Prime Rib Au Jus Recipe

Looking for a hearty feast for the family? This Prime Rib Au Jus Recipe is sure to have everybody coming back for seconds.


1 standing rib roast

¼ c “Kitchen Bouquet” (buy it in stores)

Dry rub consisting of:

1 ½ tbsp white pepper

1 tbsp granulated garlic

1 tbsp kosher salt

1 tbsp paprika

1 tbsp basil

1 tbsp oregano

1 tsp thyme

Au jus (recipe follows)


Preheat oven to 425 degrees.

Take the “Kitchen Bouquet”, which is like Worcestershire sauce, and rub all over the meat. Mix all the dry rub ingredients together and rub into the meat. This should be done the day before and allowed to sit, wrapped, in the refrigerator. About an hour before you’re ready to cook, take the meat out of the refrigerator and let it come up to room temperature.

Place the roast in a roasting pan, ribs down, and pour some water in the bottom of the pan. Place in the oven for 25 minutes, then TURN THE OVEN DOWN TO 200 DEGREES. Very important: for maximum results, you MUST slow‐cook the roast. Depending on the size, this could take up to 4 hours.

Remove the roast from the oven when an instant‐read thermometer placed in the middle reads no more than 135 degrees, which is medium rare. Do NOT cut this roast for at least 30 minutes, preferably an hour. Let the juices relax!

Turn the roast on its side, ribs facing up, and cut horizontally to remove the entire rib rack. Set aside. Set the roast back upright and, using your thumb as a measuring guide, slice the roast about the thickness of the thumb and place on a warm plate with hot au jus. Enjoy.

Au Jus Recipe:


½ rack of beef ribs

4 marrow bones, cut in 2 inch pieces

1 medium onion, cut into quarters

Carrots cut in half

2 stalks celery cut in half

Kosher salt

White pepper

Dried basil and oregano

Dried rosemary

Thyme sprigs

Tomato paste

Dry rub (above recipe)

Good red wine

Kitchen Bouquet


Preheat oven to 425 degrees.

Take the tomato paste and spread over the bones and rack of ribs. Now add the dry rub and place in the oven for about 1 hour. Pull them out and put in 8‐quart stock pot and cover with water. Add the remaining ingredients except for the wine.

Bring this to a boil over high heat, then reduce to medium low and allow to simmer for several hours, adding water as needed. Add the wine and taste for seasoning.

Continue to simmer, skimming the foam from the top. After some time, remove the sauce from the heat, cover and place in the refrigerator overnight.

The next day, pull out the sauce and remove all the fat that has risen and solidified on the surface. Bring to a boil again and taste for seasoning.

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