Prime Rib Roast with Au Jus

Ingredients

• •1 (about 3.5 kg / 7–8 lb) bone-in standing rib roast (3 bones), trimmed and tied
• •2 tablespoons kosher salt
• •1 tablespoon coarsely ground black pepper
• •6 cloves garlic, minced to a paste
• •2 tablespoons neutral oil or softened unsalted butter
• •1 large yellow onion, roughly chopped
• •2 carrots, roughly chopped
• •2 stalks celery, roughly chopped
• •500 ml (2 cups) good beef stock
• •125 ml (½ cup) dry red wine (such as Cabernet Sauvignon)
• •1 tablespoon Worcestershire sauce
• •1 tablespoon unsalted butter, cold, cubed (for finishing au jus)

Directions

1. 1Remove the roast from the refrigerator 60 minutes before cooking and let it come toward room temperature — this is mandatory, not optional, and those 60 minutes count toward your total time. Pat the roast completely dry with paper towels.
2. 2Preheat your oven to 120°C (250°F). Mix the salt, pepper, garlic, and oil (or butter) into a paste and rub it generously over every surface of the roast, including the bones and ends.
3. 3Scatter the onion, carrots, and celery across the bottom of a large roasting pan to form a bed. Set a roasting rack over the vegetables and place the roast bone-side down on the rack. Insert a leave-in probe thermometer into the deepest part of the centre of the meat, away from bone and fat — a probe thermometer is essential for this recipe.
4. 4Roast at 120°C (250°F) until the probe reads your target internal temperature: 49°C (120°F) for rare, 52°C (125°F) for medium-rare, or 57°C (135°F) for medium. For a roast of this size, expect roughly 2.5 to 3 hours at this low temperature. Begin checking the thermometer at the 2-hour mark.
5. 5When the roast hits its target, remove it from the oven and tent loosely with foil. Raise the oven temperature to its maximum setting — 260–290°C (500–550°F) — and let it fully preheat for at least 15 minutes. Rest the roast during this time.
6. 6Remove the foil, return the roast to the blazing-hot oven, and sear for 10–15 minutes until a deep mahogany crust forms on all sides. Watch it closely. Remove and tent again with foil; rest for a final 20 minutes before carving. Total resting time is approximately 30–35 minutes and is included in the total time — do not skip it.
7. 7While the roast rests, make the au jus: set the roasting pan over medium-high heat on the stovetop (use two burners if needed). Pour off all but 2 tablespoons of fat. Add the red wine and scrape up every browned bit from the bottom of the pan; let it reduce by half, about 2 minutes. Add the beef stock and Worcestershire sauce and simmer briskly for 5–8 minutes until the jus is flavourful and slightly reduced. Strain through a fine-mesh sieve into a small saucepan, pressing on the vegetables. Whisk in the cold butter cubes off the heat, taste and adjust salt. Keep warm.
8. 8Carve the roast: slice along the bones to free them as a rack (a cook's bonus), then cut the eye of the roast into slices about 1.5–2 cm (½–¾ inch) thick. Whole-muscle beef like prime rib served medium-rare is completely safe to eat — pathogens do not penetrate intact muscle, so there is no food-safety concern.
9. 9Serve each portion with a generous ladle of hot au jus spooned over or alongside, and accompany with classic steakhouse sides such as creamy horseradish, Yorkshire pudding or roasted potatoes, and sautéed greens.

💡 For the best possible crust and seasoning penetration, season the roast with the salt-pepper-garlic paste the night before, set it uncovered on a rack in the refrigerator overnight, and pull it out 60 minutes before roasting — this dry-brine step is optional but makes a noticeable difference.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.