Bone-in Holiday Prime Rib Roast with Au Jus
Category
Prime Rib
Servings
8 to 10
Prep Time
20 minutes
Cook Time
4 hours
This easy oven method starts by cooking the SRF Silver™ Wagyu roast at a lower temperature and finishes with high heat to get that delicious outside crust. To accompany the beef, make an au jus by simmering the pan drippings and roasted vegetables together. Add store-bought beef broth to enrich and deepen the flavor. This recipe will also work with a boneless roast, however, timing will need to be adjusted. A meat thermometer is the most accurate way to test for doneness and the internal temperature will continue to rise as it rests.
Author:Chef Mandy Tanner
Ingredients
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1 SRF Silver™ Wagyu bone-in prime rib
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2 tablespoons kosher salt, or as needed
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2 tablespoons olive oil
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4 cloves garlic, minced
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1 tablespoon fresh thyme leaves
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1 tablespoon chopped fresh sage
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1 tablespoon chopped fresh rosemary leaves
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2 teaspoons freshly ground pepper
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1 medium yellow onion, quartered
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2 carrots, cut into 2-3 pieces
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2 celery stalks, cut into 2-3 pieces
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¼ to ½ cup pan drippings
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Roasted vegetables from cooking
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4 cups beef broth
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1 tablespoon Worcestershire, optional
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1 tablespoon soy sauce or Tamari, optional
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Kosher salt, as needed
Bone-in Holiday Rib Roast
Au Jus
Directions
Bone-in Holiday Rib Roast
Plan ahead. This step is done the day before. Remove the roast from the packaging and pat dry with a paper towel. Season the roast on all sides with a generous amount of kosher salt. Place on a rack over a rimmed baking sheet or roasting pan, and refrigerate overnight. This step helps enhance flavor and browning.
Remove the roast from the refrigerator 2 hours before you plan to cook, and allow to sit at room temperature. (Continue with seasoning preparation any time before cooking.)
Tie the roast with butcher’s twine, between the bones if this has not already been done. (This step helps the roast keep its shape and cook more evenly.)
In a small bowl, add the olive oil, garlic, thyme, sage, and rosemary leaves, and pepper, and stir to combine. Rub the mixture on all sides of the roast, starting with the bottom (bone-side) and sides and finishing with the top.
Place the onion, carrots, and celery in the bottom of a roasting pan, and top with a wire rack. Place the seasoned roast, bone side down on the rack.
When ready to cook, preheat the oven to 275°F. If available, insert a wireless probe thermometer into the center of the roast, avoiding the bone, if possible.
Place the roasting pan on a rack in oven, and cook for 2 to 2 ½ hours, then begin monitoring the internal temperature. Continue cooking until the internal temperature reaches 125°F for medium-rare. (The internal temperature will continue to rise 5 to 10 degrees as it finishes cooking and rests.)
Increase the oven temperature to 450°F, leaving the roast in the oven. Monitor the cooking as it heats, and creates a deep golden crust on the outside, this should take 5 to 10 minutes. (The blast of heat from the increased temperature will help brown the outside, but watch it closely so it doesn’t burn or overcook.)
Remove the roast from the oven. Carefully transfer to a large cutting board, tent with foil, and allow to rest for 30 minutes. Meanwhile prepare the au jus.
Au Jus
In a saucepan, add the pan drippings, as desired, and the roasted vegetables. Add 4 cups beef broth, and bring to a simmer over medium heat. Cook for 10 to 15 minutes to allow the flavors to come together. Add the Worcestershire, and soy sauce, if using, then taste for seasoning. Strain the vegetables or remove with a slotted spoon and discard. Keep the au jus warm for serving.
Once the roast has rested, remove and discard the butcher’s twine. Slice the bones off of the roast. Then slice, and serve with au jus. Enjoy!