This standing rib roast au jus recipe has brought me success in both personal and professional cooking. This recipe is written for a 10-pound prime rib roast, but it can be scaled if your roast is a different size. The finished roast has a flavorful crust and meat so tender, it’ll most likely leave you wanting more.
Ingredients
Roast
- 1 (10 pound) prime rib loin roast
- 2 cups concentrated beef base (paste)
- 1 clove garlic, minced
- ½ cup chopped fresh thyme
- ½ cup dried oregano
- ½ cup whole black peppercorns
- 2 teaspoons salt
Sauce
- 2 ½ cups water
- 1 tablespoon concentrated beef base (paste)
- 2 tablespoons dry red wine
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ medium white onion, coarsely chopped
- ½ medium carrot, peeled and coarsely chopped
- 1 stalk celery, quartered
Directions
Step 1
Make the roast: Preheat the oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from roast, but leave smaller areas of fat in place.
Step 2
Mix beef base and garlic together in a bowl. Mix thyme, oregano, peppercorns, and salt together in another bowl. Rub beef base mixture generously all over roast, then sprinkle with herb mixture. Place roast into a roasting pan.
Step 3
Roast in the preheated oven until meat has formed a brown crust, about 3 hours. An instant-read thermometer inserted into the thickest part of the roast should read 130 degrees F (54 degrees C) for medium-rare. Remove from the oven and let stand while you make the sauce; the temperature will rise 5 to 10 degrees F as it rests.
Step 4
Make the sauce: Whisk water and beef base together in a saucepan over medium-low heat until base dissolves. Whisk in red wine, thyme, oregano, and garlic powder, then add onion, carrot, and celery. Bring to a boil, then reduce the heat and simmer, stirring frequently, until sauce reduces by about half, 20 to 30 minutes. Strain sauce and discard vegetables. Serve with roast.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 479 | |
% Daily Value * | |
Total Fat38g | 49% |
Saturated Fat14g | 72% |
Cholesterol84mg | 28% |
Sodium5318mg | 231% |
Total Carbohydrate4g | 1% |
Dietary Fiber2g | 6% |
Total Sugars1g | |
Protein29g | |
Vitamin C4mg | 18% |
Calcium57mg | 4% |
Iron4mg | 21% |
Potassium456mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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