Herb-Crusted Roast Prime Rib with Au Jus
Indulge in the ultimate culinary experience with this Herb-Crusted Roast Prime Rib recipe. Perfect for special occasions or holiday gatherings, this dish features a succulent prime rib of beef, expertly seasoned with salt, pepper, and a blend of aromatic herbs. The crispy, flavorful crust encases tender, juicy meat that melts in your mouth. Paired with a rich and savory au jus made from the delectable drippings, this roast is sure to impress your guests and leave them asking for your secret recipe. Serve it with roasted vegetables or classic Yorkshire pudding for a complete feast!
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Servings
N/A
Calories
4
Ingredients
Ingredients
beef rib eye
10 lb (trimmed of short ribs)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
beef broth
1 cup (for au jus)
Instructions
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1. Preheat your oven to 450°F (232°C).
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2. Have your butcher trim the short ribs from the roast for optimal cooking. Allow the prime rib to come to room temperature for about 1 hour before cooking.
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3. Generously rub all sides of the roast with salt and pepper, ensuring an even distribution for flavor.
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4. Place the seasoned prime rib on a rack in a shallow roasting pan to allow for proper air circulation during cooking.
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5. Roast the prime rib in the preheated oven for 25 minutes to develop a beautiful crust.
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6. Reduce the oven temperature to 325°F (163°C) and continue to roast for an additional 2 hours for medium-rare doneness. For a more precise result, use a meat thermometer; the internal temperature should reach 130°F-135°F (54°C-57°C).
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7. Once done, carefully transfer the roast to a heated serving platter. Cover loosely with aluminum foil and let it rest for 15 minutes to allow the juices to redistribute before carving.
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8. While the meat is resting, prepare the au jus: Spoon off any excess fat from the roasting pan, leaving the flavorful drippings.
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9. Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding, if desired.
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10. Add 1 cup of beef broth to the pan, and bring it to a simmer over moderately high heat. Scrape up any browned bits from the bottom and sides of the pan for added flavor.
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11. Season the au jus with salt and pepper to taste.
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12. Strain the roasting juices into a heated sauceboat for serving alongside the roast.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Crusted Roast Prime Rib with Au Jus?
It is a succulent beef roast expertly seasoned with salt, pepper, and herbs, featuring a crispy, flavorful crust and served with a savory au jus made from pan drippings.
What cut of beef is used in this recipe?
The recipe calls for a beef rib eye roast.
What is the weight of the beef rib eye needed?
This recipe is designed for a 10 lb beef rib eye roast.
What preparation should the butcher perform?
The butcher should trim the short ribs from the roast for optimal cooking.
How long should the meat sit at room temperature before roasting?
Allow the prime rib to come to room temperature for about 1 hour before you start cooking.
Why is it important to let the meat reach room temperature?
Bringing the meat to room temperature ensures more even cooking throughout the roast.
What temperature should the oven be preheated to?
Preheat your oven to 450°F (232°C) for the initial roasting phase.
How should the roast be seasoned?
Generously rub all sides of the roast with salt and pepper to ensure even distribution of flavor.
What equipment is needed for roasting?
You should use a rack placed inside a shallow roasting pan.
Why should the roast be placed on a rack?
A rack allows for proper air circulation around the meat during the roasting process.
How long do you roast the beef at 450°F?
Roast the prime rib at 450°F for 25 minutes to develop a beautiful crust.
What temperature do you lower the oven to after the initial sear?
Reduce the oven temperature to 325°F (163°C) after the first 25 minutes.
How long does the roast cook at 325°F?
Continue to roast for an additional 2 hours for medium-rare doneness.
What is the target internal temperature for medium-rare?
The internal temperature should reach between 130°F and 135°F (54°C-57°C).
How should I check the meat's doneness?
Use a meat thermometer for a precise result to ensure the internal temperature is correct.
What should be done once the roast is finished cooking?
Carefully transfer the roast to a heated serving platter.
How long should the roast rest before carving?
Let the roast rest for 15 minutes to allow the juices to redistribute.
How should the roast be covered while resting?
Cover the roast loosely with aluminum foil while it rests.
How do you begin preparing the au jus?
Spoon off any excess fat from the roasting pan, leaving the flavorful drippings behind.
Can I save some of the juices for other dishes?
Yes, you can measure out 1/2 cup of the beef juices and reserve them for Yorkshire pudding if desired.
What liquid is added to the pan to make the au jus?
Add 1 cup of beef broth to the roasting pan.
How do you cook the au jus?
Bring the broth and drippings to a simmer over moderately high heat.
How do you get the most flavor out of the roasting pan for the sauce?
Scrape up any browned bits from the bottom and sides of the pan as the broth simmers.
How is the au jus seasoned?
Season the au jus with salt and pepper to taste after simmering.
What is the final step for the au jus?
Strain the roasting juices into a heated sauceboat for serving.
What are the recommended side dishes for this roast?
This roast is best served with roasted vegetables or classic Yorkshire pudding.
Is this recipe suitable for holiday gatherings?
Yes, it is specifically noted as perfect for special occasions or holiday gatherings.
What is the texture of the cooked meat?
The meat is described as tender and juicy, designed to melt in your mouth.
How many ingredients are required for this recipe?
There are 4 main ingredients: beef rib eye, salt, pepper, and beef broth.
How is the final dish served?
The carved roast is served alongside the strained au jus in a heated sauceboat.