Ingredients for Beef Prime Rib Au Jus
- 1 (5-6 lb) prime rib roast
- 2 tablespoons fresh ground black pepper
- 2 tablespoons coarse salt
- 2 cups beef consomme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon kitchen bouquet
- 1 tablespoon worcestershire sauce
- 1 tablespoon cornstarch
- Knorr velouté (or similar instant thickener) to desired consistency
- prepared horseradish (for serving)
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How to Make Beef Prime Rib Au Jus
- Between 9:00 am and 12:00 pm, generously salt and pepper the prime rib roast.
- Preheat oven to 350°F (175°C).
- Place the uncovered roast in the preheated oven and cook for 1 ½ hours.
- Turn the oven OFF. Do NOT open the oven door.
- Let the roast rest in the turned-off oven undisturbed. This is crucial for optimal results.
- One hour before serving, turn the oven back on to 350°F (175°C).
- Roast the meat for an additional 45 minutes (1 hour for a 10-pound roast).
- Remove the roast from the oven and let it rest on a cutting board, loosely tented with foil, for 20 minutes before carving.
- Meanwhile, bring the pan juices to a boil on the stovetop.
- Add 1 cup of consommé to the pan juices and heat through.
- Thicken the au jus to your desired consistency using Knorr velouté (or a similar instant thickener), following package directions.
- Serve the prime rib with the delicious au jus, and consider adding extra jus and prepared horseradish for an exquisite touch.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
0g
Fat
311g
Carbs
1g
