaner cuts may cook faster and require less time in the oven.
How can I enhance the flavor of the au jus?
To enhance the flavor of the au jus, consider adding a splash of red wine or Worcestershire sauce while simmering. You can also include herbs like thyme or bay leaves for added depth. Strain the jus before serving to remove any solids for a smooth, flavorful dipping sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).